- 4
Ingredients
- For the lasagna:
- 1 cup baby carrots with top, sliced on 3/4-inch bias
- 2 ounces extra-virgin olive oil
- 1 cup yellow baby pattypan squash, quartered
- 1 cup green baby pattypan squash, quartered
- 1 cup baby zucchini, sliced on 3/4-inch bias
- 1 tablespoon salt
- 1 cup ricotta cheese
- 2 ounces sherry vinegar
- 1 small Parmesan cheese wedge, to be zested
- 1 ounce microbasil, chopped
- 1 bunch chervil, chopped
- Melted cherry tomato sauce
- Pasta dough
- For melted cherry tomato sauce:
- 2 cups cherry tomatoes, blanched, shocked, peeled
- 1/2 cup extra-virgin olive oil
- 1 teaspoon minced garlic
- 1 teaspoon salt
- For pasta dough:
- 1 1/2 cups flour
- 1/2 cup water
- 1 egg yolk
- 1 teaspoon extra-virgin olive oil
Preparation
Step 1
To make the lasagna: In a pot of water, blanch and shock carrots, about 2-3 minutes. In a large saute pan, add olive oil; when the oil is hot, add all four vegetables and saute until golden. Add sherry and salt in pan, cook for 2 minutes. Than place hot vegetables on a plate, top with a scoop of ricotta, than drape a pasta sheet on top of that, spoon your melted cherry tomato sauce on top of that, sprinkle basil and chervil and zest Parmesan over the top.
To make melted cherry tomato sauce: Put everything in a saute pan and slowly cook for 12 to 15 minutes.
To make pasta dough: In a food processor, put flour in, turn on and add egg yolk, olive oil; slowly add water until the dough starts to come together and spins into a ball. Pull out the dough and knead for 5 minutes, cover and let rest for 20 minutes. Then roll dough through pasta machine into a flat sheet.