Food Network: Lasagne Ligurian Style

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Lasagne Ligurian Style
Recipe courtesy Tyler Florence

Ingredients
1 recipe Pasta Dough for Ravioli, recipe follows
1 pound new potatoes, scrubbed
1 tablespoon kosher salt
1 bay leaf

Garden Puree:
1 pound sugar snap peas, trimmed
1 pound English peas, shelled, or 1 cup frozen petite peas
1 pound asparagus, tips only (about 2 1/2 inches)
1 pound haricots verts or tender green beans, trimmed
3 scallions, green parts only, roughly chopped

2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup ricotta cheese

Flour, for dusting
Extra-virgin olive oil
Basil leaves
Freshly grated Parmesan

Instructions
Make the Pasta Dough for Ravioli and set aside to
rest.

Cook the potatoes: Put the potatoes into a pot, cover them with water, add salt,
and bay leaf. Bring to a boil and cook the potatoes until tender, about 15 to 20
minutes. Drain them and set aside until cool enough to handle; remove the bay
leaf.

Make the garden puree: Bring a large pot of salted water to a boil. Add the snap
peas, peas, asparagus tips, and green beans and cook until bright green and crisp
tender, about 3 minutes. (If you're using frozen peas, you can throw them in
during the last minute to thaw.) Drain, transfer to a bowl of salted ice water to
stop the cooking, and drain again. 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. Fold in the ricotta and set aside.

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. Dust the counter and dough with a
little flour. Press the dough into a rectangle and roll it through a pasta machine
set at the widest setting 2 or 3 times. Guide the dough with your hand as it
emerges from the rollers to prevent it from puncturing or stretching. Dust the
sheets with extra flour whenever the dough gets sticky. Reduce the setting and
crank the dough through again 2 or 3 times. Continue reducing the setting and
rolling until the machine is at its narrowest setting; the dough should be about
1/8-inch thick. Roll out the other half. Cut the pasta sheets into 3-foot long
lengths.

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. 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. Fold the pasta
sheet over to cover the filling letting the remaining length hang over the other
side of the pan. Continue to layer on more puree, vegetables and pasta until you
have 4 layers. Top with puree, vegetables, and basil leaves, then grate on some
Parmesan and drizzle over some olive oil. Bake for about 20 to 25 minutes and
serve immediately.

Pasta Dough for Ravioli:
5 cups all-purpose flour, plus more for dusting
1 teaspoon salt
6 large eggs
2 tablespoons extra-virgin olive oil

To make the pasta dough: In an electric mixer fitted
with a dough hook, combine the flour and salt. Add the eggs, 1 at a time, and
continue to mix. Pour in 1 tablespoon olive oil and continue to mix until a smooth
dough is formed. If the dough is too dry drizzle in a bit of water, if it is too
wet sprinkle in some more flour. Dust some flour on a work surface, knead and fold
the dough until it is elastic and smooth, this should take about 10 minutes. 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.

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. Add the eggs and 1 tablespoon
olive oil to the well and lightly beat with a fork. Gradually draw in the flour
from the inside wall and mix it with the beaten eggs. Use 1 hand for mixing and
the other to protect the outer wall. Continue to incorporate all the flour until
it forms a smooth dough. Dust some flour on the work surface; knead and fold the
dough until it is elastic and smooth, this should take about 10 minutes. 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.

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. Dust the counter and dough with a
little flour. Press the dough into a rectangle and roll it through a pasta machine
set at the widest setting 2 or 3 times. Guide the dough with your hand as it
emerges from the rollers to prevent it from puncturing or stretching. Dust the

sheets with extra flour whenever the dough gets sticky. Reduce the setting and
crank the dough through again 2 or 3 times. 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. Roll out the other half.