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1
Cook the whole, unpeeled potatoes in a pot of unsalted water to cover at a steady boil for 20 minutes or longer, until just cooked through.
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2
Dont let them crack or get mushy on the outside.
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3
Let them cool briefly, then peel and slice them into rounds, 1/4 inch thick.
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4
Heat the oil and the bacon pieces in a skillet over medium heat, stirring occasionally, for 3 or 4 minutes, until the bacon is sizzling and has rendered much of its fat.
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5
Stir in the leeks and cook another 3 minutes or so, until theyre wilted and sizzling.
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6
Spread the potato slices in the pan, season with salt and pepper, and toss with the bacon and leeks.
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7
Cook for 8 minutes or more over medium-high heat, breaking up the potatoes into chunks.
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8
Spread and press the filling flat in the pan, and let caramelize for a couple of minutes.
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9
Turn the pieces, press, and fry; then repeat.
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10
When the filling is thoroughly cooked and has started to color, scrape it into a mixing bowl.
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11
Cool briefly, then crush the potatoes some more with a fork (I like to have little chunks left); add salt, pepper, and cheese to the filling to taste.
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12
Roll dough strips following the master method, page 189.
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13
For each raviolo, scoop up a heaping tablespoon of potato filling, shape it round, and set in place.
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14
Cover and cut ravioli.
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15
Cook and sauce ravioli as on page 192.
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16
Remove pan from heat, sprinkle the freshly grated cheese over, and serve.
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17
Butter and Fresh Sage Sauce (page 118) is the best, but Fresh Tomato Sauce (page 183) would go well too.
