Serves 6-8

Ingredients:

• 4-5 potatos
• 1 medium sized onion - finely chopped
• 2 cloves of garlic - finely chopped
• 4 oz. Rienzi grated Pecorino cheese
• 1 sprig of fresh rosemary
• 2 oz. butter
• 2 oz. Rienzi Extra Virgin Olive Oil
• 2 egg yolks
• Nutmeg
• Salt and pepper
• 13 oz. flour
• 4 eggs
• Salt

Preparation:

1.Boil the potatoes and when they are slightly cooled, puree them.
2. Add the egg yolks, salt, pepper, nutmeg and grated pecornio cheese.
3. Saute the onion and garlic in the oil and butter with the rosemary.
4. Let cool to room temperature, remove the sprig of rosemary, and add to the potato mixture.

5. In a bowl, combine the flour, eggs, and salt.
6. Roll the dough into a fine sheet.
7. Place spoonfuls of the filling onto the sheet of pasta at a distance of approximately 2 inches from one another.
8. Fold the pasta into ravioli shapes which can be cut with a cookie or pastry cutter.
9. Bring a pot of water to a boil and add salt.
10. Add the ravioli and cook until they rise to the top, about 3 minutes.
11. Drain and transfer to a serving dish.
12. Dress the ravioli with melted butter and grated parmesan cheese.