Wednesday, September 4, 2013

Ravioli with Roasted Zucchini and Pesto

I saw a recipe that combined ravioli and roasted zucchini and I decided to modify the sauce that goes with it. This recipe was awesome! I will definitely be making it again. This recipe serves two people with a little leftover.

Ravioli with Roasted Zucchini and Pesto

  • 2 zucchini (sliced into 1/4" rounds)
  • 1 cup of pesto (either use this recipe for Basil and Spinach Pesto from our blog or use store-bought pesto)
  • 1/3 cup grated Parmesan cheese
  • 1 package (9 oz) of four cheese ravioli 
  1. Preheat oven to 400 degrees. 
  2. Chop the zucchini into 1/4" rounds. 
  3. Dip the zucchini in pesto so that each slice is thinly coated and then place on a large baking sheet in a single layer. 
  4. Sprinkle grated Parmesan cheese over zucchini.
  5. Roast in oven for about 20 minutes.
  6. While the zucchini is roasting, bring a medium pot of water to a boil.
  7. Add ravioli to water with a dash of salt and cook according to package direction on a soft boil for approximately 7-8 minutes. 
  8. After ravioli is cooked, drain and rinse in cold water. 
  9. Once ravioli is cooked and the zucchini is roasted, combine both in the pot or large bowl and add any of the remaining pesto. 
  10. You can serve with more grated Parmesan cheese if desired. 
The pesto -- See recipe for Basil and Spinach Pesto on blog

Step 5: Roasting the zucchini in the oven

Step 7: Cooking the ravioli

Step 9: Combining the ravioli, zucchini, and extra pesto

The full meal: Ravioli with Roasted Zucchini and Pesto, Salad, Watermelon, and Wine

No comments:

Post a Comment