Ravioli with Roasted Zucchini

4 small zucchini, sliced into 1/2-inch rounds (or 1-2 large zukes, whatever fits in your pan)
2 T olive oil
1 tsp dried red chili flakes (powder works fine too)
2/3 cup freshly and finely grated Parmesan
1/4 tsp freshly ground black pepper
2 T kosher salt
2 cloves garlic, crushed
1 lb cheese ravioli
3 T chopped fresh flat-leaf parsley (optional but a tasty addition)

Preheat oven to 400F. Bring a large pot of water to boil. Place the zucchini in a large baking dish (cake pan works fine) in a single layer and drizzle with the oil, chili flakes, and 3 T of the Parmesan, then season with the pepper and 1/2 tsp of the salt. Add the garlic and roast for 20 minutes, tossing halfway through, until tender and just golden brown.

Meanwhile, add the ravioli and the remaining salt to the boiling water. Return to a boil, stirring frequently to prevent the ravioli from sticking. Cook the ravioli for 3 minutes after they begin to float Drain and place in a large bowl. Toss gently with the roasted zucchini, half the parsley, and half the remaining Parmesan. Serve immediately with the remaining parsley and Parmesan.