5-6 pc Pappardelle's Basil Pesto Ravioli 1/2 small zucchini, thinly sliced 1/2 cup cherry tomatoes 2 tablespoons oil cured olives Olive oil, to taste Red wine vinegar, to taste Salt & pepper, to taste
Heat oven to 450 degrees F.
Toss cherry tomatoes with olive oil, salt, & pepper. Spread out on a sheet tray and roast for 20-25 minutes, tossing halfway through.
Meanwhile, heat a sauté pan over medium-high, adding enough olive oil to coat the bottom. Add zucchini and cook 3-4 minutes until golden brown, flipping occasionally. Remove from pan, lightly pat dry with a paper towel, and set aside in a small bowl. Sprinkle with a few dashes of red wine vinegar to taste.
Bring a pot of salted water to a boil and cook ravioli 6-8 min.
Plate ravioli and top with roasted cherry tomatoes, fried zucchini, and oil cured olives.