Roasted Summer Veggies
Ingredients
Preparation
Toss the veggies with oil and 1 tablespoon of za’atar in a large bowl. Spread them out onto two foil-lined baking sheets in a single layer. Bake at 375°F for 30 minutes, switching the pans halfway through. Set aside.
Add honey, lemon juice, cayenne, and ¼ teaspoon of za’atar to a sauté pan over low heat. Whisk in butter, one tablespoon at a time, until completely incorporated. Season with salt and pepper to taste.
Increase the heat to medium-low and reduce the sauce while the ravioli cook. Boil the ravioli for 10–12 minutes, then drain and toss to coat in the spicy honey sauce.
Serve the ravioli with the roasted summer veggies and a sprinkle of chopped pistachios.
Savor the taste of summer with Borgatti’s Large Ricotta Ravioli, featuring a delightful blend of roasted eggplant, summer squash, watermelon radish, and zucchini. Each bite is a celebration of the season, dressed in a spicy honey sauce that perfectly balances sweet and savory flavors.
Perfect for those warm, sun-soaked evenings, this dish captures the essence of summer dining. Enjoy the vibrant, fresh flavors that only summer can bring with Borgatti’s!
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
