I followed this as written, except for swapping the spinach ravioli (which my grocery store didn't have) for plain cheese ravioli and a generous handful of fresh spinach. Keeping this one in the regular rotation. We made this the first week of the new year, when we were still feeling some post-holiday baked goods overload. The zucchini was a perfect vehicle for the sauce and absorbed the flavors, while replacing some of the refined pasta with a veggie. Making the zucchini ribbons with a vegetable peeler was a little awkward, but don't sweat it. It's worth getting those nice thin strips. I'm eager to try this in the summer when zucchini and basil are in season.
Pros: Replaces some pasta with a veggie.