Someday I am going to make raviolis from scratch, but until then I’ll buy them pre-made. This is a great recipe because it takes pre-made fresh raviolis, doesn’t dump a bunch of sauce on them and instead uses oh so fresh summer veggies. What more could you ask for. Really.
prep time: approximately 7 minutes
cooking time: approximately 35 minutes
1 bag pre-made fresh cheese raviolis (the size depends on how many people are eating)
1/2 container cherry tomatoes
2 shallots, cut into wedges
4 garlic gloves, peeled
1/2 zucchini, sliced into bite sized pieces
grated cheese (if desired, it was kind of overkill considering the cheese raviolis, I’ll skip next time)
1. Place all vegetables onto an oiled baking sheet in a pre-heated 425 degree oven and bake for about 30 minutes.
2. Meanwhile, boil water for the raviolis and cook.
3. After the raviolis are cooked and the veggies are done combine in a pot with the fresh basil leaves and gently stir together. Add more olive oil if the ravioli are sticking to one another. Add salt and pepper to taste.