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Step 1: Preheat the oven to 220°C (turbo). Step 2: For the filling, mix ricotta, olives, pumpkin seeds, spinach, sumac, salt, and pepper in a bowl until well combined. 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. 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. Step 5: To roast the ravioli, arrange them in the sauce, drizzle with olive oil, and add butter. Roast for 15 minutes. 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.
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