To assemble the ravioli, place 2 slices of zucchini, slightly overlapping on a work surface. Add two more slices of zucchini across, so that it looks like a plus sign. Add a heaping tablespoon of the ricotta filling in the middle, and then fold over the edges.
I think it is easiest to assemble all of the ravioli at once, then to bread them, and then to fry them.
I recommend pairing the zucchini ravioli with a bolognese sauce. The meatiness of the sauce complements the fresh taste of the zucchini - it also makes the meal more filling. Each zucchini ravioli is pretty large - about 3 inches square. I think that 3-6 ravioli is enough to fill you up. I had some leftover ravioli, and I reheated them in the oven the next day. The leftovers held up surprisingly well.