Instructions: Wash and peel the potatoes put them into very salted boiling water with the garlic and cook until the potatoes are just tender (it is very important not to under or overcook them).

Drain them for about 5 minutes to enable the excess water to evapourate (if you overcook them or dont drain them correctly theyll be too moist and your filling will be too wet).

When the potatoes have cooled slightly add your butter and your chosen cheeses.

Stir and fork through to mix and break the potatoes up (I like to leave the mixture slightly chunky).

Add the nutmeg and seasoning to taste.

Stir in the watercress half finely chopped and the rest coarsely chopped.

Stuff the ravioli with a good heaped teaspoon of this mixture and cook in boiling salted water for about 3 to 4 minutes until tender.

Serve with some extra olive oil or butter some more of your chosen cheese grated over the top and some ripped up watercress.

Make a point of using two delicious contrasting cheeses for example a strong cheese like gorgonzola or a creamy taleggio and a hard cheese such as pecorino or parmesan.

Serves 4

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