Preparation

Make a mount of flour on a clean tabletop
Break the eggs into the middle of the mount and start stirring.
Add a drop of water if necessary
When the eggs have been fully incorporated, knead the pasta into a smooth and non-sticky dough.
Wrap the dough in cling film and leave it to rest in the fridge for at least an hour.
Meanwhile prepare the filling
Clean the leeks and cut the white parts in thin slices.
Heat a little olive oil on a frying pan and sauté the leeks until they become soft.
Add cleaned and finely chopped spinach to the pan and let it simmer.
Pass the boiled and peeled potatoes through a potato masher and mix with egg, grated cheese, salt, pepper and grated nutmeg.
Fold leek and spinach mixture into the mash.

Run the dough through the pasta machine at 1 for 10 times, before gradually decreasing the width as much as possible.
Cut the thin pasta sheets into discs of your preferred size.
Place a spoonful of filling on half the pasta discs.
Use the other half of the pasta discs to cover the filling.
Seal the edges by pressing the two pasta discs together.
Bring a large saucepan of salted water to the boil.
Cook the ravioli with leek and potato filling for 4 minutes.
Ravioli alla Vernantina are traditionally served with browned mountain butter, plenty of freshly grated cheese and a sprinkling of parsley.