Zucchini "Ravioli"

Ingredients:

- 4 zucchini, sliced thin using a peeler

- For the Filling:

- 8 oz ricotta cheese

- 4 tbsp olives, chopped

- ½ cup pumpkin seeds

- 5 oz spinach, cooked for 1 minute in the microwave

- Olive oil

- Salt and black pepper, to taste

For the Tomato Sauce:

- 3 tbsp olive oil

- 4 garlic cloves, sliced

- Basil stems, chopped

- 1 red chili pepper, sliced

- 24 oz tomato sauce

- 1 tbsp sugar

- 1 tsp salt

- ½ cup water

Before roasting: butter + olive oil

To Finish:

- fresh grated parmesan cheese

- Basil leaves

- Olive oil

Method:

- Preheat the oven to 425°F

- Filling: Combine ricotta, olives, pumpkin seeds, cooked spinach, sumac, salt, and pepper. Mix well.

- Assemble the Ravioli: Place 2 slices of zucchini on your work surface, then add two more pieces on top in a cross pattern. Top with a tablespoon of filling, fold over to close, and place aside.

- Tomato Sauce: Heat olive oil, sauté garlic, basil stems, and chili. Add tomato sauce, sugar, salt, and water. Boil, and cook for 5 minutes.

- Arrange the ravioli in the pan, and top with olive oil and butter cubes.

- Roast for 15 minutes, add cheese and bake for 5 more minutes until golden brown. Finish with basil and olive oil.