Serves 4
- 1 lb fresh cheese ravioli
- 4 small zucchini, sliced into 1/4″ rounds
- 3 tbsp olive oil
- 1/2 crushed red pepper flakes
- 1/2 cups freshly grated Parmesan cheese, divided
- 2 cloves garlic, crushed
- 1/4 cup pine nuts
- 1 tsp freshly ground pepper
- coarse salt
- 2 tbsp Italian parsley, chopped, divided
- Preheat oven to 400°F.
- Bring a large pot of salted water to a rolling boil. Add a couple drops of oil to the water.
- Place the zucchini on a greased baking sheet in a single layer and drizzle with olive oil, red pepper flakes, 4 tbsp of Parmesan cheese and salt and pepper. Sprinkle with garlic and roast for 20 minutes, tossing halfway through. During the last minute or two, broil on high to get crispy.
- Meanwhile, add the ravioli to the boiling water and cook for about 7 minutes or until cooked through but still firm to the bite.
- Drain the pasta and toss gently with the zucchini and the rest of the Parmesan cheese. Serve immediately and garnish with pine nuts, parsley and additional Parmesan cheese.
