Handkerchief Lasagna

**Prepare the Pasta Dough (20 minutes + 2 hours resting):** On a clean work surface, mound the flour and create a well in the center. Crack the eggs into the well and, using a fork, gently whisk them together, gradually incorporating the flour from the edges. Once a shaggy dough forms, use a bench scraper to bring the remaining flour into the mixture. Knead the dough by hand for about 3 minutes until it forms a smooth ball. Cover and let rest for 10-15 minutes. Knead again for another 4 minutes until the dough is very smooth and elastic. Divide the dough in half. Wrap one piece tightly in plastic wrap and refrigerate for at least 2 hours or up to overnight. Freeze the remaining dough for future use.

**Make the Ricotta Filling (10 minutes):** In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg yolk, minced parsley, salt, black pepper, and cayenne pepper. Stir until well combined. Cover and refrigerate until ready to use.

**Preheat the Oven (5 minutes):** Preheat your oven to 450°F (230°C).

**Roll Out the Pasta (20 minutes):** Lightly flour your work surface. Shape the chilled pasta dough into a rectangle about 1 inch thick. Using a rolling pin, roll the dough out as thinly as possible into a large rectangle. The thinner the pasta, the more delicate the lasagna. Turn the dough occasionally while rolling, dusting with flour as needed to prevent sticking. Use a pizza cutter or knife to divide the rectangle lengthwise into two long strips.

**Cook the Pasta (5 minutes):** Bring a large pot of lightly salted water to a boil. Gently lower the pasta strips into the boiling water and cook for 1 minute 30 seconds. Remove the pasta and immediately transfer it to a bowl of ice water to stop the cooking process. Once cooled, transfer the pasta to a clean work surface and cut each strip in half widthwise, resulting in four pieces.

**Assemble the Handkerchiefs (20 minutes):** Set aside about 1/2 cup of the ricotta mixture. Dollop the remaining ricotta filling evenly over the four pasta pieces, spreading it out roughly. Spoon about 1/3 cup of marinara sauce onto each piece. Top each piece with torn basil leaves. Reserve 3/4 cup of the mozzarella cheese; scatter the rest evenly over the pasta. Fold each piece of pasta in half to form stuffed handkerchiefs.

**Layer the Lasagna (10 minutes):** Spread a thin layer of marinara sauce on the bottom of a baking dish. Place the first handkerchief in the dish. Spread over 1/3 of the reserved ricotta mixture, followed by a few spoons of sauce, and a small scatter of shredded mozzarella. Repeat layering with the remaining three handkerchiefs. Top with the remaining sauce, mozzarella, and a generous dusting of Parmesan cheese. Drizzle with olive oil.

**Bake (25-30 minutes):** Bake in the preheated oven until the top is lightly golden brown and the sauce is bubbling around the edges, about 25-30 minutes. Let the lasagna rest for 10-15 minutes before cutting into quarters and serving.