First prepare the filling. Finely slice the vegetables. Heat some oil in a pan, throw in the vegetables and cook for about an hour. Purée the vegetables and ricotta. Mix together well and then, after placing in the liquidizer, add the eggs, Parmesan cheese, grated nutmeg and basil. Heap the flour on the work-table in the shape of a pyramid, making a hole in the centre. Pour in the eggs, oil, and salt and knead together until the pasta is nice and stretchy. Leave to rest in a well aired place for a quarter of an hour. Next roll out the pastry as thinly as possible with a rolling pin and cut into 5-6 cm. squares. Place a spoonful of the filling in the centre of each pastry square and cover with another. Carefully seal the stuffed pastry by pressing hard with your fingers and cut the edges with a pastry cutter. Meanwhile prepare a sauce with puréed basil, cream, salt and pepper in a pan, while the pasta water is heating in a saucepan. When it comes to the boil add the stuffed pastry squares and cook for 5 minutes. Drain. Add to the sauce that should be boiling over the heat. Stir gently so that they absorb the sauce and serve nice and hot.