Ravioli With Roasted Zucchini and Corn Recipe
Photo: Steve Giralt
Serves 4
Ingredients
1 lemon
4 small zucchini, cut into 1/2-inch pieces
3 garlic cloves, finely chopped
2 Tbsp. olive oil
1/4 tsp. kosher salt
1/2 tsp. ground black pepper
1/4 cup (about 1 ounce) grated Parmesan, plus extra for serving (optional)
1 cup corn kernels (from 1 to 2 ears)
1 pound cheese ravioli
Basil leaves, torn into pieces
Directions
Active time: 20 minutes
Total time: 30 minutes
Preheat oven to 450° and bring a large pot of water to a boil. Using a vegetable peeler, remove 3 strips of zest from the lemon and thinly slice lengthwise. In a large bowl, toss together zucchini; garlic; zest; olive oil; salt and pepper. Fold in Parmesan. Arrange mixture in a single layer on a large rimmed baking sheet. Roast, without stirring, 14 minutes. Scatter corn kernels over zucchini and toss to combine. Roast until zucchini is golden brown and tender, about 3 minutes more. Meanwhile, cook ravioli in pot of boiling water according to package directions. Divide ravioli among 4 plates and spoon zucchini mixture over top. Sprinkle with torn basil leaves and additional grated Parmesan, if desired.
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Ingredients
Directions
Active time: 20 minutes
Total time: 30 minutes
Preheat oven to 450° and bring a large pot of water to a boil. Using a vegetable peeler, remove 3 strips of zest from the lemon and thinly slice lengthwise. In a large bowl, toss together zucchini; garlic; zest; olive oil; salt and pepper. Fold in Parmesan. Arrange mixture in a single layer on a large rimmed baking sheet. Roast, without stirring, 14 minutes. Scatter corn kernels over zucchini and toss to combine. Roast until zucchini is golden brown and tender, about 3 minutes more. Meanwhile, cook ravioli in pot of boiling water according to package directions. Divide ravioli among 4 plates and spoon zucchini mixture over top. Sprinkle with torn basil leaves and additional grated Parmesan, if desired.
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