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1
Make the dough: Put the flour in a food processor.
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2
With the motor running, pour in the beaten eggs and pulse until the dough gathers around the blades.
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3
Turn out the dough and pat into a rectangle.
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4
Wrap in plastic wrap and set aside 30 minutes at room temperature.
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5
Meanwhile, make the filling: Pulse the leeks, bacon and carrots in a food processor until finely chopped.
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6
Transfer to a skillet; add 1 cup water and cook over medium heat, stirring, until evaporated, about 7 minutes.
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7
Add the nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper.
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8
Increase the heat to medium high; cook until the vegetables start to brown, about 4 minutes.
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9
Transfer to a bowl, stir in the parsley and let cool.
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10
Mix in the ricotta, gruyere and egg yolks; cover and chill until ready to make the ravioli.
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11
Dust the dough with flour and cut into 6 pieces.
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12
Pat 1 piece of dough into a 4-by-2-inch rectangle (keep the rest covered with plastic wrap).
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13
Feed a wide side through a pasta machine at the thickest setting.
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14
Continue to feed the dough through the machine, reducing the thickness setting each time, until the pasta is about /16 inch thick.
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15
Lay the pasta sheet on cornmeal-dusted parchment paper and cover with a kitchen towel.
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16
Repeat with the remaining dough.
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17
Line a baking sheet with parchment and dust with cornmeal.
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18
Uncover 1 sheet of dough; lay out with a long side facing you (keep the remaining sheets covered).
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19
Place small mounds of filling, about 2 inches apart, in a line along the bottom edge.
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20
Brush the top half of the sheet with water and fold the dough over to cover the filling; press around each mound to seal.
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21
Cut into squares with a pizza wheel or chef's knife; transfer to the baking sheet.
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22
Repeat with the remaining dough and filling.
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23
If not using immediately, wrap the baking sheet in plastic and freeze for up to 3 days.
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24
Make the sauce: Melt 3 tablespoons butter in a large skillet over medium-high heat.
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25
Add the mushrooms, season with salt and cook, stirring, until tender, about 4 minutes.
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26
Add the scallions and garlic; cook, stirring, 1 more minute.
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27
Add the tomatoes and cook 4 more minutes.
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28
Remove from the heat and stir in the basil and parsley.
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29
Cook the ravioli: Bring 3 inches of salted water to a boil in a large pot.
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30
Add the ravioli in batches and cook until tender, 8 to 10 minutes.
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31
Remove with a slotted spoon and transfer to a baking sheet (reserve the cooking water).
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32
Cover the ravioli loosely with foil to keep warm.
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33
Add 1 1/2 cups of the ravioli cooking water to the sauce, bring to a simmer and cook until slightly thickened, 2 to 3 minutes.
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34
Swirl in the remaining 2 tablespoons butter and season with salt and pepper.
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35
Divide the ravioli among plates; top with the sauce.
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36
Photograph by Con Poulos
