Today, we’re going to take you on a journey of delicate, enveloping flavours with a recipe that oozes tradition and comfort food: potato ravioli with chives and ricotta cream.

A refined yet incredibly simple first course to make, it’s perfect for a special dinner or for treating yourself to something truly exquisite.
Ingredients (for 4 people)
For the fresh pasta:
- 300 g of ultra-fine “00” flour
- 3 eggs
- 1 pinch of salt

For the filling:
- 500 g of yellow potatoes
- 50 g of grated parmesan
- 1 egg yolk
- Salt and pepper to taste
- Nutmeg to taste
For the sauce:
- 200 g of fresh ricotta
- 50 ml of milk
- 1 bunch of chives
- Salt and pepper to taste

Preparation:

Make a well with the flour on a pastry board, crack the eggs in the middle and add some salt. Knead vigorously until you get a smooth, elastic dough. Wrap it in cling film and leave it to rest for at least 30 minutes.
Boil the potatoes with the skin on, drain them and mash them while still hot with a potato masher. Leave them to cool down, then add the parmesan, the egg yolk, a pinch of salt, some pepper and some grated nutmeg. Mix well. Roll out the dough into a thin sheet, spread out small portions of the filling and cover with some more pastry. Press firmly around the filling to get rid of any air and cut out the ravioli with a ravioli wheel or a dough cutter.
Mix the ricotta with the milk in a bowl until you get a smooth, velvety cream. Season with salt and pepper. Boil the ravioli in plenty of salted water for a few minutes, until they rise to the surface. Gently drain them and plate up with a drizzle of extra virgin olive oil and a generous sprinkling of chopped chives. Serve the ricotta cream separately, so everyone can measure out how much they want. The result? An elegant, fragrant and creamy dish that will win you over from the very first bite. It’s perfect with a glass of chilled white wine and a lovingly prepared table.