Lunch: Ravioli with Roasted Zucchini and Corn

Recipe by Woman's Day Kitchen Roasted sweet summer corn and zucchini make a super summery and delicious topping for prepared ravioli.

This recipe includes fertility superfoods such as:

Lemon, Basil

Health and fertility benefits of Ravioli with Roasted Zucchini and Corn

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 lemon
4 small zucchini
3 clove garlic
2 tbsp. olive oil
kosher salt
Pepper
1 oz. Parmesan
1 c. fresh corn kernels
1 lb. fresh cheese ravioli
Torn fresh basil leaves

Instructions

Heat oven to 450 degrees F and bring a large pot of water to a boil. Using a vegetable peeler, remove 3 strips of zest from the lemon; thinly slice the zest.
In a large bowl, toss together the zucchini, garlic, and lemon zest with the olive oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Fold in the Parmesan. Transfer the mixture to a large rimmed baking sheet and arrange in a single layer. Roast (without stirring) for 14 minutes.
Scatter the corn over the zucchini and toss to combine. Roast until the zucchini is golden brown and tender, 3 minutes more.
Meanwhile, cook the ravioli in the pot of boiling water according to package directions. Transfer the ravioli to plates and spoon the zucchini mixture over the top. Sprinkle with the basil and additional Parmesan, if desired.

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