Boil the potatoes in a little water until tender. Drain and mash with 15ml of the butter.
While the potatoes are cooking, cut the bacon rashers in half and fry until crisp. Remove from the pan, but reserve the bacon fat.
Add the leeks and garlic to the bacon fat and sauté until soft. Add to the mashed potato. Add the thyme, Cheddar and Parmesan. Season to taste with salt and plenty of freshly ground black pepper. Wait for the mixture to cool to lukewarm, then add the egg.
Cook the ravioli in a large saucepan of boiling water for three to four minutes. Remove with a slotted spoon and transfer to a large dish.
Heat the remaining butter, stock and cream together. Pour over the ravioli. Serve topped with the bacon, rocket leaves and caper berries. Sprinkle with extra Parmesan and black pepper.
Image and text by Ideas magazine.
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