Adapted from recipesitalian.com and DebbieDoesDinnerHealthy.blogspot.
1 head of garlic
(7 or 8 plum tomatoes)
2 tbsp. olive oil
1 tbsp. italian seasoning
Salt and pepper to taste
1 package cheese or meat ravioli (I used whole wheat/four cheese from Buitoni)
Preheat oven to 450. Cut off top of head on garlic. Place in a piece of foil. Drizzle with a little bit of oil, season with salt and pepper. Close foil tightly and place on baking sheet. Slice zucchini into 1/4 in. circles or strips. Cut tomatoes in half lengthwise, remove the seeds and juices. Place both on baking sheet. Drizzle with the rest of the oil, season with salt, pepper and about 1/2 of the italian seasoning. Roast for 20-30 minutes.
(I cut the zucchini into strips during prep so it would be easier to chop for the sauce. I scooped out the tomato seeds and pulp with a spoon.)
Roast all of the veggies until the zucchini and tomatoes are softened, about 20 minutes. Remove from oven and turn off heat. Leave the garlic in the oven for about 20 more minutes. Coarsely chop the zucchini and tomatoes when they are cool enough to handle. Place in a small bowl with any of their juices. When garlic is done and cool enough to handle, squeeze it out of the peels into the same bowl.
Cook ravioli according to package directions, reserving the pasta water. Heat a saute pan sprayed with a bit of cooking spray. Add the vegetable mixture, 1 T tomato paste and a pinch of sugar. . Drain the ravioli and add it to the veggies, along with enough pasta water to make a bit of sauce. Stir in some chopped parsley. Sprinkle with parmesan cheese. I thought the touch of tomato paste and the bit of sugar deepened the flavor of the zucchini. Give it a try!