1 hour, 10 minutes, plus resting time for the pasta dough
3/4 cup flour, plus more for dusting
1 pound zucchini, about 3 medium
1/2 cup diced onion
3 tablespoons white wine
1 clove garlic, minced
1/4 teaspoon fresh thyme leaves
1 cup heavy cream
6 sprigs fresh thyme
Grated zest of 1/2 lemon
1/4 cup grated Parmigiano-Reggiano
3/4 cup whole-milk ricotta cheese
1/2 teaspoon minced garlic
1 tablespoon minced parsley
1. 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.
2. Roll the pasta dough
very thin on a pasta machine, 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.
3. Cook four or five 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.
4. Heat a stove top or grill pan
over medium-high heat. Trim the ends from the zucchini and slice lengthwise into strips about one-eighth-inch thick. In a large, shallow bowl, toss the zucchini with 3 tablespoons olive oil and one-fourth 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.
5. 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.
6. In a small saucepan,
simmer the cream over medium-low heat with thyme sprigs, lemon zest, one-half teaspoon salt and 1 tablespoon of the grated Parmigiano-Reggiano. Cook until the cream reduces slightly, about 10 minutes.
7. In a small bowl,
beat together the ricotta, one-fourth teaspoon salt, garlic and parsley until mixed. (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.)
8. Place the cooked pas
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 one 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.
9. Place the plates
on a cookie sheet and place in the oven to heat through, about 10 minutes. Serve immediately.