In a large bowl, mix the flour and salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Filling

In a skillet, melt the butter over medium heat. Add the leeks and sauté until soft. Stir in the chopped Jamon Ibérico, season with salt and pepper, and cook for another 2 minutes. Remove from heat and let cool.

Roll out the Dough

Divide the dough into four pieces. Roll each piece out into thin sheets using a pasta machine or a rolling pin. Cut into squares or circles.

Fill the Ravioli

Place a teaspoon of the filling in the center of each square/circle. Moisten the edges with water and fold over to seal. Press firmly to remove air and ensure they are sealed.

Making the Sauce

Prepare the Porcini Mushroom Sauce

Soak the dried porcini mushrooms in hot water for 20 minutes. Drain and chop. In a saucepan, heat the olive oil over medium heat. Add the garlic and sauté until fragrant. Add the chopped mushrooms and vegetable broth. Simmer for 10 minutes. Stir in the cream, season with salt and pepper, and cook for an additional 5 minutes.

Cooking and Serving

Cook the Ravioli

Bring a large pot of salted water to a boil. Cook the ravioli for about 4-5 minutes until they float to the top. Remove with a slotted spoon.

Serve

Plate the ravioli and drizzle porcini mushroom sauce over them. Garnish with grated Manchego cheese and chopped parsley.