Ravioli with Roasted Zucchini Recipe

Submitted by Martha

• 4 small zucchini, sliced (1/4 inch rounds)
• 2 tablespoons olive oil
• 1 teaspoon dried red chili flakes
• 2/3 cup freshly grated Parmesan cheese
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon salt
• 2 cloves garlic crushed
• 1 pound cheese ravioli (preferably fresh)
• 3 tablespoons fresh flat-leaf parsley

DIRECTIONS

-Bring a large pot of water to a boil.
-Place the zucchini in a large baking dish in a single layer and drizzle with the oil, chili flakes and 3 tablespoons of the Parmesan cheese, then season with the pepper and 1/2 teaspoon salt. Add the garlic and roast for 20 minutes, tossing halfway through, until tender and just golden brown.
-Meanwhile, add the ravioli and the remaining salt to the boiling water, stirring frequently to prevent the ravioli from sticking.
-Cook the ravioli for 3 minutes after they begin to float.
-Drain and place in a large bowl.
-Toss gently with the roasted zucchini, half the parsley and half the remaining Parmesan.
-Serve immediately with the remaining parsley and Parmesan.