Picked another elephant size Zucchini from the garden and was going through some possibilities. I recalled David Kinch roasting eggplant over the stove, then left to steam in foil, so I did that and let it cool completely so there was some body left to it so I could grate it. Once done, salted it to extract as much water as I could and squeezed out the remainder with some cheesecloth. Combined it with ricotta, lemon, fresh oregano (love fresh herbs esp in the summer) and toasted crushed pistachios (Ramsay uses spinach and pine nuts). Pulled a couple of fresh pasta sheets out of the fridge and had some ravioli in minutes (though can't find my pasta cutter-ugh). served it in a brown butter sage (via CS) with capers, parmesan and lemon juice.
