Cut the zucchini into regular 5-mm cubes and pour them into a very hot nonstick skillet without added fat. Cook the zucchini without a lid, frying them to prevent them from sticking to the pan, until they form a light crust. Salt them when cold. In another pan you will have meanwhile browned a clove of garlic in extra virgin olive oil, sprinkled with a pinch of roe. Boil the bottarga ravioli in salted water until emerged and, drained, toss them in the pan with the zucchini. On the plate, fresh parsley and a few curls of roe.
