Spring Vegetable Ravioli with Lemon Cream Sauce

Place 6 cups flour in a large bowl. Create a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8 to 10 minutes, add remaining flour if necessary, to keep dough from sticking. Cover with plastic wrap and let rest for 30 minutes.

Meanwhile, prepare the filling. Heat the oil in a skillet set over medium-high heat. Saute the shallots and mushrooms; cook for 3 to 4 minutes, until soft. Add the garlic, carrots, zucchini and scallions and saute for several minutes or until the water released from the mushrooms has evaporated. Set aside.

In a medium bowl, combine the ricotta, egg, nutmeg, grated cheese, salt, and pepper.

Divide pasta dough into four portions; roll one portion to 1/16-inch thickness. Keep pasta covered with a clean kitchen towel until ready to use. Working quickly, place rounded teaspoonfuls of ricotta mixture 1 1/2-inches apart over half of pasta sheet. Top with a teaspoonful of the vegetable mixture. Brush beaten egg wash between the filling and on the sides of the pasta. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.

Bring a large pot of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1 to 2 minutes or until ravioli float to the surface. Remove with a slotted spoon and drain. Arrange ravioli on individual serving plates and garnish with fresh herbs and drizzle with lemon cream sauce.

For Lemon Cream Sauce:

Melt butter in a saucepan over medium heat, add garlic and lemon zest and cook until very fragrant. Add cream, salt, pepper, nutmeg, and chives. Cook to heat through. Add the Parmesan cheese and the lemon juice. Stir to incorporate. Adjust seasoning if necessary.