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Ravioli With Roasted Zucchini And Corn
This recipe is from O The Oprah Magazine. It's best with fresh corn and zucchini!
Prep Time: 00:20
Cook Time: 00:20
1 pound cheese ravioli, fresh or frozen
3 strips of zest from 1 lemon, thinly sliced lengthwise
4 small zucchini, cut into 1/2 inch pieces
1 cup corn kernels (from 2 ears corn)
3 garlic cloves, finely chopped
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated parmesan
fresh basil leaves, torn
1Preheat oven to 450 degrees and bring a large pot of water to a boil.
2In a large bowl, toss together the zucchini, garlic, lemon zest, olive oil, salt, pepper and parmesan.
3Arrange mixture in a single layer on a large rimmed baking sheet. Roast without stirring for 14 minutes. Scatter corn kernels over zucchini and toss to combine. Roast until zucchini is golden brown and tender, about 3 minutes more.
4Meanwhile, cook ravioli in boiling water according to package directions.
5Divide ravioli among 4 plates and spoon zucchini mixture over top. Sprinkle with lots of torn basil and additional parmesan. Enjoy!
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