Apr 17 2019
In a food processor, place the spinach parsley, parmesan, sun-dried tomatoes and ricotta and pulse until nicely combined.
Forming a cross, lay down 2 slices of zucchini horizontally and 2 vertically. Spoon some of the ricotta mixture in the center and fold. Repeat until you have 12-15 "ravioli".
Place in a baking dish and spoon the tomato sauce and sprinkle the cheddar cheese all over. Bake a 400F for 10-12 minutes and sprinkle some more parmesan and some chopped basil to garnish.