Courgette Ravioli with Ricotta and Tomato Sauce

_INGREDIENTS:

• 2–3 zucchini, sliced thinly lengthwise (32 slices needed)
• 150g leeks (white part only), finely chopped
• 350g ricotta
• 2 small garlic cloves, crushed
• 40g Parmesan cheese, grated
• 10g fresh basil, torn
• 1 egg
• Zest of ½ small lemon
• Salt and pepper, to taste
• Olive oil, for cooking

_{TOMATO SAUCE:}

• 6 tomatoes, finely chopped (campari or truss work well!)
• 4–5 small garlic cloves, crushed
• 150ml water
• 3 Tbsp tomato paste
• 1 Tbsp balsamic vinegar
• ⅓ cup fresh basil leaves
• Pinch of sugar
• Salt and pepper, to taste

_{FOR TOPPING:}

• 1⅔ cups grated Parmesan cheese
• Extra basil leaves, for garnish

_{INSTRUCTIONS:}

Prepare the filling:‍

1. Preheat the oven to 180°C.
2. Heat a frying pan with olive oil over medium heat. Sauté the leeks and garlic until soft and translucent, then set aside to cool.
3. In a bowl, combine the ricotta, egg, grated Parmesan, lemon zest, sautéed leek and garlic, and torn basil leaves. Season with salt and pepper, and mix well.

Prepare the zucchini ravioli parcels:

1. Slice the zucchini lengthwise into thin strips.
2. Lay two zucchini slices on top of each other to form a cross.
3. Spoon 1 tablespoon of the ricotta filling into the centre of the cross. Fold the sides over to close the parcel.
4. Repeat with the remaining zucchini and filling until all parcels are made.

Make the tomato sauce:

1. Heat a large oven proof frying pan with olive oil over medium heat. Add the garlic and cook for 2 minutes until fragrant.
2. Stir in the chopped tomatoes and reduce the heat to a simmer for 10 minutes, stirring often.
3. Add the tomato paste, water, balsamic vinegar, sugar, salt, and pepper. Cook for another 10–12 minutes until the sauce thickens slightly.
4. Nestle the zucchini ravioli into the tomato sauce in the pan. Cover with a lid and cook on the stovetop for 5–6 minutes.
5. Remove the lid, sprinkle the grated Parmesan cheese over the ravioli, and transfer the pan to the oven.
6. Bake in a preheated oven 180°C for 15 minutes.

To serve, remove from the oven and garnish with additional fresh basil leaves. Season with freshly cracked black pepper.