1. Preheat oven to 400 degrees F.
2. Place thinly sliced zucchini on paper towel. Sprinkle with 1/4 teaspoon of salt. (this will help remove the moisture and water from the zucchini) Let rest for 15 minutes.
3. In a small bowl, add ricotta, grated parmesan cheese, dry basil, dry oregano, dry parsley and garlic powder. Using a spoon, mix everything together. Set aside.
4. In a medium bowl, add cherry tomatoes, garlic cloves, balsamic vinegar, olive oil and salt. Toss together and spread on the bottom of a 13×9 baking dish.

Assemble Ravioli:

1. Grab 4 zucchini “noodles” and layer them to make a star.
2. Start with 1 zucchini noodle,  add another on top to make a X. Now make another X with the remaining 2 noodles, they  will overlap with the current X to create a star.
3. Spoon about 2 tablespoon of ravioli filling into the center of the zucchini.
4. Bring the ends of the zucchini together, laying them over the cheese. and repeat with the other X.
5. Repeat with remaining zucchini and filling.
6. Place zucchini ravioli on top of the tomato mixture.
7. Bake, uncovered for 30 minutes.
8. Garnish with fresh basil and serve.