For the fresh pasta:
Arrange the durum wheat semolina flour in a fountain shape upon a wooden pastry board, fashioning a wide well at its heart. Crack the eggs into the center and add a pinch of fine salt. Begin to whisk the eggs with a fork, gradually drawing the flour from the inner borders to prevent the eggs from escaping. Once the dough begins to coalesce, knead it vigorously by hand for at least ten minutes, coaxing it into a smooth, supple, and elastic sphere; should it prove too unyielding, soothe it with a mere droplet of tepid water. Wrap the dough in cling film and allow it to rest at room temperature for some thirty minutes, letting the gluten find its repose.
This interval elapsed, take small portions of the dough and roll them beneath your palms into slender cords (biscette) about half a centimeter thick. Cut these cords into segments of some 4 to 5 centimeters in length. To fashion the small ring, loop each piece of pasta around your index finger and press the two ends firmly together to seal them. Ensure the ring remains open in the center and the seam is secure. Arrange the anellini upon a floured tray, spaced apart, and let them dry gently while you prepare the sauce.

For the condiment:
Prepare the vegetables by washing them meticulously under running water. Dice the aubergine into small cubes, and place them in a colander sprinkled with salt for about twenty minutes to purge them of their bitter waters; then rinse and dry them thoroughly. Dice the red bell pepper and courgettes to the same dimensions, maintaining a harmony of size for uniform cooking. Shell the fresh peas. Take the fresh tomatoes, score a cross at their base, and blanch them for a few seconds in boiling water to easily shed their skins; then chop them, discarding the excess seeds.
In a wide, deep pan, warm a generous swirl of extra virgin olive oil and gently sauté the finely chopped onion until it turns translucent and golden. Introduce the vegetables in order of their firmness: first the peppers and peas, followed five minutes later by the aubergine, and lastly the courgettes. Sauté the ensemble over a lively flame for a few minutes to seal their essences. Add the chopped tomatoes, season with salt, and cover. Lower the flame and cook for about twenty minutes, adding a ladle of hot water should the sauce reduce excessively. The vegetables must emerge tender and richly seasoned, yet retain their form.

To complete the dish:
Bring a generous pot of salted water to a rolling boil. Plunge the anellini into the water and cook for 4 to 5 minutes; taste them to ensure they remain delightfully resilient to the bite. Meanwhile, in a large bowl, whisk the sheep's milk Ricotta with a ladle of the pasta's cooking water until it transforms into a velvety cream.
Drain the anellini al dente and toss them directly into the pan with the warm vegetable condiment. Fold everything together off the heat for a minute, integrating half of the Ricotta cream and the grated Pecorino Abruzzese to bind the components in harmony. Plate immediately, crowning each portion with a final spoonful of fresh ricotta and a drizzle of raw extra virgin olive oil to elevate the aromas.