Instructions: The ravioli can be filled a few hours ahead of serving time, placed well apart on lightly floured baking sheets, covered and refrigerated.

The dough recipe makes about 2 1/2 pounds pasta, plenty for about 40 2 inch squares; exact yields vary. Any surplus dough can be wrapped and frozen up to two or three months, or rolled out, cut into any desired pasta shape, cooked and served within a day or two with a sauce or in soup.

To make dough: Put flour and salt in work bowl of processor fitted with steel blade. With the machine running, add eggs in a slow, steady stream. Process until mixture begins to come together but has not formed a ball. Stop machine; press a bit of dough between thumb and first finger. If it holds together, remove dough from bowl and knead by hand to form a smooth ball. If it doesnt, process another 5 seconds before hand-kneading. Cover with plastic wrap; let rest 20 minutes.

To make filling: Heat oil and butter in a skillet over moderate heat. When butter foams, add leek and garlic. Saute gently until leek is very soft, about 15 minutes. Add escarole and oregano and saute 2 minutes. Add Marsala, turn heat up to high and cook until Marsala is almost completely evaporated. Reduce heat to medium and add half-and-half. Stir to combine; simmer until mixture thickens, about 3 minutes.

Remove from heat; cool slightly. Stir in cheeses; season to taste with salt, pepper and nutmeg. Set aside.

To make ravioli: To roll dough, lightly flour work surface. Work with half of the dough at a time, keeping remainder covered. Starting from center and moving to edges, use a rolling pin to roll out dough into a narrow rectangle, using as few strokes as possible. Finish rolling with rolling pin or pasta machine, rolling dough into 2 sheets of pasta, each about 14 inches by 9 inches and no more than 1/8 inch to 1 16 inch thick.

On a sheet of pasta, place mounds (about 3/4 teaspoon each) of filling about 2 inches apart at regular intervals. Brush dough lightly with cold water between mounds. Place second sheet of pasta over the first; press sheets together between mounds. Cut ravioli into squares with pizza cutter, pastry wheel or knife; crimp edges with a fork. Repeat with remaining filling and dough, reserving any leftover dough for another purpose.

Bring large pot of salted water to a boil. Add ravioli to boiling water a few at a time; do not crowd the pot. Ravioli will sink, then float. After they begin to float, cook 2 1/2 minutes. Remove 1 and taste for doneness. When done, remove cooked ravioli to platter with a slotted spoon; keep warm in a low oven. Add remaining ravioli to boiling water in batches until all are cooked.

To serve, drizzle ravioli lightly with warm tomato sauce. Garnish with basil or parsley and parmesan before serving.

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