RAVIOLI WITH ROASTED ZUCCHINI, TOMATOES AND GARLIC

Preheat oven to 500° F. Cut top off of 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 2 tablespoons olive oil, then the vegetable mixture. Drain the ravioli and add to the pan with the remaining teaspoon of marjoram. Season again with salt and pepper. Stir carefully to combine and cook an additional minute. Serve immediately, passing the grated cheese.