Fresh Tomato Garden Sauce:

1. Heat a large cast iron frying pan with a drizzle of olive oil.
2. Add the sliced mushrooms and sauté until golden on one side then flip and let the mushrooms turn golden on the other side. Remove and set aside.
3. Add two tbs. of olive oil to the pan and the butter.
4. Sauté the garlic and onions; sauté until the garlic is fragrant.
5. Add the tomatoes, basil and seasonings and continue to simmer on a gentle heat while preparing the raviolis.
6. Add the wine and a tbs. or two of the salted ravioli water to the pan and continue on a gentle heat.

For Ravioli Dough:

1. Sift the flour onto a clean surface, making a well in the center.
2. Place the egg yolks in the well.
3. Add the salt and the egg yolks in the well.
4. Add three tbs. of the water and work this mixture into the flour forming a dough.
5. Knead the dough adding a tbs. of water at a time as needed until a smooth dough is formed.
6. Cover the dough and let it rest for about 15 minutes before rolling out.
7. Divide the dough in half and roll out one side on a lightly floured surface, as thinly as possible.
8. Prepare an egg wash for the edges of the circles.
9. Using a large round circle, such as a mayonnaise cover, cut out circles.
10. Using a small tsp. place, the ricotta mixture in the center.
11. Brush the edges with the egg wash and cover with a plain circle, ceiling the edges with a fork.
12. Place on a plate dusted with cornmeal.
13. Prepare a large pot of salted boiling water. When the raviolis rise to the top scoop out with a slotted spoon.

For Sweet Potato Ravioli Filling:

1. Combine all the ingredients for the filling in a large bowl and mix until they are incorporated.
2. Refrigerate until ready to use.