Heat the olive oil in a large sauté pan. Sauté the shallots and garlic for a minute or two and then add the zucchini, sautéing for a few minutes more, until the zucchini is soft. Set the vegetables aside to cool. (To cool the vegetables faster, spread them out on a sheet pan and place in the refrigerator.) Combine the ricotta cheese, 1 egg and lemon zest in a bowl and stir until smooth. Add the cooled zucchini, salt and freshly ground black pepper. Stir until combined. Chill for 3 hours to overnight. (If mixture has excess liquid after being chilled, drain away the liquid with a fine mesh strainer.)

Place one rectangular pasta sheet on a cutting board. Beat the remaining egg in a small bowl. Paint a grid on the pasta sheet using the egg wash, making eight to twelve sections. How many sections you create will depend on the shape and size of your pasta sheet AND on how big you would like your raviolis to be. This will mark off the spaces where the filling should be placed. Make sure you brush the four edges of the pasta sheet with egg wash, as well. Dollop 1 tablespoon of the filling in the marked off grid sections on the pasta sheet. Top with another sheet of the pasta and press the dough around each pile of filling. Cut the dough in in between the mounds of filling to form the raviolis. Using a fork, crimp around the edges of each ravioli to seal it shut. Place the raviolis on a sheet pan sprinkled with some semolina flour or cornmeal so they do not stick together. Repeat with the remaining pasta sheets and filling. Refrigerate until you are ready to cook. **

Pre-heat the air fryer to 400ºF.

Toss the cherry tomatoes, olive oil, white wine vinegar, garlic, shallots, and Italian seasoning together in a bowl. Season with salt and freshly ground black pepper. Transfer the ingredients to the air fryer basket. (Do not worry if any of the ingredients fall through the perforations in the basket, the liquid from the bottom drawer is added back to the sauce at the end.)

Air-fry for 10 to 20 minutes, stirring or shaking the basket a few times during the cooking process, slightly crushing the tomatoes. Transfer the tomatoes to a bowl and add any liquid from the bottom drawer of the air fryer. Stir in the fresh basil and season with salt and freshly ground black pepper to taste.

While the tomatoes are cooking bring 6 quarts of salted water to a low boil. Cook the ravioli for 3 to 4 minutes. The pasta is done when the raviolis float to the top of the water. Gently remove each ravioli with a spider or a slotted spoon and dab on a clean kitchen towel to remove all the water. Drizzle the raviolis with a little olive oil.

Plate the ravioli and top with the roasted cherry tomato sauce. Serve with grated Parmesan cheese.

**Ravioli can be frozen at this point. Lay flat with sheets of parchment in between to avoid sticking. Add an extra minute or two when cooking.