Zucchini Ravioli with Ricotta and Tomato Sauce | Wonky Box Recipe

Ingredients

• 2–3 zucchini, sliced thinly lengthwise (32 slices needed)
• 150g leeks (white part only), finely chopped
• 350g ricotta
• 2 small garlic cloves, crushed
• 40g Parmesan cheese, grated
• 10g fresh basil, torn
• 1 egg
• Zest of ½ small lemon
• Salt and pepper, to taste
• Olive oil, for cooking
• 6 tomatoes, finely chopped (campari or truss work well!)
• 4–5 small garlic cloves, crushed
• 150ml water
• 3 Tbsp tomato paste
• 1 Tbsp balsamic vinegar
• ⅓ cup fresh basil leaves
• Pinch of sugar
• 1⅔ cups grated Parmesan cheese
• Extra basil leaves, for garnish