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| 570 Gramm | Boiling potatoes ie Maris Piper or |
| | Desiree |
| 4 | Cloves garlic peeled |
| | salt |
| | black pepper freshly ground |
| 55 Gramm | butter |
| 150 Gramm | Two contrasting varieties of cheese ie |
| | Gorgonzola and Parmesan |
| | Grated nutmeg to taste |
| 2 | Good handfuls of watercress; large stalks (2 to |
| | 3) |
| | Removed |
| 455 Gramm | Fresh sheet pasta |
| | Extra olive oil or butter; cheese and |
| | Watercress to serve |
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1 Wash and peel the potatoes, put into very salted boiling water with the garlic and cook until the potatoes are just tender - don't over or under cook them.
2 Drain for about five minutes to enable the excess water to evaporate - if you overcook them or don't drain them properly, they'll be too moist and your filling will be too wet.
3 When the potatoes have cooled slightly, add your butter and chosen cheese. Stir and fork through to mix and break up the potatoes. Add the nutmeg and seasoning to taste.
4 Stir in the watercress, half finely chopped and the rest coarsely chopped. Stuff the ravioli with a good heaped tsp of mix and cook in boiling salted water for 3-4 minutes until tender.
5 Serve with some extra olive oil or butter, some more of the cheese grated over the top and some ripped up watercress.
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