Create a well or mound in the center of the flour. This is where you'll mix your wet ingredients.

Using a fork or your fingers, gradually whisk the eggs while incorporating small amounts of flour from the edges of the well. Continue mixing until the dough starts to come together and becomes too thick to mix with a fork.

Once the dough begins to take shape, use your hands to knead it into a smooth, elastic ball. This process usually takes about 5-10 minutes. If the dough feels too sticky, you can add a sprinkle of flour. If it's too dry, you can add a few drops of water.

Once the dough is smooth and elastic, wrap it in plastic wrap and let it rest for at least 30 minutes at room temperature. This allows the gluten to relax and makes the dough easier to roll out.

In a mixing bowl, combine the ricotta cheese, zest of one lemon, chopped thyme, and chopped rosemary. Mix well to ensure all ingredients are evenly distributed throughout the ricotta.

Season the mixture with salt and pepper to taste. Start with a small amount and adjust according to your preference.

Once the filling is well combined and seasoned, cover the bowl and refrigerate it for at least 30 minutes to allow the flavors to meld together.

After resting, the pasta dough is ready to be rolled out. You can use a rolling pin to roll it out by hand or a pasta machine for a thinner, more consistent result.

Dust your work surface with flour to prevent the dough from sticking. Divide the dough into smaller portions for easier handling.

Take one portion of the dough and roll it out into a thin sheet. Make sure the dough is rolled out evenly and is slightly larger than the size of your ravioli maker.

Lay the rolled-out pasta dough over the ravioli maker. Gently press the dough into the mold to create indentations for the filling.

Spoon small dollops of the ricotta filling into each indentation, making sure not to overfill.

Once all the indentations are filled, place another sheet of rolled-out pasta dough over the top of the filling. Before placing another sheet of rolled-out pasta dough over the top of the filling, lightly moisten the bottom layer of dough with water using a pastry brush or your fingertips. This will help the top sheet of dough adhere to the bottom layer and seal the ravioli effectively.

Using a rolling pin, roll firmly over the top layer of dough to seal the ravioli and remove any excess air trapped inside.

Invert the ravioli maker and remove the ravioli.

Transfer the filled ravioli to a floured surface or a baking sheet, making sure they are not touching to prevent sticking.

Repeat the process with the remaining dough and filling until all the ravioli are made.

At this point you can stop and freeze ravioli for the future use.

Start by preparing the leek. Slice it in the middle and rinse it thoroughly under cold water to remove any dirt or grit. Then, pat it with a clean kitchen towel. Trim off the root end and the tough dark green top, leaving only the white and light green parts. Finely chop the leek

In a large saucepan, melt the butter over medium heat. Add the chopped leek to the saucepan and sauté until it is soft and translucent, about 5-7 minutes. Stir frequently to prevent sticking to the pan.

Gradually pour the milk into the saucepan, stirring constantly to incorporate it into the roux and prevent lumps from forming. Continue cooking and stirring until the mixture thickens and comes to a gentle simmer.

Reduce the heat to low and let the soubise simmer gently for 10-15 minutes, stirring occasionally, to allow the flavors to meld together and the sauce to thicken further. If the sauce becomes too thick, you can add a little more milk to adjust the consistency.

Once soubise is finished, season it with salt to taste.

Finely mince the garlic cloves. You can use a garlic press or a sharp knife to achieve a fine texture.

Wash and dry the parsley thoroughly. Remove the leaves from the stems and discard any tough stems. Finely chop the parsley leaves until you have about 2 tablespoons.

In a small bowl, combine the lemon zest, minced garlic, and chopped parsley. Stir well to evenly distribute the ingredients and ensure they are thoroughly mixed.

Once the gremolata is mixed, taste it and adjust the proportions if necessary. You can add more lemon zest for extra citrus flavor, more garlic for a stronger kick, or more parsley for a milder taste.

Store gremolata in an airtight container in the refrigerator for up to 3 days. However, gremolata is best when made fresh, so try to use it soon after preparing for the best flavor

Cook the ravioli in a pot of boiling salted water for 3-5 minutes or until they float to the surface and are cooked through.

Once cooked, spread a generous layer of the leek soubise sauce on the bottom of each serving plate. Place desired amount of ricotta ravioli on top and drizzle more soubise sauce over the pasta.

Next, sprinkle gremolata all over the plated dish to add a burst of freshness and flavor.

Next step is optional but highly recommended for an extra indulgence. Drizzle a bit of honey over the plated dish, add grated Parmesan cheese, and generously sprinkle sunflower seeds on top of the ricotta ravioli and soubise.