Directions

Make the pasta:

1. Place ricotta, Parmigiano-Reggiano and egg in a food processor and process until smooth. Remove mixture and place in a large bowl.
2. Add flour and mix just until blended. Do not overmix or the malfatti will be tough.
3. Break off pieces of the mixture and roll into a rope about 3/4- to 1-inch thick. Cut the rope into smaller pieces and place on a parchment-lined baking sheet while preparing all the dough.
4. Bring a large pot of salted water to a boil. Add malfatti. When they come to the surface continue cooking 2-3 minutes. Drain, reserving some of the pasta water.

Instructions for sauce:

1. Preheat oven to 450 F convection.
2. Place tomatoes in a large bowl.
3. Add zucchini, chicken and garlic to the bowl with the tomatoes. 
4. Toss with a drizzle of olive oil, a pinch of salt and a pinch of coarse ground black pepper. The vegetables and chicken should be lightly coated in olive oil. 
5. Place on parchment-lined baking sheet and roast until nicely browned, about 20-30 minutes.
6. Once roasted, place in a large bowl and toss to blend the flavors. The tomatoes should be soft enough to break up and provide a sauce-like consistency. Add pasta cooking water as needed to make a sauce-like consistency.
7. Serve on top of the malfatti and garnish with freshly grated Parmigiano-Reggiano or Grana Padano cheese and freshly torn basil.