Zucchini Spinach Ricotta Ravioli

Preheat your oven to the optimal temperature of 350 degrees Fahrenheit (175 degrees Celsius).

Mix ricotta cheese, spinach, egg, and pepper in a bowl until they are thoroughly blended together. Set the mixture aside momentarily.

Combine basil, extra-virgin olive oil, and garlic in a mortar and pestle to create a chunky paste. Add pine nuts to the mixture and crush them until they are coarsely ground. Set this pesto aside for later use.

Slice zucchinis into 18 long, thin strips using a mandoline. Place two of these strips side by side on a work surface in the shape of a cross. Spoon some filling onto the middle section of the cross, followed by a dollop of pesto on top. Fold the ends inwards towards the center to form a parcel, starting from the bottom and moving clockwise. Secure this package with a toothpick. Repeat this process with the remaining zucchini strips, filling, and pesto.

Pour a thin layer of pasta sauce into the bottom of a shallow baking dish. Arrange the zucchini parcels on top, leaving about 1/2-inch of space between each one. Spoon the remaining pasta sauce over each parcel, followed by a sprinkle of Parmiggiano-Reggiano cheese.

Place the zucchini parcels in the preheated oven and bake until the sauce and zucchini begin to brown, approximately 20 minutes.