Cheese ravioli with roasted vegetables

I will say right away that I did not make these ravioli. I bought them pre-made and have yet to venture into the world of pasta making. I am lucky to have a really great local place to purchase these delicious ravioli that are fresh and homemade. They are great to have around for a really quick meal. The ravioli are very simple in their cheese filling and paired very nicely with these roasted vegetables. I have been buying a lot of produce as the farmer's markets heat up and then I'm left trying to decide what to do with all of it before it goes bad. So, instead of just some pre-made tomato sauce or some garlic butter on these ravioli, I decided to make a roasted "sauce" full of fresh vegetables. I thought that this dish was really, really good. It's simple, fresh, and very flavorful. I used a pint of baby tomatoes to create the sauce and then added some roasted asparagus and zucchini. You could add many other vegetables though - yellow squash and eggplant would be great. This recipe will make enough for about two people.

Cheese ravioli with roasted vegetables
1 package of cheese ravioli (mine had 16 medium-sized ravioli)
1 pint baby tomatoes
about 1/2 lb asparagus spears, cut into 1-inch pieces
1 small zucchini, cut into half moons
extra virgin olive oil for cooking
1 medium shallot, minced
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
sea salt and fresh cracked black pepper, to taste
about 1/4 cup fresh basil leaves, torn

Preheat the oven to 425 degrees. Line two baking sheets with parchment paper or foil. Toss the asparagus and zucchini in a little olive oil and some salt and pepper. Transfer to one of the baking sheets and arrange into one layer. Toss the tomatoes with a little olive oil and some salt and pepper. Transfer to the other baking sheet and arrange in one layer. Place in the oven and cook, turning once, until the vegetables are soft and browned and the tomatoes have almost all burst.

Meanwhile, in a large skillet, heat about 1 tablespoon of olive oil. When it is warmed (not super hot), add the red pepper flakes and shallots. Cook, stirring often, until the shallots have softened. Add the garlic and cook for about 1-2 minutes, stirring often.

Cook the ravioli according to package directions. Drain, reserving about 1/4 cup of the pasta cooking water.

When the tomatoes are ready, pour them and all of their juices into the skillet with the shallots and garlic. Stir together. Add the vegetables and stir. Taste for seasoning and add the pasta water. Toss in the cooked ravioli along with the basil. Serve immediately.

What was I cooking one year ago?: Thai green curry paste (So good!) - I was disappointed when I didn't find Thai basil plants this year for my herb garden.