Ravioli With Roasted Zucchini And Corn

This recipe is from O The Oprah Magazine. It's best with fresh corn and zucchini!

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Servings: 4

Prep Time: 00:20

Cook Time: 00:20

Main Ingredients

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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