Untested - Basil and Cheese Ravioli

http://www.redmonkeyfoods.com/Basil-and-Cheese-Ravioli-Recipe-s/2216.htm

1/2 cup walnut pieces, chopped coarsely
Filling
1 egg
1 cup + more to garnish of fresh grated Parmesan cheese
1 1/2 cups shredded provolone fine grated mozzarella (gruyere?)
1 tbs dry Basil (??fresh??)
ground pepper (to taste)
2 pinches nutmeg
1/4 cup 1-3 tsps of milk (add gradually and just enough to moisten and make the mix easier to combine)
Pasta dough
2 cups flour (or try 3 oz flour per egg)
3 eggs
pinch salt
Sauce
2 tbs unsalted butter
1 cup heavy cream
Red Monkey sea salt

1. On a board or the counter, make a mound of flour, sprinkle on the salt, create a bowl in the centre of the flour mound, crack in the eggs and start combining with your fingers. You should end up with a very dry dough, almost cracking. Cover and allow to rest for 1 hour. 
2. Preheat the oven to 325F. Spread the walnuts evenly on a baking sheet; bake until they begin to change color and are fragrant, about 10 minutes; do not allow them to brown too much. Remove them from the oven and allow them to cool off.
3. In a small bowl, thoroughly beat the egg. Add the Parmesan cheese, the mozzarella provolone cheese, basil, pepper, and nutmeg. Mix until well blended. 
4. Gradually add the milk. (TIP - the mixture should be pretty dry; if it's too wet that'll transfer to the pasta when you're making the ravioli and you'll have a tough time. To dry the mixture, line a colander with cheese cloth, dump in the mixture and weight it down with a few plates to help press out the excess liquid.)
5. After the hour of rest, knead the dough for about 10 minutes before running it through the pasta machine.
6. Divide the dough into two balls and roll as thin as you can (1/8" or thinner) or run through the pasta machine up to the thinnest setting. If the dough is sticky when you're rolling it, there isn't enough flour, so sprinkle some on, fold, and run it through again until it becomes a nice smooth sheet.
7. To stuff the ravioli, lay out one sheet. Evenly space out small lumps of the filling allowing plenty of room of virgin dough to make a good seal. Brush around the filling with water.
8. Lay the second sheet on top, smoothing out and pressing gently to make the two sheets touch around the stuffing and seal with the help of the dampened bottom sheet (this last bit can also be done after cutting the shapes).
9. Cut out the ravioli in circles or squares with a knife or pasta cutter. Press out any remaining air bubbles and be OCD about pressing the edges a lot.
10. While bringing a large pot of salted water to a simmer, prepare the sauce.
11. Melt the butter in a large frying pan over medium heat. Add the cream and stir constantly until slightly thickened. Season to taste with salt and ground pepper. Set aside and cover to keep warm.
12. Reduce the heat under the boiling water and let it slow to a gentle simmer. Carefully drop in the ravioli and cook until they rise to the surface and puff up (3-4 minutes). 
13. With a slotted spoon remove the ravioli and put directly in the sauce. 
14. Cook together on medium heat, until the sauce is thickened. Without stirring, spoon the sauce over the ravioli while it's cooking, making sure to cover them well. 
15. Sprinkle with the toasted walnuts to serve and dust with more fresh parmesan.