Servings: 4 to 6

2-3 long, straight zucchini cut into thin strips (see Notes) 2 to 3 long, straight zucchini cut into thin strips (see Notes)
15 oz ricotta cheese 15 oz ricotta cheese
2-3 cups shredded mozzarella, divided 2 to 3 cups shredded mozzarella, divided
½ cup grated or shredded Parmesan cheese ½ cup grated or shredded Parmesan cheese
1 large egg 1 large egg
¼ teaspoon nutmeg ¼ teaspoon nutmeg
1 jar pasta sauce 1 jar pasta sauce
 
Optional: frozen chopped spinach, thawed and thoroughly drained. Optional: frozen chopped spinach, thawed and thoroughly drained.
Optional: 2 cups mashed baked acorn or butternut squash Optional: 2 cups mashed baked acorn or butternut squash

Preheat the oven to 350°F.
Make the filling by combining the ricotta, 1 cup of the mozzarella, the Parmesan, the egg, and the nutmeg in a mixing bowl. Stir generously until well mixed. If adding optional spinach or squash, add after combining other ingredients and stir until mixed thoroughly.
Add a thin layer of pasta sauce to the bottom of a 9" x 13" pan. This is instead of non-stick spray.
On a flat, clean surface, lay out two strips of zucchini side by side. These are the "bottom" strips. Lay two more strips perpendicular to the first two making a plus sign. These are the "top" strips. Place a scoop of the filling mixture in the middle of the plus.
Carefully bend the top and bottom ends of the "bottom" strips (up and down) over the filling. While holding those strips in place, repeat with the "top" strips (left and right) over the bottom strips and filling. You do NOT want to make the ravioli tight because the strips will snap.
While holding the finished ravioli together, flip upside down and place in the 9" x 13" pan. Repeat until you're out of zucchini or the pan is full. Top each ravioli with 1 to 2 Tbsp of pasta sauce and then additional shredded mozzarella.
Place the pan in the oven and bake for 25 to 30 minutes or until the cheese is melted and starting to brown. Let rest for 10 to 15 minutes after removing from the oven so the melted cheese and filling can set up.

With the zucchini, you will be making long strips with the goal of having them be similar to lasagna noodles. A curved vegetable will be harder to get good cuts from. You will also want a more skinny vegetable because a thicker zucchini will have more seeds which can make for a mushy finished product. If you are having trouble cutting the zucchini into slices with a knife, try a cheese slicer to make the strips.  With the zucchini, you will be making long strips with the goal of having them be similar to lasagna noodles. A curved vegetable will be harder to get good cuts from. You will also want a more skinny vegetable because a thicker zucchini will have more seeds which can make for a mushy finished product. If you are having trouble cutting the zucchini into slices with a knife, try a cheese slicer to make the strips.