Baked Ravioli with Zucchini and Pesto
"My eyes often tend to be bigger than my belly and when it comes to cooking pasta I always cook too much. I can’t help it. Even when I’ve weighed it beforehand, I can never allow myself to believe it will be enough. Of course, I’m always wrong and end up with half a colander of leftover cooked pasta. Store-bought ravioli or tortellini are no exception and I can never buy just one package, so this is what I do the following day to use up the pasta I cooked out of pure greed and couldn’t finish...."
INGREDIENTS
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18 ounces fresh ravioli or tortellini
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salt and freshly ground black pepper
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2 tablespoons butter
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4 tablespoons pesto, homemade or store-bought
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3 tablespoons all-purpose flour
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3 zucchini, shredded
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2 cups milk
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1/2 cup grated Parmesan cheese (or any cheese of your choosing)
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1 tablespoon Dijon mustard
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