Pasta Coperta with Grilled-Eggplant Ricotta, Sweet Corn, and Herb Butter

We usually have some type of fresh pasta on the menu. Nine times out of ten, it’s an incredibly involved shape that takes two people a couple of hours to produce for a busy night’s service. But this one is simple—just sheets of pasta cut into squares. That’s it. As delicious as they are boring looking. Somewhere between rich pappardelle and fresh lasagna, this dish is pretty remarkable considering how humble it is.