• Preheat oven to 425 F.

Ravioli:

• Use a mandoline to julienne the zucchini (3 medium size) into 1/4" strips.
• Sprinkle them generously with salt and toss to ensure they're coated. Place them in a colander and allow them to sweat for 15 minutes.
• Meanwhile, combine whole milk ricotta (1 cup), grated parmesan (1/2 cup), crumbled feta (3/4 cup), dried oregano (2 teaspoons), egg (1), and salt (1/2 teaspoon).
• Once the zucchini has finished sweating, rinse with water, and place ribbons in a clean dish towel. Carefully dry the zucchini.
• Form the raviolis by overlapping zucchini ribbons to form an 8 point star (see photos above).
• Place about 1 tablespoon of filling in the center of each zucchini.
• Wrap the edges of the zucchini over the filling.

Sauce:

• Heat olive oil (3 tablespoons) in a heavy bottom saucepan.
• Once shimmering, add the 2 cloves smashed garlic and saute until fragrant, about 2 minutes.
• Add tomato puree (1 - 28 Ounce), chopped basil (1/2 cup), grated parmesan (2 tablespoons), and salt (1/2 teaspoon). Simmer for 10-12 minutes, or until the sauce starts to thicken.

Assembling:

• Spread 1/2 the sauce along the bottom of a 9x13 casserole dish and gently place the zucchini ravioli on top. Option to nestle additional cherry tomatoes into the casserole dish.
• Pour remaining sauce on top, and sprinkle with parmesan (1/2 cup).
• Bake in preheated oven for 15 minutes, or until the ravioli is heated through. Serve warm and enjoy!