Handkerchief lasagna

Divide the pasta dough in half, shape into a rectangle and roll out, with generous flour, as thin as possible: thin enough to see a hand through. Small holes and creases do not matter.

Flip to check it is not sticking, rub a little flour on top and cut down the middle into two long strips.

Lower each strip slowly into boiling salted water so the surface seals and it does not stick; boil exactly one and a half minutes, poking it under with tongs.

Move the strips to a bowl of cold water to stop the cooking, then onto the work surface and cut in half to make four rectangles; a little water clinging keeps them from sticking.

Reserve about half a cup of cheese filling; dollop and spread the rest evenly over the four handkerchiefs.

Top with a light hand of tomato sauce, torn basil leaves and a little shredded mozzarella; fold each in half.

Spread sauce in the bottom of a baking dish and lay in the first handkerchief; top with a third of the reserved filling, a little sauce and a little mozzarella.

Repeat with the second and third handkerchiefs, offsetting them; place the fourth on top.

Sauce the whole top and cover with mozzarella (or leave it bare to show the layers and serve sauce on the side); dust with grated Parmigiano Reggiano and drizzle with olive oil.

Bake in the center of a 450 degree oven about 30 minutes, until piping hot and browned.

Rest at least 10 to 15 minutes; garnish with basil chiffonade, cut into quarters and serve.