To make the baked tomato sauce, make a small cut into each tomato, squeeze out and discard seeds. Place tomatoes into a large baking dish with the oil, thyme, stock, vinegar, maple, salt and pepper and bake for 20 minutes or until soft.
To make the zucchini 3-cheese ravioli, place ricotta, parmesan, goat’s cheese, chives, salt and pepper into a bowl and mix to combine. On a board, lay 4slices of zucchini overlapping each other in the centre (it will look like a star).
Place a heaped tablespoon of cheese mixture in the centre, then fold over zucchini to enclose filling. Turn over the ravioli so the zucchini ends are underneath. Repeat with remaining zucchini and cheese mixture.
Place the zucchini ravioli on top of hot tomato sauce. Brush with oil and bake for 20minutes or until the edges of the zucchini are lightly golden. Serve scattered with a little extra parmesan and basil leaves.