Ravioli with Zucchini and Tomatoes

Mix the flour with oil and eggs and vigorously knead into an elastic, firm dough. Wrap in plastic and rest for 30 minutes.

For the filling, rinse the spinach, trim, and blanch in salted water. Rinse in cold water, drain well, squeezing out excess water, and finely chop.

Peel garlic and finely chop. Sauté in 1 tablespoon hot butter and add the spinach. Mix in a bowl with the ricotta and parmesan, season with salt, pepper, and nutmeg and allow to cool.

Divide the dough in half and roll out thinly on a floured surface. On half of the dough, place a small amount of filling, evenly spaced at a distance of about 6 cm (approximately 2 inches). Brush the dough around the filling with egg white. Top with the second half of the dough and press around the filling. Cut out ravioli with a cookie cutter and press the edges firmly. Dust with flour and proceed with the rest of the dough.

Cook in boiling salted water about 10-12 minutes.

Rinse the zucchini, trim, cut into thin slices and then into very thin strips.