Zucchini Ravioli

Instructions

1. Preheat the oven to 425 degrees F. Lightly coat a 9x13-inch casserole dish with nonstick spray.
2. Trim off the ends of the zucchini. With a mandolin or vegetable peeler, cut the zucchini into 1/8-inch-wide strips. Arrange half of the slices on a large, paper towel-lined baking sheet in an even layer; you'll have some overlap, but try not to have too much. Sprinkle with 1/4 teaspoon of the salt. Place a second layer of paper towels on top. Arrange the second half of the zucchini slices on top of the paper towel the same way. Sprinkle with1/4 teaspoon salt. Let sit while you prepare the rest of the lasagna.
3. In a deep skillet, heat the olive oil. Add the turkey, onion powder, oregano, black pepper, red pepper, and remaining 1 teaspoon salt. Cook, breaking apart the meat, until the turkey is completely cooked through.
4. Add the garlic and sauté just until fragrant, about 30 seconds. Remove the pan from the heat.
5. Stir in the ricotta, 1/3 cup of the mozzarella, and 2 tablespoons of the Parmesan.
6. Spread a thin layer of the pasta sauce in the bottom of the prepared baking dish.
7. Assemble the ravioli: With fresh paper towels or a clean kitchen towel, blot the top of the zucchini dry (by this point, the salt should have drawn out water). Working 4 strips of zucchini at a time, arrange the first 2 to make an “X”. Use the second 2 to make a “+” that overlaps the "X" crosswise, so that the 4 strips create a star.
8. Mound 3 generous tablespoons filling onto the center. Bring two opposite ends of the zucchini together, laying them over the filling. Repeat with the remaining strips to create a packet.
9. Place the packet in the baking dish, seam side down. Repeat with remaining zucchini and filling, arranging the packets in a single layer in the baking dish.
10. Spoon the remaining pasta sauce over the top of the zucchini. Sprinkle with the remaining 2/3 cup mozzarella and 2 tablespoons Parmesan.
11. Bake for 15 minutes, until warmed through. Sprinkle with basil and enjoy hot.