Ravioli With Tomatoes Zucchini Food

CHEESY ZUCCHINI PACKETS WITH ROASTED TOMATOES

Steps:

• Preheat the oven to 425 degrees F. Put a rack on a baking sheet.
• Use a mandoline or vegetable peeler to make ribbons from the entire length of each zucchini, as wide as possible (the first few may be too skinny). Make 48 ribbons total (you should get 12 from each zucchini). Lie the ribbons flat on the rack on the baking sheet (it's ok if they overlap slightly) and sprinkle with 1 teaspoon salt. Let sit for 10 minutes, then pat completely dry with paper towels.
• Put the tomatoes in a large bowl and toss with the Italian seasoning, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds black pepper. Arrange the tomatoes cut-side down in a 9-by-13-inch baking dish. Bake until soft to the touch and some of the juices have been released, about 25 minutes.
• Meanwhile, mix the ricotta, mozzarella, goat cheese, lemon zest, 1 teaspoon salt and a few grinds black pepper in a medium bowl. Lay out 2 zucchini ribbons lengthwise and slightly overlapping, then top with 2 more ribbons crosswise and slightly overlapping, to make a cross. Spoon a heaping tablespoon of the cheese mixture in the middle of the zucchini cross. Tightly fold the zucchini over the cheese mixture one ribbon at a time, alternating between the crosswise strips and the lengthwise strips, so you end up with 1 zucchini square. Repeat with the remaining ribbons and filling. Drizzle with the remaining tablespoon olive oil and season with salt and pepper.
• Put the zucchini packs on top of the roasted tomatoes and bake until the zucchini is softened and the cheese is melted, 10 to 12 minutes.
• Meanwhile, toss the arugula with the lemon juice and divide among 4 plates. Spoon the tomatoes and zucchini onto the plates and drizzle with olive oil.

RAVIOLI WITH TOMATOES & ZUCCHINI

Steps:

• Cook ravioli according to directions.
• Heat skillet with non stick spray or butter.
• Add zucchini and onion, cook 3 - 4 minutes.
• Add tomatoes, heat thoroughly.
• Add cooked ravioli, stir together.
• Cover and simmer for about 10 minutes.
• Sprinkle with Parmesan before serving.

CHEESE RAVIOLI WITH ZUCCHINI

Steps:

• In a large saucepan, bring cream and broth to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until reduced to 1 cup. Meanwhile, cook ravioli according to package directions., In a large skillet, saute onion in butter for 2 minutes. Add red pepper; cook 2 minutes longer. Stir in the zucchini, salt and garlic powder; cook for 1-2 minutes or until vegetables are crisp-tender. Keep warm. , Stir 1/2 cup cheese, basil and parsley into cream sauce; cook for 1 minute. Drain ravioli; add to skillet with cream sauce. Toss to coat. Sprinkle with remaining cheese.

RAVIOLI WITH ZUCCHINI

Steps:

• Cook ravioli to desired doneness as directed on package.
• Meanwhile, spray large nonstick skillet with cooking spray. Heat over med-high heat until hot. Add zucchini, onions, bell pepper, garlic powder, basil, salt, and pepper. Cook and stir 3-5 min or until veggies are crisp-tender.
• Drain ravioli; rinse with hot water. Add ravioli, water, and buillon to mixture. Mix gently. Cook over med-low heat for 3-5 minute Add cheese. Toss gently to combine.

RAVIOLI WITH ROASTED ZUCCHINI & CORN

Steps:

• 1. Preheat oven to 450° and bring a large pot of water to a boil. Using a vegetable peeler, remove 3 strips of zest from the lemon and thinly slice lengthwise.
• 2. In a large bowl, toss together zucchini; garlic; zest; olive oil; salt and pepper. Fold in Parmesan. Arrange mixture in a single layer on a large rimmed baking sheet. Roast, without stirring, 14 minutes.
• 3. Scatter corn kernels over zucchini and toss to combine. Roast until zucchini is golden brown and tender, about 3 minutes more.
• 4. Meanwhile, cook ravioli in pot of boiling water according to package directions.
• 5. Divide ravioli among 4 plates and spoon zucchini mixture over top. Sprinkle with torn basil leaves and additional grated Parmesan, if desired.