Lasagne Ligurian Style

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

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.

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.

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.

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.

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.

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.