Zucchini Ravioli

Ingredients

3 large cloves garlic, divided

2 tablespoons extra-virgin olive oil

½ teaspoon fennel seeds

¼ teaspoon crushed red pepper

1 (24-ounce) jar low-sodium marinara sauce

1½ teaspoons balsamic vinegar

1 large zucchini

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

1 cup whole-milk ricotta cheese, patted dry

1 cup finely grated Parmesan cheese, divided

1 large egg, lightly beaten

2 tablespoons chopped fresh basil, plus more for garnish

2 teaspoons grated lemon zest

½ teaspoon ground pepper

⅛ teaspoon salt

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