For the Sauce - *This will make an abundance of sauce, you only need one cup to make this recipe so save the rest for another meal! Pesto freezes very well!
8 cups packed fresh basil leaves, rinsed and dried
2 cups toasted walnuts
6 cloves garlic, peeled
1/2 tsp sea salt
freshly ground pepper
1 1/2 cup extra virgin olive oil
2 Tbsp lemon juice
For the Ravioli -
Slice zucchini in half lengthwise. Using a mandoline, thinly slice zucchini into long planks.
In a large skillet, add sausage and cook over medium-high heat until some fat is rendered. If you have really lean sausage, add 1-2 tsp olive oil. Add shallot and garlic and continue to cook until sausage is cooked through, about 10 minutes. Add spinach, a handful at a time, stir to combine, and cook until spinach is wilted and tender.
While sausage cooks, steam cauliflower in a steamer insert set in a pan of boiling water. It should be ready at the same time the sausage mixture is ready.
Preheat oven to 350 degrees F.
Let filling ingredients cool slightly. Transfer cauliflower to the bowl of a food processor, add butter and process until smooth. Season with salt and pepper.
Add sausage and spinach mixture to food processor and process until it reaches your desired filling consistency. (I like mine smooth.)
Place zucchini on zucchini plank vertically on a work surface. Place another plank horizontally in the center, forming a "t."
Scoop about 1 tsp of filling into the center where the two planks overlap, then fold the ends of the bottom plank over each other. Next, fold thee ends of the top plank so that you form a little square packet--or ravioli! Use a toothpick to hold it closed. Repeat with remaining zucchini and filling.
NOTE: I had extra filling. You can either use more zucchini or use the extra filling for another meal.
Place ravioli on a large, rimmed baking sheet. Bake for 15 minutes or until zucchini is tender.Transfer ravioli to a shallow dish or plate and drizzle with pesto.
For the Sauce -
Place basil, walnuts, and garlic in the bowl of a food processor and pulse until chopped and well combined. Add lemon juice and pulse once.
With the processor running, add oil in a very slow stream.