Grill the trout fillet in a pan (6 minutes on high heat skin-side down, then 2 minutes on low heat flesh-side down), then crumble it.
Slice the red onion and sauté it in a pan with olive oil. Partially peel the zucchinis (leaving alternating stripes of skin), slice them, and add to the onions with salt and oregano. Let the zucchinis cook down until tender.
In a bowl, mix the crumbled grilled trout with the light cream, ricotta, basil, salt, and a squeeze of lemon juice.
In a baking dish, spread a thin layer of the ricotta mixture, add the cooked zucchinis, and then lay down the ravioli sheets (take them out of the fridge at the last moment so they don't stick together). Repeat these layers, finishing with the remaining ricotta mixture and generously grating parmesan cheese over the top.
Bake for 25 minutes at 180°C (350°F). Serve warm with a green salad.
Cook it hands-free.
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