Cheese Ravioli with Creamy Anchovy Sauce

Method

1. 01

   Mix the flour with the egg yolks and a few drops of oil. If the dough is soft, add a little flour.

2. 02

   Knead it for 10 minutes, cover it and let it rest for an hour before rolling it out.

3. 03

   Mash 2 boiled potatoes while still hot, incorporate the grated alpine cheese, a grind of pepper and juniper berries and a tablespoon of oil. Season with salt.

4. 04

   Roll out the dough and make crescent-shaped ravioli.

5. 05

   Meanwhile, cook the garlic cloves in about a glass of water. When they are tender, drain and pass through a sieve.

6. 06

   Mix the resulting purée with a tablespoon of anchovy paste and a glass of fresh cream, let the sauce thicken briefly, pepper it and pour it over the freshly drained ravioli.

7. 07

   Garnish with a fried leek and potato julienne and a few open anchovy fillets.