Step 1

In a large wooden board (or a large bowl) place all the flour, make a hole in the center and break the eggs in. Add a pinch of salt and with a fork start mixing the eggs slowly.

Step 2

Still mixing with the fork, add the flour to the eggs a little bit at a time until it gets all mixed up together.

Step 3

When you've added already most of the flour and it becomes hard to mix with the fork, get your hands dirty! Mix well with your hands until it becomes a uniform dough, add some more flour to the board if necessary and knead for 10-15 minutes until the dough becomes smooth and elastic.

Step 4

Now cover the dough in plastic wrap and set aside to rest for 10-15 minutes.

Step 5

Peel and chop the potatoes into cubes, then boil in lightly salted water for about 15 minutes, or until a fork can easily pierce them.

Step 6

Drain the potatoes and mesh them finely, then add the minced garlic, butter, cream, Parmigiano, parsley and season with salt, pepper and nutmeg to taste.

Step 7

Mix well with a fork and set aside to cool down.

Step 8

With a rolling pin or pasta machine, roll the dough until it gets really thin, almost translucent.

Step 9

With a teaspoon or a sac-a-poche place the filling as big as walnut on the dough, spacing it at least 5 cm (2 in.), see picture above in the post for reference. Brush with water around the filling and cover with the other pasta sheet. Pinch with your fingers starting from one side and slowly all around to remove the air from inside the ravioli.

Step 10

Cut the ravioli, then press again the edges with your fingers to make sure they're well sticked together and then set the ravioli aside on a clean cloth to rest.

Step 11

Bring to boil a large pot of salted water, then toss the ravioli slowly one by one being careful not to open them.

Step 12

Let them cook about 3-4 minutes (the cooking time mostly depends on the thickness of your pasta. Taste one to make sure is al dente but not raw).

Step 13

Serve with Ragù sauce or with melted butter and sage leaves.