1 1/2 pounds fresh goat's milk ricotta
2 large eggs
1 cup unbleached all-purpose flour, or as needed
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
Garden Zucchini Tomato Sauce, recipe follows
Crisp Prosciutto, recipe follows
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
2 medium zucchini, thinly sliced
One 28-ounce can peeled whole tomatoes, finely chopped
1/4 cup fresh basil leaves, finely chopped
Olive oil, for brushing
6 slices thinly sliced prosciutto
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