Filling

Mash sweet potatoes and combine with seasonings. Refrigerate until dough is ready.

Pasta Dough

If using a mixer, combine all ingredients in mixer using dough hook. (If not using mixer, sift flour and salt together in large mixing bowl.
Make a well in the center of flour and add eggs 1 at a time. Gradually mix with flour.
Add enough water to make a stiff dough. Knead 8 to 10 minutes until dough is smooth and elastic.) Chill dough for at least 1 hour.
Using either a pasta maker or rolling pin, flatten dough until 1/8-inch thick. Cut dough into desired shapes, circles, triangles, squares, etc., making sure to have equal numbers (for a top and bottom).
Add filling to the center of the bottom pieces, leaving a 1/4-inch border. Moisten outer edges with a light egg wash. Place top piece on and gently press down edges to close. Set aside to allow the ravioli to dry and seal completely. Ravioli may be kept refrigerated until needed by laying them in a single layer on waxed paper or lightly greased baking pans.
When ready for service, place the ravioli in a large pot of lightly salted water and cook al dente, drain and reserve warm or serve with the shrimp sauce.

Sauce

Sauté mushrooms and shrimp in butter with salt and pepper.
Add flour, cook an additional 5 minutes, stirring constantly.
Add heavy cream and stir. Bring to a simmer, then pour over cooked ravioli.
Garnish with a large sprig of fresh basil.