Summer Ravioli with Fresh Cheese

Toast the pine nuts in a pan over medium heat. Let them cool slightly, then roughly chop them with a knife.

Mix with the white cheese, chopped basil, lemon zest, salt, and pepper. Set aside.

Pit and chop the olives. Cut the flesh of the tomato into small cubes, mix with the olives, capers, ½ teaspoon of balsamic vinegar, a little salt, and 4 tablespoons of olive oil. Set aside.

Cut the zucchini into very small cubes and finely chop the garlic cloves. Sauté everything for 10 minutes in a pan with a drizzle of olive oil, 1 teaspoon of dried herbs, salt, and pepper.

Bring a large pot of water to a boil. Submerge the lasagna sheets cut in half and let cook for 5 minutes. Drain and drizzle with a little olive oil.

To finish For the plating: count 3 half sheets of lasagna per person, alternate them on the plates with the diced zucchini and spoonfuls of the cream cheese sauce. Finish with the tomato-olive sauce.