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.

...........

ooops.
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'

Ingredients-

- 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

Directions-

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!
xoxo.