Make fresh pasta dough by pulsing the flour and 4 teaspoons olive oil in a food processor. Add the egg and pulse until the dough forms a ball that rides around on the top of the blade. Remove the dough from the food processor and knead until smooth and shiny; this should take only about a minute. Wrap in plastic wrap and refrigerate at least 1 hour.

Roll the pasta dough out very thin, about a 6 setting on most machines, flouring as necessary. The sheets should be at least 4 inches wide. Cut the pasta sheets into squares, dust lightly with flour and set aside until ready to use.

Cook 4 or 5 pasta sheets at a time in plenty of rapidly boiling salted water. The pasta will be done when sheets float to the surface, 1 to 2 minutes. Remove from the boiling water and drain on a tea towel if using immediately or transfer to a large bowl of water to store. Repeat, using all of the pasta.

Heat the oven to 375 degrees. Place the tomato slices on a rack, drizzle with 1/4 cup olive oil, and season with 1/4 teaspoon salt and a couple grinds of black pepper. Roast the tomatoes for 40 minutes, until the surface is lightly caramelized and the tomatoes are softened. Remove from the oven and allow to cool slightly.

While the tomatoes are cooking, beat together the ricotta, 1/4 teaspoon salt, minced garlic and parsley in a small bowl until thoroughly mixed. Set aside.

To make the pesto, drop the garlic cloves through the feed tube of a running food processor or blender and mince until fine. Turn the machine off and add the basil leaves. With the machine running again, slowly pour the remaining 1/4 cup olive oil through the food tube. Add the pine nuts and pecorino Romano and pulse to combine, and season to taste with salt.

Make-ahead instructions: The dish can be prepared to this point several hours in advance. The tomatoes and the pesto can be held at room temperature or refrigerated; the ricotta should be refrigerated; and the cooked pasta sheets should be stored in a large bowl of water. Bring the pesto and ricotta to room temperature, warm the tomatoes in a skillet over low heat and drain the pasta sheets and pat dry on a tea towel before using.

Heat the oven to 350 degrees. Place one square of the cooked pasta on a heat-proof plate and brush on enough of the pesto to thinly coat the sheet. Spoon 1/4 cup of ricotta in a low mound in the center. Arrange about three slices of roasted tomatoes on top of the ricotta. Brush one more pasta square with the pesto, and place this on top of the tomatoes. Repeat with three more plates.

Place the plates on a cookie sheet and place in the oven to heat through, about 8 minutes. Serve immediately.

Makes 4 servings.

FREE-FORM ZUCCHINI LASAGNA WITH LEMON-THYME CREAM

Make fresh pasta dough by pulsing the flour and 4 teaspoons olive oil in a food processor. Add the egg and pulse until the dough forms a ball that rides around on the top of the blade. Remove the dough from the food processor and knead until smooth and shiny; this should take only about a minute. Wrap in plastic wrap and refrigerate at least 1 hour.

Roll the pasta dough very thin on a pasta machine, about a 6 setting on most machines, dusting with flour as necessary. The sheets should be at least 4 inches wide. Cut the pasta sheets into squares, dust lightly with flour and set aside until ready to use.

Cook 4 or 5 pasta sheets at a time in plenty of rapidly boiling salted water. The pasta will be done when the sheets float to the surface, 1 to 2 minutes. Remove from the boiling water and drain on a tea towel if using immediately, or transfer to a large bowl of water to store. Repeat using all of the pasta.

Heat a stove top or grill pan over medium-high heat. Trim the ends from the zucchini and slice lengthwise into strips about 1/8-inch thick. In a large, shallow bowl, toss the zucchini with 3 tablespoons olive oil and 1/4 teaspoon salt. Place the zucchini strips on the grill and grill for about 2 minutes on each side, until the zucchini is softened and has defined grill marks. Set aside.

Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the onions and cook until softened, about 5 minutes. Add the white wine, garlic and thyme leaves and cook until aromatic, about 2 minutes. Add the zucchini strips and toss. Season to taste, then remove from heat and set aside.

In a small saucepan, simmer the cream over medium-low heat with thyme sprigs, lemon zest, 1/2 teaspoon salt and 1 tablespoon of the grated Parmigiano-Reggiano. Cook until the cream reduces slightly, about 10 minutes.

In a small bowl, beat together the ricotta, 1/4 teaspoon salt, garlic and parsley until mixed.

Make-ahead instructions: The dish can be prepared to this point at least 1 hour ahead of time. The zucchini and cream sauce can be held at room temperature. Cooked pasta sheets should be stored in a large bowl of water and drained and patted dry before using.

Place the cooked pasta in a large mixing bowl and pour the cream sauce through a fine strainer over the pasta. Mix gently to lightly coat the pasta squares. Place 1 pasta square on an oven-proof plate and spoon about 3 tablespoons of ricotta in the center. Arrange a few strips of zucchini on top. Place another pasta square on top of that. Sprinkle with some of the remaining grated Parmigiano-Reggiano, and scatter more zucchini over the top. Repeat with three more plates.

Place the plates on a cookie sheet and place in the oven to heat through, about 10 minutes. Serve immediately.

Total time: 1 hour, 10 minutes, plus resting time for the pasta dough.

Makes 4 servings.

FREE-FORM BUTTERNUT SQUASH LASAGNA

Make fresh pasta dough by pulsing the flour and olive oil in a food processor. Add the egg and pulse until the dough forms a ball that rides around on the top of the blade. Remove the dough from the food processor and knead until smooth and shiny; this should take only a minute or so. Wrap in plastic wrap and refrigerate at least 1 hour.

Roll the pasta dough very thin, about a 6 setting on most machines, adding flour as necessary. The sheets should be at least 4 inches wide. Cut the sheets into squares, dust lightly with flour and set aside until ready to use.

Heat 3 tablespoons butter in a skillet over medium-high heat. When the butter has foamed and subsided, add the cubed squash, 1 teaspoon chopped rosemary, 1/2 teaspoon minced shallots and salt to taste. Cook, tossing occasionally, until the squash has lightly browned, about 5 minutes. Reduce the heat to medium, cover and cook until the squash is tender, about 5 more minutes. Using a slotted spoon, gently remove the squash from the pan to a medium bowl. Add the wine to the pan and cook over medium-high heat, scraping the browned bits from the pan and reducing the wine to a glaze, about 5 minutes. Add the squash back to the pan, and toss to coat with the glaze. Season generously with freshly ground black pepper and a light grating of fresh nutmeg. Set aside.

In a small bowl, beat together the ricotta, 1/4 teaspoon salt and 1/2 teaspoon minced shallots and freshly ground black pepper and a light grating of fresh nutmeg.

Cook 4 or 5 pasta sheets at a time in plenty of rapidly boiling salted water. The pasta will be done when the sheets float to the surface, 1 to 2 minutes. Remove from the boiling water and drain on a tea towel if using immediately or transfer to a large bowl of water to store. Repeat, using all of the pasta.

Make ahead instructions: The dish can be prepared to this point several hours in advance. The squash can be held at room temperature or refrigerated; the ricotta should be refrigerated; the cooked pasta sheets should be stored in a large bowl of water. Bring the ricotta to room temperature, warm the squash in a skillet over low heat, and drain the pasta sheets and pat them dry on a tea towel before using.

Heat the oven to 350 degrees. Melt 1/2 cup butter in a skillet over medium heat with 1 teaspoon minced shallots and 1/2 teaspoon minced rosemary. When the butter is melted and fragrant, set it aside.

Place 1 pasta square on a heat-proof plate and brush with the melted butter. Spoon 1/4 cup of ricotta in a low mound in the center. Arrange a loose mound of about 1/3 cup of cooked squash on top. Dust generously with grated Parmigiano-Reggiano. Place another pasta square on top of that and brush again with the melted butter. Scatter more squash cubes on top, and dust with another generous grating of Parmigiano-Reggiano. Repeat with three more plates.

Arrange the plates on a cookie sheet and place in the oven to heat through, about 8 to 10 minutes. Serve immediately.

Serves 4.