Free Form Lasagna with Slow Roasted Tomatoes and Pesto
¾ cup flour, plus more for dusting
½ cup plus 4 tsp olive oil, divided
1 egg
1 lb ripe tomatoes, each peeled and cut into 8 lengthwise slices
Salt
Freshly ground black pepper
1 cup whole milk ricotta cheese
2 cloves garlic, plus ½ tsp minced garlic, divided
1 tbsp minced parsley
2 cups basil leaves
2 tbsp toasted pine nuts
¼ cup grated Pecoricno Romano cheese
Make fresh pasta dough by pulsing flour and 4 tsp olive oil in food processor
Add egg, pulse until dough forms ball that rides on top of blade
Remove dough from food processor; knead until smooth and shiny, about a minute
Wrap in plastic wrap, refrigerate at least one hour
Roll pasta dough out very thin, a 6 setting on most machines, flouring as necessary
Sheets should be at least 4 inches wide
Cut pasta sheets into squares, dust lightly with flour, and set aside
Cook four or five pasta sheets at a time in plenty of rapidly boiling salted water
Pasta will be done when sheets float to surface 1 to 2 minutes
Remove from boiling water, drain on tea towel if using immediately, or transfer to large bowl of water to store. Repeat, using all the pasta
Heat oven to 375 degrees, place tomato slices on rack, drizzle with ¼ cup olive oil and season with ¼ tsp salt and couple grinds black pepper.
Roast tomatoes for 40 minutes until surface is lightly caramelized and tomatoes are softened
Remove from oven and allow to cool slightly
While tomatoes are cooking, beat together ricotta, ¼ tsp salt, minced garlic, and parsley in small bowl until thoroughly mixed. Set aside
To make pesto, drop garlic cloves through feed tube of running food processor or blender, mince until fine
Turn machine off, add basil leaves.
With machine running again, slowly pour remaining ¼ cup olive oil through food tube
Add pine nuts and Pecorino Ronamo pulse to combine, season to taste with salt
Heat oven to 350 degrees
Place 1 square of cooked pasta on heat proof plate, brush on enough pesto to thinly coat sheet
Spoon ¼ cup ricotta in low mound in center
Arrange about 3 slices of roasted tomatoes on top of ricotta
Brush 1 more pasta square with pesto, place on top of tomatoes
Repeat with 3 more plates
Place plates on cookie sheet and put in oven to heat through, about 8 minutes
Serve immediately
Serves 4
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