Vessy’s Gourmet kitchen

1: Thinly slice zucchini and place over paper towels.

2: Mix ricotta with Parmigiano Reggiano, almond pesto, lemon zest, garlic, salt, and black pepper.

3: Cross two zucchini slices and place a spoonful of the cheese mixture in the middle, fold the edges as shown.

4: Repeat for all 15 ravioli.

5: Add olive oil to a pan and sauté crushed garlic for 1-2 minutes, then add tomatoes.

6: Season with almond pesto, salt, and pepper, then cook for a few minutes.

7: Preheat oven to 425°F.

8: Transfer sauce to a 9x16 casserole dish and nest ravioli in it.

9: Brush with olive oil, salt, and pepper.

10: Bake for about 15 minutes or until bubbly.

11: Spoon over the sauce, garnish with Parmigiano Reggiano, lemon zest, basil, and serve.