1 large red onion
1 red bell pepper
1 yellow bell pepper
2 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
For The Sauce
¼ cup Extra Virgin Olive Oil
2 Tablespoon butter
½ cup grated Parmiggiano Reggiano
1 garlic clove – minced
½ teaspoon salt
¼ teaspoon pepper
¼ cup cooking water
Pre-heat the oven to 400ºF.
Cut the zucchini in ¼” sliced rounds.
Cut the bell peppers into strips approximately 1/3” wide.
Peel the onion and then dice.
Pour the olive oil, salt, and pepper into a large roasting tin.
Add in all the chopped veg and stir well until everything is well coated.
Roasted for 30 minutes until slightly charred and tender.
For The Sauce
Add ¼ cup olive oil and butter to a skillet and add minced garlic and sauté
Add roasted, charred vegetables and stir. Add Salt and Pepper.
Add cooked Let’s Pasta Ravioli, Tortelloni or Gnocchi, Stir and add grated Parmiggiano Reggiano.
If dish seems dry, add ¼ cup cooking water
Pairings with this Sauce
Four Cheese, Wild Mushroom, Feta and Sundried Tomato
Four Cheese & Spinach, Itty Bitty Four Cheese, Lobster Shrimp & Lemon, Honey Glazed Butternut Squash, Creamy Artichoke and Lemon, Wild Mushroom & Roast Garlic, Gorgonzola and Pear, Prosciutto Fig and Mascarpone, Ricotta, Roasted Butternut and Mascarpone, Four Cheese & Spinach
Potato Gnocchi, Ricotta & Spinach Gnocchi, Roasted Butternut Gnocchi