Ravioli Dolomites

An invention that didn't cut last year's Christmas dinner, but delicious no less. You could close your eyes and make believe that you're in a Cortina mountain chalet.

home-made pasta

3 maris piper potatoes

200 gr speck

200 gr fontina

rosemary sprig

3 cloves of garlic, halved

butter

S&P

EVOO

chives

1. make Robuchon-style mash
2. chop fontina into cubes, fold into the mash until it melts over low heat
3. chop speck into fine pieces, add to mash
4. season with S&P
5. roll out pasta dough and fill with potato mixture
6. melt butter, EVOO with sprig of rosemary and garlic until bubbly
7. warm plates
8. boil ravioli, drain and toss in pan with butter
9. season with more S&P, snipped chives, parmesan and serve