Zucchini Ravioli & a Quick Tomato Sauce

Ingredients

• 4.0 zucchini (sliced thin with a peeler)
• 250.0 g ricotta cheese
• 4.0 tbsp olives (chopped)
• 0.5 cup pumpkin seeds
• 150.0 g spinach (cooked 1 min in microwave)
• 1.0 tbsp sumac
• 3.0 tbsp olive oil
• 4.0 garlic cloves (sliced)
• basil stems (chopped)
• 1.0 red chili pepper (sliced)
• 700.0 ml passata (100% tomato sauce)
• 1.0 tbsp sugar
• 1.0 tsp salt
• 0.5 cup water
• butter (cubed, for roasting)
• olive oil (for roasting)
• 50.0 g semi-hard cheese (grated)
• basil leaves
• olive oil (to finish)

Instructions

1. Step 1: Preheat the oven to 220°C (turbo).
2. Step 2: For the filling, mix ricotta, olives, pumpkin seeds, spinach, sumac, salt, and pepper in a bowl until well combined.
3. Step 3: To assemble the ravioli, lay 2 zucchini slices in a cross, place the filling in the center, and fold the zucchini slices to close the ravioli.
4. Step 4: For the sauce, sauté garlic, basil stems, and chili in olive oil for 1 minute. Add passata, sugar, salt, and water, and cook for 5 minutes, stirring occasionally.
5. Step 5: To roast the ravioli, arrange them in the sauce, drizzle with olive oil, and add butter. Roast for 15 minutes.
6. Step 6: To finish, sprinkle cheese over the ravioli and bake for an additional 5 minutes. Finally, top with fresh basil and a drizzle of olive oil before serving.