These ravioli are equally good with the lamb-tomato sauce I have provided a recipe for and with a good olive oil and crushed garlic. In the olive oil and garlic version, the flavor of the leeks is the primary taste. In the lamb-tomato sauce version, the leek compliments the lamb sauce. —clintonhillbilly
Make your favorite fresh pasta recipe. While dough is resting in the refrigerator, make the filling.
In a skillet, heat butter. Add chopped leeks and sautee for several minutes, until soft. Season to taste with salt and pepper.
In a mixing bowl, combine leeks, ricotta, egg, basil, and thyme. Grate nutmeg into mixture.
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.
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.
In a saucepan or deep skillet, heat olive oil. Add onions, garlic, and lamb. Brown lamb on all sides.
Add crushed tomatoes, herbs, and seasoning. Simmer until lamb is soft, about an hour.
Stir in cream.
Spoon sauce over cooked ravioli and garnish with grated parmesan.