First prepare a bowl and pour in the flour, salt and lightly beaten eggs. Also add the water and mix with your hands to mix the ingredients, then transfer the mixture to the work surface and knead for a few minutes until you get a smooth and homogeneous dough. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes. Cook the potatoes in boiling salted water and once cooked, mash them with a fork or potato masher.
Mix the mashed potatoes with the Gorgonzola Gran Riserva Leonardi IGOR and season with chives

Once this resting time has elapsed, take the dough and roll it out to a thickness of 2 mm with the help of a pasta machine.

Cut out discs with a pastry cutter with a diameter of 8 cm and fill with the mixture of Gorgonzola Gran Riserva Leonardi IGOR and potatoes.
Fold the disc in half to form a crescent moon and press the edges with your fingers, then seal with the tines of a fork.
In the meantime, bring the water to a boil in a pot. Once formed, cook the ravioli in boiling salted water for about 5 minutes and in the meantime cook the bacon separately.
Drain the ravioli and sauté them for a couple of minutes in a pan with bacon. Serve decorating with chives.

400g Flour 00
1 Egg
1 Yolk
10g Fine
salt 150g Water at room
temperature 300g Gorgonzola Gran Riserva Leonardi IGOR
300g Potatoes
to taste Chives
to taste Sweet bacon