Potato, mint and pecorino ravioli with guanciale

To make the pasta dough, knead the flour and yolks together until you have a smooth, elastic dough. Wrap in cling film and rest in the fridge for 1 hour

For the mint butter, combine all the ingredients in a bowl and set aside

Peel and quarter the potatoes and boil in salted water until soft (around 20 minutes). Mash the potatoes and mix with the mint butter and pecorino. Taste and season with salt and pepper

Roll out the pasta using a pasta machine and cut into 5cm discs using a round fluted cutter. Place a spoonful of filling onto each pasta disc and fold over, carefully removing any air pockets as you go and sealing with a little egg wash

Make the fonduta by bringing the cream to the boil and adding the pecorino. Stir until completely melted, then use a stick blender to achieve a perfectly smooth texture

Bring a large pan of salted water to the boil and cook the ravioli for a few minutes until cooked through. Drain well

Spread the fonduta on the plate and place the ravioli on top of the sauce. Garnish with thin slices of guanciale and a dusting of grated bottarga