Prepare the Bolognese meat sauce according to the recipe and add the cinnamon and cumin to the sauce while it simmers

In a saute pan or skillet, heat the oil over medium heat

Add the chopped leek and saute until very tender, about 10 minutes

Season to taste with salt and pepper

Remove from the heat and set aside

In a bowl, combine the yogurt, garlic, and 1/4 cup mint

Salt to taste and set aside

Make ravioli according to instructions for making filled pasta in the Making Pasta chapter

You can assemble ravioli as directed using the Popeil Ravioli Cutter for smaller shapes to make about 50 ravioli or by hand method to make larger shapes

After spooning on filling, be sure to brush the exposed bottom layer of dough with beaten egg before covering with the top layer of dough

Pinch the edges of the dough together to seal making sure to force out the air

Cook the ravioli until al dente

Do this in batches if necessary, then drain the pasta and toss with the melted butter

To serve, spoon a portion of the minted yogurt onto each plate

Top with ravioli and a dollop of the meat sauce over the top

Garnish with leek greens and mint leaves or oregano and serve immediately. VARIATION: Please note that you can substitute Won Ton or Chinese Egg Noodle pasta dough when making this recipe.