Zucchini and Garlic Ravioli

Ingredients

• Zucchini (2 medium, grated)
• Garlic (2 cloves, minced)
• Ricotta cheese (1 cup)
• Parmesan cheese (1/2 cup, grated)
• Egg (1, beaten)
• Fresh basil (1/4 cup, chopped)
• Salt (to taste)
• Pepper (to taste)
• All-purpose flour (for dusting)
• Olive oil (2 tablespoons)
• Tomato sauce (2 cups, store-bought or homemade)
• Water (for boiling)

Instructions

1. In a large bowl, combine the grated zucchini, minced garlic, ricotta cheese, grated Parmesan cheese, beaten egg, chopped basil, salt, and pepper. Mix well until all ingredients are combined.
2. On a clean, floured surface, roll out pasta dough into thin sheets, about 1/16 inch thick. If using store-bought dough, follow package instructions.
3. Place small spoonfuls of the zucchini mixture onto one sheet of pasta, leaving about 2 inches of space between each spoonful.
4. Brush beaten egg around each spoonful of filling to help seal the ravioli. Carefully place another sheet of pasta on top, pressing down gently around each spoonful to seal.
5. Using a ravioli cutter or a sharp knife, cut out individual ravioli squares, ensuring they are well sealed to prevent any filling from leaking during cooking.
6. Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 3-4 minutes, or until they float to the surface, indicating they are done.
7. While the ravioli is cooking, heat the olive oil in a separate saucepan over medium heat. Add the tomato sauce and simmer for about 5 minutes to allow the flavors to meld.
8. Once cooked, drain the ravioli and carefully transfer them to the saucepan with the tomato sauce. Gently toss to coat the ravioli in the sauce.
9. Serve warm, garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese. Enjoy your homemade zucchini and garlic ravioli!