Start by preparing the ravioli: make a well in the flour on a work surface, then add the eggs and salt.

Mix the eggs with a fork, collecting a little flour at a time from the edges of the fountain, until you get a crumbly mixture.

Start kneading vigorously with your hands. You will have to knead until the dough is smooth and compact, then wrap it in plastic wrap and place it in the refrigerator for 1 hour.

While the dough is resting, prepare the filling. Rinse the potatoes and remove soil and impurities. Place them in a pot full of water and bring the pot to the heat. Leave to cook for about 30 minutes from the start of the boil. The potatoes will be cooked when you can pierce them with a fork.

Once cooked, let them rest for a few minutes, then insert one potato at a time in the potato masher. This way you will get a puree. It doesn’t matter if you peel them or not, because the peel will be collected by the potato masher.

Add the butter in pieces. Mash it and mix it with a fork and temporarily set the mixture aside.

Meanwhile, cut the speck into thin strips and add it to the potato mixture, adding salt and pepper. Mix everything well.

Finally, add the grated Parmesan, incorporating it into the potato and speck mixture. Pick up a little dough with your fingers and form balls of 6-7 grams each.

Divide the fresh pasta into pieces, working one piece at a time and leaving the others in the refrigerator so they don’t dry out.

Use a rolling pin to form a very thin sheet, rectangular in shape. The height of the rectangle must be at least 10-12 cm, while the thickness of the dough must not exceed 2 mm. You can also use a pasta machine by setting it to size 6.

Place the balls of filling on the pastry, spaced at least two fingers apart. Lift the top of the pastry to cover the filling, pressing lightly to eliminate the air around the potato and speck balls.

Remove the excess dough using a toothed wheel.

Cut out each ravioli by passing the toothed wheel in the center of the space between the fillings.

Place the ravioli on floured trays and continue with the remaining pasta until finished.

Ravioli stuffed with potatoes and speck can be served with different sauces. We offer you a quick version with butter and sage.

Bring the water to a boil in a large pot together with 1 tablespoon of coarse salt. Dive the ravioli and let them cook for 6-7 minutes.

While the ravioli is cooking, put 100 grams of butter in a thick-bottomed pan and add some washed and dried sage leaves. Melt the butter and let it brown.

Drain the ravioli with a slotted spoon and pour them into a bowl or, if you prefer, directly onto the serving plate.

Season with melted butter and sage. If you like, you can add a sprinkling of Parmesan.