Basil Pesto Ravioli with Zucchini, Roasted Tomatoes & Oil Cured Olives

Instructions: 

1. Heat oven to 450 degrees F.
2. Toss cherry tomatoes with olive oil, salt, & pepper. Spread out on a sheet tray and roast for 20-25 minutes, tossing halfway through.
3. Meanwhile, heat a sauté pan over medium-high, adding enough olive oil to coat the bottom. Add zucchini and cook 3-4 minutes until golden brown, flipping occasionally. Remove from pan, lightly pat dry with a paper towel, and set aside in a small bowl. Sprinkle with a few dashes of red wine vinegar to taste.
4. Bring a pot of salted water to a boil and cook ravioli 6-8 min.
5. Plate ravioli and top with roasted cherry tomatoes, fried zucchini, and oil cured olives.