Preheat the Oven to 220°C (turbo)
Filling - Mix ricotta, olives, pumpkin seeds, spinach, sumac, salt, pepper.
Ravioli - Lay 2 zucchini slices in a cross, fill, fold to close.
Sauce - Sauté garlic, basil stems & chili in olive oil (1 min).
Add passata, sugar, salt, water - cook for 5 min.
Roast - Arrange ravioli in sauce, drizzle olive oil, add butter - roast for 15 min.
Finish - Sprinkle cheese, bake 5 min more, top with basil & olive oil.
