Spoja Lorda

Method

1. Make the pasta: create a well with the flour, crack the eggs in the center, beat with a fork gradually incorporating the flour, then knead by hand until smooth. Wrap in plastic and let rest for 30 minutes at room temperature.
2. Make the filling: in a bowl combine ricotta, squacquerone, parmesan, a little beaten egg, nutmeg, and a pinch of salt. Mix well until compact and firm. Refrigerate for at least 2 hours (preferably overnight).
3. Roll out the pasta: after resting, dust the work surface with semolina flour. Roll the dough with a rolling pin into a thin circle, turning and dusting with semolina to prevent sticking.
4. Fold the dough: fold the sheet in half, pressing out any air. Gently roll over with the rolling pin to seal.
5. Cut the spoja lorda: using a fluted pastry wheel, cut the folded sheet into regular squares. Set aside.
6. Prepare the sauce: in a pan, melt a little butter and oil. Sauté chopped onion until golden. Add diced zucchini, season with salt, and cook until tender but still firm.
7. Add saffron dissolved in a little warm water to the zucchini. Keep warm.
8. Bring a pot of salted water to a boil. Cook the spoja lorda for 3-4 minutes (or until they float). Before cooking, let the pasta dry for 30 minutes to 1 hour on a floured tray.
9. Drain the pasta and transfer to the pan with the zucchini. Add zucchini flowers and a grind of black pepper. Toss briefly.
10. Plate and top with crispy prosciutto crudo (crisped separately in a pan).