Preheat the oven to 350 F.

Cut off the end of each zucchini then using a vegetable peeler or mandolin, cut each zucchini into wide strips.

Cut the sun-dried tomatoes into small chunks. In a small skillet, preheat olive oil then add chopped garlic and sun-dried tomatoes. Sauté for 3 mins.

Make the filling: In a medium bowl, mix ricotta, ⅔ of shredded mozzarella, basil pesto, few fresh chopped basil leaves, seasoning and sautéed sun dried tomatoes with garlic. Mix everything well.

Assemble the ravioli: Lay two strips of zucchini noodles so that they overlap lengthwise. Spoon about 1-2 tablespoons of filling in the center of the zucchini. Bring the ends of the strips together to fold over the center, working one side at a time. Turn ravioli over, seam-side down. Repeat with remaining zucchini and filling.

Spread marinara sauce in the bottom of a baking dish. If you want it to be spicy, mix in 1 tsp of chili powder.

Place zucchini ravioli in the dish and top with remaining mozzarella. Bake about 25 mins, until the cheese is melty and golden on top.

Garnish with fresh basil leaves before serving. Enjoy!