Four Cheese Ravioli with Pan Roasted Zucchini And Mint
Recipe - Inver Grove Heights Wine & Spirits
Four Cheese Ravioli with Pan Roasted Zucchini And Mint
Prep Time5 Minutes
Servings4
Cook Time10 Minutes
Ingredients
One 20-ounce package Giovanni Rana 4 Cheese Ravioli
1/2 cup + 2 tablespoons extra virgin olive oil, divided oil
2 medium zucchini, cut into thin ribbons
1 cup finely grated pecorino romano cheese, plus more for garnish
1/4 cup chopped fresh mint, plus more for garnish
Directions
- Preheat the oven to 400°F. Pat the zucchini dry with a paper towel and place it in a large bowl.
- Toss it with 4 tablespoons of the oil and the salt and pepper and arrange on a large baking sheet. Roast the zucchini until wilted and the edges are charred, 15 minutes.
- Meanwhile, cook the ravioli according to package directions and drain, reserving 1/2 cup of the pasta cooking water.
- Return the pasta to the pot with the roasted zucchini and any juices that collected in the pan, the remaining 6 tablespoons olive oil, the cheese and the mint. Add the pasta water a little bit at a time to loosen to sauce if needed.
- Season with additional salt and pepper. Divide among bowls and top with more cheese and mint.
5 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- Preheat the oven to 400°F. Pat the zucchini dry with a paper towel and place it in a large bowl.
- Toss it with 4 tablespoons of the oil and the salt and pepper and arrange on a large baking sheet. Roast the zucchini until wilted and the edges are charred, 15 minutes.
- Meanwhile, cook the ravioli according to package directions and drain, reserving 1/2 cup of the pasta cooking water.
- Return the pasta to the pot with the roasted zucchini and any juices that collected in the pan, the remaining 6 tablespoons olive oil, the cheese and the mint. Add the pasta water a little bit at a time to loosen to sauce if needed.
- Season with additional salt and pepper. Divide among bowls and top with more cheese and mint.