Potato Ravioli

Method

1. Boil 1 kg of potatoes until tender, then mash them. Let cool slightly, then mix with 300 g of flour and 1 egg to form a dough.
2. For the filling, combine small pieces of guanciale, mozzarella, and grated pecorino romano.
3. Cut some guanciale into strips and render in a pan over low heat until crispy. Set the crispy guanciale aside for garnish.
4. Roll out the potato dough on a floured surface into a thin square.
5. Place spoonfuls of the filling on the dough, fold over, and seal to form half-moon ravioli. Press edges firmly.
6. Add tomatoes to the rendered guanciale fat in the pan and cook over low heat, stirring occasionally, until the sauce thickens and bubbles.
7. Bring a pot of salted water to a boil. Drop in the ravioli and cook for 2-3 minutes until they float to the surface. Drain well.
8. Plate the ravioli over the tomato sauce, top with shavings of pecorino, fresh marjoram leaves, and the reserved crispy guanciale. Serve immediately.