4 Cheese Ravioli With Pan Roasted Zucchini and Mint
20+
min
cooking time
4
servings
easy
difficulty

4 Cheese Ravioli With Pan Roasted Zucchini and Mint

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Ingredients

  • One 10-ounce package Giovanni Rana 4 Cheese Ravioli
  • 5 tablespoons extra virgin olive oil, divided
  • 1 medium zucchini, cut into thin ribbons
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 cup finely grated pecorino romano cheese, plus more for garnish
  • 2 tablespoons chopped fresh mint, plus more for garnish
20+
min
cooking time
4
servings
easy
difficulty

Preparation

Preheat the oven to 400°F. Pat the zucchini dry with a paper towel and place it in a large bowl. Toss it with 2 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 3 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.


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