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1
Prepare the pasta dough according to the recipe and set aside, wrapped in plastic, while you prepare the stuffing.
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2
In a large stockpot, cover the potatoes with water and bring to a boil.
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3
Cook until they are easily pierced with the end of a paring knife, about 15 minutes.
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4
Drain and, when cool enough to handle but still hot, peel them and run them through a food mill or ricer.
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5
Set aside.
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6
Combine the onion and pancetta in the bowl of a food processor and pulse until both are finely chopped and mingled.
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7
In a 12 to 14-inch saute pan, heat the olive oil over high heat and add the pancetta and onion mixture.
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8
Cook for 5 minutes over high heat, then stir in the potatoes and season with salt and pepper, to taste.
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9
Remove from the heat and turn the mixture into a large bowl.
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10
Mix in the egg yolks, chives, marjoram and 1 tablespoon grated Montasio.
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11
Set aside to cool.
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12
Unwrap the pasta dough and, using a pasta rolling machine, roll it out to the thinnest setting.
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13
Cut 3-inch squares from the dough.
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14
Using a spoon or clean hands, place walnut-sized dollops of the potato mixture onto half of the squares, and top them with the other squares to form the ravioli.
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15
Seal the edges of each raviolo and place them on a baking sheet.
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16
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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17
Cook the ravioli in the boiling water until cooked through and tender, about 4 to 5 minutes.
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18
You may need to work in batches.
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19
Meanwhile, in a 12 to 14-inch saute pan, heat the butter over medium-high heat until it foams, subsides, and begins to brown.
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20
Add a splash of the pasta cooking water.
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21
Add the cooked ravioli to the pan and toss gently over high heat for 1 minute.
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22
Sprinkle with the poppy seeds and remaining cheese and serve immediately.
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23
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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24
Make a well in the middle of the flour and add the eggs and the olive oil.
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25
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
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26
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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27
The dough will come together when half of the flour is incorporated.
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28
Start kneading the dough with both hands, using the palms of your hands.
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29
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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30
Lightly reflour the board and continue kneading for 6 more minutes.
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31
The dough should be elastic and a little sticky.
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32
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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33
Roll the pasta out on a pasta rolling machine to the desired thickness.
