Zucchini Ravioli with Creamy Basil Sauce

To make the filling, in a sauté pan over medium heat, warm the olive oil. Add the zucchini and cook, stirring occasionally, until just tender, about 3 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Using a fine-mesh sieve, drain off any excess liquid from the zucchini and transfer the zucchini to a bowl. Let cool completely. Stir in the ricotta and lemon zest, and season with salt and pepper. Set aside.

In a mini food processor, combine the basil and garlic. Process until minced. With the machine running, slowly drizzle in the olive oil and process until combined. Set aside.

Divide the pasta dough in half. Using a pasta machine or a rolling pin dusted with semolina flour, roll out one of the dough halves about 1/16 inch (2 mm) thick. Using a knife, lightly mark the dough into 1 1/2-inch (4-cm) squares. Place 1 tsp. filling in the center of each square. Roll out the remaining dough into a rectangle of the same size and place it over the filling. Lightly press down around each mound of the filling to seal the ravioli. Using a pastry wheel or knife, cut around each mound of filling to make 1 1/2-inch (4-cm) squares. Crimp the edges to seal.

In a large sauté pan over medium heat, warm the cream. Stir in the basil-garlic mixture and season with salt and pepper. Remove the sauce from the heat and cover to keep warm.

Meanwhile, bring a large pot three-fourths full of salted water to a boil over high heat. Gently drop half of the ravioli into the boiling water and cover the pot. When the water returns to a boil, uncover and cook, stirring occasionally, for 3 to 5 minutes. To test for doneness, transfer a single raviolo to a cutting board and cut off a corner with a paring knife; if the pasta looks cooked through and the corner is tender, the pasta is done. Using a skimmer or slotted spoon, transfer the ravioli to the pan with the sauce. Repeat to cook the remaining ravioli.

Toss the ravioli to coat with the sauce. Transfer to individual bowls and garnish with the Parmesan and pine nuts. Serve warm. Serves 4.

Williams Sonoma Test Kitchen