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1
Make your favorite fresh pasta recipe. While dough is resting in the refrigerator, make the filling.
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2
In a skillet, heat butter. Add chopped leeks and sautee for several minutes, until soft. Season to taste with salt and pepper.
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3
In a mixing bowl, combine leeks, ricotta, egg, basil, and thyme. Grate nutmeg into mixture.
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4
If using fresh pasta, roll out by hand or with a pasta maker into 3-4 inch thick ribbons. On a pasta ribbon laid out on a cutting board or cookie sheet, place dollops of filing one and a half inches apart. The dollops should be somewhere between a teaspoon and a tablespoon. Lay another pasta ribbon over the first and press down around the fillings to expel trapped air. Using a ravioli press or a knife, cut into square or round raviolis.
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5
Boil salted water. Cook ravioli for 5 minutes. Drain and dress with crushed garlic, a good quality olive oil, grated parmesan, and a few drops of truffle oil.
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6
In a saucepan or deep skillet, heat olive oil. Add onions, garlic, and lamb. Brown lamb on all sides.
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7
Add crushed tomatoes, herbs, and seasoning. Simmer until lamb is soft, about an hour.
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8
Stir in cream.
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9
Spoon sauce over cooked ravioli and garnish with grated parmesan.
