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Ravioli with Roasted Zucchini and Tomatoes

Serves 2 to 3

This recipe is an easy, healthy and delicious Italian-inspired, vegetarian main dish. I love the combination of roasted zucchini and tomatoes, along with the sweet and mellow flavor of roasted garlic. It is wonderful with any pasta, but really special with the ravioli. This is particularly good with whole wheat, four-cheese ravioli, but you can use white pasta with any cheese filling you prefer. Serve with a tossed green salad for a complete meal.


Preheat oven to 475° F. Cut top off the head of garlic. Place in a piece of foil. Drizzle with oil; season with salt and pepper. Close foil tightly and place on small baking sheet. Slice zucchini lengthwise into 1/4-inch thick strips. Cut tomatoes in half lengthwise. Remove the seeds and juices. Place both on baking sheets; drizzle with oil and season with salt, pepper and 1 teaspoon of the marjoram. Roast all of the vegetables until the zucchini and tomatoes are softened, about 20 minutes. Remove them from the oven. Turn off the heat and continue to roast the garlic until it is soft, another 20 minutes. Coarsely chop the zucchini and tomatoes when they are cool enough to handle. Place in a small bowl with any of their juices. When the garlic is done, squeeze it out of the peels into the same bowl.

Cook ravioli according to package directions. Meanwhile, heat a medium sauté pan over medium heat. Add the 1 tablespoon olive oil, then the vegetable mixture. Drain the ravioli and add to the pan with the fresh marjoram. Stir carefully to combine and cook an additional minute. Serve immediately, passing the grated cheese separately.