Ravioli with zucchini & leeks

According to three very close associates of mine, these here are the best ravioli that I have ever made.

Don't ask me. I've made thousands of the things, and I'm not about to pick a favorite.

Had I known this batch was gonna be such a big hit I'd have documented the recipe more precisely; at the very least, taken a few more pictures.

What are you gonna do? The recipe below is pretty close, I promise.

The ravioli filling is a combination of two fresh cheeses: ricotta and goat cheese. The fresh pasta dough you're probably all set with, but if not, here's a step-by-step look at how I usually make pasta dough.

The sauce is a mixture of sauteed zucchini and leeks. The ravioli are boiled and then added to the pan and mixed with the sauce.

A light dusting of grated Parmigiano-Reggiano cheese and you've got yourself a killer plate of ravioli.

Or so my associates say.

Two-cheese ravioli w/ zucchini & leeks
Recipe

For the ravioli filling
1 lb. fresh ricotta
1/2 lb. fresh goat cheese
3 Tbsp. grated Parmigiano-Reggiano cheese
1 large egg
1 tsp. lemon zest
slight pinch of nutmeg
good pinch of salt
Mix all the ingredients together. Chill before forming the ravioli.

For the sauce
1 large zucchini, sliced and with the seeds removed
1 leek, sliced
3 Tbsp. olive oil
3/4 stick butter

1 1/4 cup homemade chicken stock

salt and pepper to taste

In a good sized saute pan (large enough to hold the ravioli) heat the olive oil and then saute the zucchini and leeks until softened.
Add the butter and saute until vegetables are slightly golden, then add the chicken stock and cook for around 10 minutes longer. Salt and pepper to taste.
Add the cooked ravioli to the pan, turn the heat up to high, and gently incorporate before serving.