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1
Preheat the oven to 400F.
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2
Line a tray platter with paper towels. Remove the ends from the zucchini, and use a vegetable peeler to create zucchini ribbons. Place the zucchini ribbons on the paper towel, and season with salt. Set aside for 15 minutes.
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3
Pat the zucchini ribbons dry with paper towel.
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4
In a medium mixing bowl, mix together the lemon rind, ricotta, parmesan, egg, basil and nutmeg until well-combined.
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5
Spray 2 large baking dishes with cooking spray.
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6
To create the ravioli, lay three zucchini ribbons in a cross on a flat surface (2 horizontal, 1 vertical). Play a teaspoon or so of the ricotta filling in the middle of the cross. Wrap the zucchini ribbon ends around the filling to create a pillow. Transfer to one of the baking dishes with a spatula. Repeat until all the filling is used up.
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7
Insert the baking dish into the oven, and bake for 20-25 minutes.
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8
While the ravioli are cooking, crush the garlic, and finely chop the oregano, and basil.
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9
Pour garlic, and olive oil into a large non-stick pan, and turn the pan on to medium heat. Cook the garlic until golden brown.
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10
Add the canned whole tomatoes, tomato paste, and sugar to the pan. Break the tomatoes up using the back of the spoon, and simmer for 15 minutes.
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11
Stir through the chopped basil and oregano, and remove the pan from the heat.
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12
Top the cooked ravioli with spoonfuls of tomato sauce. Garnish with extra parmesan and basil, and enjoy!
