Roll the prepared dough very thin. Cut 5 cm squares, and spread on the filling, fold over diagonally to form triangle-shaped ravioli and seal the edges well.
Filling: sauté a chopped onion, add the thinly sliced potatoes, brown well, cool, dress with the coarsely grated Puzzone cheese, beaten egg yolks, salt and pepper.
Composition of plate:
Boil in salted water for three minutes, drain well, put in a circle on the plate, season with coarsely grated Puzzone cheese, chives and clarified butter.