Zucchini and Goat Cheese Ravioli  Serves 4   1 1/4 cups all-
purpose flour  2 eggs   1 1/2 pounds shredded zucchini  Kosher
salt  2 teaspoons olive oil  3 garlic cloves, sliced  4 ounces
goat cheese  2 tablespoons chopped fresh mint  1/4 teaspoon
table salt  1/2 teaspoon black pepper   2 pounds Roma tomatoes,
halved and seeded  1 teaspoon olive oil  1/2 teaspoon kosher
salt  2 tablespoons unsalted butter  1 garlic clove, minced  1/4
teaspoon table salt  1 teaspoon white wine vinegar  Parmesan
cheese  1. For the dough: Mound the flour on your work surface,
forming a deep well in the center. Crack the eggs into the well;
break yolks with a fork, gradually whisking and working in the
flour to form a shaggy mass. Knead by hand until a smooth ball
forms, 5 minutes. Wrap dough in plastic; let rest at room
temperature for 1 to 4 hours.  2. Filling: Place zucchini in a
colander, sprinkle with 1/2 teaspoon kosher salt; let sit for 30
minutes. Transfer zucchini to a clean dish towel and wring to
remove all the liquid.