Homemade pasta with roasted vegetables and baked ricotta

Lena from Mein leckeres Leben (My Delicious Life) has come up with a new recipe:

And this is how it's done.

INGREDIENTS (for 4 servings)

Pasta

300 g non-slip flour
3 eggs
2-3 tbsp olive oil
1/2 tbsp salt
some turmeric

Baked Ricotta

250 g ricotta
1/2 grated organic lemon
a few fresh herbs, e.g. thyme, rosemary, oregano
salt, Pepper from the mill
1 tbsp honey
2-3 tbsp olive oil
a handful of hazelnuts

Vegetables and Sauce

1 zucchini
2 red peppers
1 red onion
4 cloves of garlic
300 g cherry tomatoes
2 tbsp tomato paste
1 pinch of sugar
Salt, pepper from the mill
1 organic lemon
1/2 bunch of fresh parsley
4-5 tbsp olive oil

METHOD

For the pasta dough – knead all the ingredients together (it should be a smooth, supple dough). Wrap the dough in cling film and let it rest for about 1 hour.
Halve the dough and roll it out thinly on a well-floured work surface – requires some strength and patience (if you have a pasta machine, process the dough into tagliatelle with the machine as usual).
Roll up the dough from the long side and cut off strips approx. 5 mm thick. Unroll the pasta nests and let them dry slightly on a floured plate.
For the roasted vegetables – cut the peppers into wedges and place them on a baking sheet with the tomatoes. Drizzle with olive oil and season with salt, pepper and a pinch of sugar. Slice two cloves of garlic and mix it. Roast in the oven at 180°C hot air for approx. 20 – 25 minutes.
For the baked ricotta, place the ricotta with the hazelnuts on a baking sheet or in an oven dish. Mix olive oil with lemon zest, chopped or plucked herbs, honey, salt and pepper and brush or drizzle over the ricotta.
Bake at 180°C for about 15-20 minutes until golden brown.
Cut the zucchini, onion and remaining garlic into small cubes and sauté in a pan with olive oil. Season with salt and pepper. Add the tomato paste, give it a quick stir and deglaze with a little (about a ladleful) of pasta cooking water. Stir in 3-4 tablespoons of olive oil and refine with a little lemon zest and fresh parsley.
Cook the pasta in salted water for 2-3 minutes al dente, using some of the cooking water for the sauce. Drain the pasta and add to the pan with the sauce. Toss gently and mix in. Break the roasted vegetables from the ricotta into pieces and top with the hazelnuts for serving.