Here is a delicious and simple ravioli sauce with crunchy vegetables that can be made quickly for a hectic weekday.
Ravioli is a great everyday vegetarian meal since it is easy to make and can be combined with a number of vegetarian sauces.
Serve with fresh bread and a green salad for a complete meal.
Ravioli is like a meal in itself, but a sauce makes it spectacular. This sauce is simple but tastes great together with fresh vegetarian ravioli like the spinach and ricotta filled that I used.
The trick with the zucchini is to cut it in strips, this allows them to retain some crunchiness through the cooking which complements the larger ravioli bits so lovely.
The tomatoes complements the zucchini, and for some extra flavor and saltiness, chopped black Kalamata olives suits perfectly.
Another trick for making the sauce great, is to slowly saute the onions, never to let it brown. Give it a long slow saute for about 6 min, then add the zucchini strips and continue for 4 min more. Over cooked zucchini is not fun; you want to have a nice, crunchy "bite" to it.
Serve on plates, ladle more sauce on the pasta, grate Parmesan cheese on top and dig in!
If you would like to learn how to make your own ravioli (and other pasta) check out: Homemade Pasta. I got so inspired I just have to get a pasta roller!
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