Thinly slice zucchini and place over paper towels;
Mix ricotta with Parmigiano Reggiano, almond pesto, lemon zest, garlic, salt and black pepper;
Cross two zucchini slices and place a spoonful of the cheese mixture in the middle, fold the edges as shown in the video; repeat for all 15 ravioli;
Add olive oil to pan and sauté the crushed garlic for 1-2 minutes, then add tomatoes; season with almond pesto, salt and pepper; cook for a few minutes;
Preheat oven to 425;
Transfer sauce to a 9x16 casserole dish and nest ravioli in; brush olive oil, salt and pepper;
Bake for about 15 minutes or until bubbly;
Spoon over the sauce; garnish with Parmigiano Reggiano, lemon zest, basil and devour! Mangia!
