Very Veggie Mascarpone Stuffed Ravioli

Using a mandolin or vegetable slicer, slice the zucchini lengthwise into long 1/4” ribbons and set aside in a large colander.

In a bowl, mix together Crave Brothers mascarpone, half the parmesan, garlic, oregano, rosemary, spinach and shallot. Gently fold in the cooked eggplant cubes if using. Chill in the refrigerator while making the tomato sauce.

Preheat the oven to 400. Wash and slice the tomatoes, slice the onion and place both in a glass baking dish along with the foil wrapped garlic cloves. Drizzle olive oil and salt and pepper and roast for 30 minutes until wilted. Remove from pan and cool; peel the garlic cloves and then place everything in a small blender or processor adding the tomato paste, rosemary, oregano, allspice, red pepper flakes and wine or vinegar. Process til smooth. Then add 2-3 tablespoons of mascarpone cheese and blend again until smooth. Stir in the basil.

Grease a large glass baking dish. Lay 1/4 cup of the tomato sauce in the dish.

On a cutting board, prepare the ravioli: lay one zucchini ribbon vertically and another across it horizontally on upper third just above the center point, like a cross. Place a spoonful of the veggie cheese filling in the intersection. Fold the top end down over the filling. Then fold one of  the horizontal sides in followed by the other. Now roll the ravioli up like a package and set into the baking dish seam side down. Pour remaining tomato sauce on the top and sprinkle with remaining parmesan. Bake 30 minutes until warm and bubbly. Remove from oven and let sit 5 minutes before plating. Garnish with additional fresh basil if desired.