For the dough:

4 cups all-purpose flour, plus more for dusting
6 large eggs, beaten
Cornmeal, for dusting

For the filling:

3 leeks, halved and sliced
8 slices thick-cut bacon, roughly chopped
4 carrots, cut into 1-inch pieces
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
1 3/4 cups chopped fresh parsley
1/3 cup ricotta cheese
3 ounces gruyere cheese, finely grated
2 large egg yolks

For the sauce:

5 tablespoons unsalted butter
1 pound assorted wild mushrooms, sliced
Kosher salt
4 scallions, minced
1 clove garlic, minced
2 pints grape or cherry tomatoes, halved
4 fresh basil leaves, chopped
2 tablespoons chopped fresh parsley
Freshly ground pepper