Preheat oven to 500 degrees. Cut top off of head of garlic. Place in a piece of foil. Drizzle with olive oil; season with salt and pepper. Close foil tightly and place on small baking sheet. Slice zucchini into 1/4" slices. Cut tomatoes in half lengthwise. Remove the seeds and juices. Place both on a baking sheet and drizzle with olive oil; salt and pepper. Roast all of the vegetables until the zucchini and tomatoes are softened, 20 minutes. Remove from 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 saute pan over medium heat. Add tablespoon olive oil, Italian seasoning herb blend and the vegetable mixture. Drain the ravioli and add to the pan. Sir carefully to combine and cook an additional minute. Serve immediately, passing the grated cheese.
Serving options: Top with pan fried slices of zucchini or small amount of red sauce on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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