3-Cheese Zucchini Ravioli with Roasted Tomato Basil Sauce

Directions

• Preheat the oven to 425F.
• In a baking dish, layer the tomato slices, garlic, and cherry tomatoes.
• Add the olive oil, balsamic vinegar, basil, thyme, crushed red pepper, and a pinch each of salt and pepper.
• Toss lightly to combine. Bake for 15 minutes or until the tomatoes begin to burst.
• Meanwhile, make the ravioli. Using a mandolin or vegetable peeler, peel the zucchini into 1/4 inch wide strips and lay them flat on a paper towel lined counter. Sprinkle the zucchini with salt.
• In a medium bowl, combine the cheeses, basil, and a pinch each of salt and pepper.
• Grab 4 zucchini “noodles” and layer them to make a star. Start with 1 noodle, then add another to make a X. Now make another X with the remaining 2 noodles that will overlap with the current X. Spoon about 1 tablespoon of filling onto the center of the zucchini. Bring the ends of the zucchini together, laying them over the cheese. Repeat with remaining zucchini and filling.
• Remove the tomatoes from the oven and lay the ravioli seam side down in the sauce. Drizzle the ravioli lightly with olive oil and season with salt and pepper. Bake for 15 minutes or until the ravioli is warmed though. Serve with fresh basil and grated parmesan.