-
1
Make the Pasta Dough for Ravioli and set aside to rest.
-
2
Cook the potatoes: Put the potatoes into a pot, cover them with water, add salt, and bay leaf.
-
3
Bring to a boil and cook the potatoes until tender, about 15 to 20 minutes.
-
4
Drain them and set aside until cool enough to handle; remove the bay leaf.
-
5
Make the garden puree: Bring a large pot of salted water to a boil.
-
6
Add the snap peas, peas, asparagus tips, and green beans and cook until bright green and crisp tender, about 3 minutes.
-
7
(If you're using frozen peas, you can throw them in during the last minute to thaw.)
-
8
Drain, transfer to a bowl of salted ice water to stop the cooking, and drain again.
-
9
Reserve half the vegetables and puree the other half in a food processor with the scallions, 2 tablespoons olive oil and salt and pepper, to taste.
-
10
Fold in the ricotta and set aside.
-
11
Roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out.
-
12
Dust the counter and dough with a little flour.
-
13
Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times.
-
14
Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching.
-
15
Dust the sheets with extra flour whenever the dough gets sticky.
-
16
Reduce the setting and crank the dough through again 2 or 3 times.
-
17
Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be about 1/8-inch thick.
-
18
Roll out the other half.
-
19
Cut the pasta sheets into 3-foot long lengths.
-
20
Assemble the lasagne: Heat the oven to 350 degrees F. Lay a 6-inch section of each long pasta sheet in a row on a sheet pan, letting the remaining pasta sheet hang over the edge of the pan.
-
21
Spread 2 heaping tablespoons of garden puree on top and scatter over some of the reserved vegetables; break apart 1 or 2 potatoes by hand and place them over the vegetables along with some basil leaves.
-
22
Fold the pasta sheet over to cover the filling letting the remaining length hang over the other side of the pan.
-
23
Continue to layer on more puree, vegetables and pasta until you have 4 layers.
-
24
Top with puree, vegetables, and basil leaves, then grate on some Parmesan and drizzle over some olive oil.
-
25
Bake for about 20 to 25 minutes and serve immediately.
-
26
5 cups all-purpose flour, plus more for dusting
-
27
1 teaspoon salt
-
28
6 large eggs
-
29
2 tablespoons extra-virgin olive oil
-
30
To make the pasta dough: In an electric mixer fitted with a dough hook, combine the flour and salt.
-
31
Add the eggs, 1 at a time, and continue to mix.
-
32
Pour in 1 tablespoon olive oil and continue to mix until a smooth dough is formed.
-
33
If the dough is too dry drizzle in a bit of water, if it is too wet sprinkle in some more flour.
-
34
Dust some flour on a work surface, knead and fold the dough until it is elastic and smooth, this should take about 10 minutes.
-
35
Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
-
36
To make the dough by hand: Combine the flour and salt on a flat work surface, shape into a mound, and make a well in the center.
-
37
Add the eggs and 1 tablespoon olive oil to the well and lightly beat with a fork.
-
38
Gradually draw in the flour from the inside wall and mix it with the beaten eggs.
-
39
Use 1 hand for mixing and the other to protect the outer wall.
-
40
Continue to incorporate all the flour until it forms a smooth dough.
-
41
Dust some flour on the work surface; knead and fold the dough until it is elastic and smooth, this should take about 10 minutes.
-
42
Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
-
43
To roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out.
-
44
Dust the counter and dough with a little flour.
-
45
Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times.
-
46
Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching.
-
47
Dust the sheets with extra flour whenever the dough gets sticky.
-
48
Reduce the setting and crank the dough through again 2 or 3 times.
-
49
Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli.
-
50
Roll out the other half.
