Wednesday, July 18, 2012

Ravioli with Roasted Zucchini

Let's talk about what should've been an embarrassing moment this weekend.
I've been wanting to try a new recipe out each week for a while now.
But life gets in the way or I get lazy....
and that doesn't happen.

Well, this past weekend I decided enough was enough and it was time for me to
step up and try something new.
I made Ravioli with Roasted Zucchini.
Sounds simple and easy enough right?
Well, it was.
I was so excited to finally sit down to eat when my mom noticed that the
ravioli that I left on the counter all afternoon, was supposed to be refrigerated.


We ended up throwing the entire thing out.
I swear they weren't cold when I picked them up from the store,
but now that I think about it, they were in the refrigerated section.

total blonde moment.

lesson of the day -
raviolis need to be kept in the fridge.

thankfully dad stepped in and saved the day with five guys
and ice cream :)

I made the raviolis the next night and it was a huge hit.
This recipe will definitely be going in 'the drawer'

- 4 small zucchini, sliced into 1/4 inch rounds
- 2 tablespoons olive oil
- 1 teaspoon crushed red pepper
- 2 cloves garlic, crushed
- 2/3 cup grated Parmesan
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons kosher salt
- 1 pound cheese ravioli
- 3 tablespoons chopped fresh flat-leaf parsley

1. Preheat oven to 400 degrees F. Bring a large pot of water
to a boil. Place the zucchini in a baking dish in a single layer. 
2. Drizzle with the oil. Top with crushed red pepper, garlic, 3 tablespoons of the
Parmesan, pepper, and 1/2 teaspoon of salt.
3. Roast zucchini for 20 minutes, tossing halfway through, until tender
and just golden brown.
4. Meanwhile, add the ravioli and remaining salt to boiling water. 
Return to a boil, stirring frequently to prevent ravioli from sticking.
5. Cook ravioli for 3 minutes after they begin to float.
Drain and place in a large bowl.
6. Toss the ravioli gently with roasted zucchini, half the parsley, 
and half the remaining Parmesan. Serve immediately
with remaining parsley and Parmesan.

Serves 4.

Happy eating!
*and don't forget to put em in the fridge!*

go here to enter my yummy giveaway!


Bethany Scruggs said...

Bahahahaaaa SARAH!!!!!!!!!! I die.

Wine and Summer said...

This looks delicious!! I have to give them a try...and make sure I put them in the fridge!

Katie {Miss Dixie} said...

Ohhh no!!! Haha that is something I would do! In fact today after I named my post Wednesday updates, I wondered on the way to work if it was in fact Wednesday! Lol.

Chelsea Coleen said...

ravioli!!!!!!! top 5 foods i could live off. i am serious. i will make this for stone when he gets back in September! and whatever, we all make mistakes. like the time i made lasaunga and FORGOT THE PIZZA SAUCE. i cried.

Adriana said...

Hmmm it have to tastes delicious ! :)

xo kelsey said...

oh no!!! that sucks! i hate when i accidentally leave stuff out! milk is the worst. but your meal looks DELICIOUS! wish i could try it through the screen! nommity nom nom

Big World, Bigger Dreams said...

This sounds so delicious and looks easy! Definitely going to make this!

Sarah said...

That looks yummy! :) At least you got five guys and ice cream out of it! ;)

Kristin said...

bummer!! hate that!!

Ashley said...

you dont know how much i can relate to this post. i do stuff like this ALL the time! i'm adding "cook together" to our list of things to do when you and D move to the big ATL ;) and don't worry....i know where a close 5 guys is in case things go south.

Andrea D said...

Gah, I love all things zucchini. And all things pasta. Must try this soon! And don't worry...I have blonde moments like that ALL. THE. TIME.

Val said...

Dinner Perfection!!!

Sammantha said...

Seriously? This looks delicious! Way to go ;)

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