Zucchini and Garlic Ravioli

Ingredients

• Fresh basil - For garnish
• Tomato sauce - 2 cups
• Olive oil - 2 tablespoons
• Water - 1/4 cup
• Egg - 2, beaten
• All - purpose flour - 2 cups
• Salt and pepper - To taste
• Fresh basil - 1/4 cup, chopped
• Egg - 1
• Parmesan cheese - 1/2 cup, grated
• Ricotta cheese - 1 cup
• Garlic - 4 cloves, minced
• Zucchini - 2 medium, grated

Instructions

1. In a large bowl, combine the grated zucchini, minced garlic, ricotta cheese, grated Parmesan cheese, egg, chopped basil, salt, and pepper. Mix well.
2. On a clean surface, sprinkle some flour and roll out the pasta dough into thin sheets.
3. Place small spoonfuls of the zucchini mixture onto one sheet of pasta, leaving space between each spoonful.
4. Brush beaten egg around each spoonful of filling, then place another sheet of pasta on top.
5. Press down gently around each spoonful of filling to seal the ravioli.
6. Using a ravioli cutter or a sharp knife, cut out the individual ravioli squares.
7. Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes, or until they float to the surface.
8. In a separate saucepan, heat the olive oil over medium heat. Add the tomato sauce and simmer for a few minutes.
9. Serve the cooked ravioli with the tomato sauce, garnished with fresh basil leaves.
10. Enjoy your delicious homemade zucchini and garlic ravioli!