4 small zucchini sliced into ¼-inch rounds
2 Tbsp extra-virgin olive oil
1-2 tsp dried red pepper flakes*
⅔ cup freshly and finely grated Parmesan
¼ tsp freshly ground pepper
2 Tbsp kosher salt
2 cloves garlic, minced
1 lb. cheese ravioli**
3 Tbsp chopped fresh flat-leaf parsley (optional)***
1. Preheat oven to 400°. Bring a large pot of water to a boil. (I toss in a little olive oil; ravioli tends to stick together worse than other pastas.)
2. Place the zucchini in a large baking dish in a single layer and drizzle with the oil, red pepper flakes, and 3 Tbsp Parmesan, then season with the pepper and ½ tsp salt. Add the garlic and roast for 10 minutes, pull out of the oven and toss, then roast for another 10 minutes or until tender and just golden brown.
3. Meanwhile, add the ravioli and remaining salt to the boiling water. Return to a boil, stirring frequently to prevent sticking. Cook the ravioli for 7 to 9 minutes or according to package directions.
4. Drain the ravioli and place in a large bowl. Toss gently with the zucchini, parsley (optional) and Parmesan. Serve immediately.
*If you do not have flakes, you can also use 1 tsp. ground cayenne pepper for a similar flavor.
**I have always used a refrigerated ravioli, such as Buitoni, which can be found in the same aisle as the refrigerated biscuits and rolls of prepared cookie dough.
***The recipe is good both with and without fresh parsley. I only use it if my mother-in-law or other family friend has fresh parsley they are offering me from their gardens. Yes, I’m cheap like that.
Adapted from Real Simple magazine