For the pasta:
On a chopping board dispose the flour like a fountain, create a “hole” in the center in which to put the eggs. With a fork beat the eggs, collect the flour around it and gradually incorporate it into the eggs until a rough mass is obtained. Then knead by hand until a smooth mass is obtained, cover with film and leave to rest for 30 minutes. Once the time has passed, stretch it out with the dough sheeter or by hand with a rolling pin and reach a thickness of a couple of millimetres. Cut out a long 4cm wide strip.
For the stuffing:
Cook the cotechino, let it cool, remove the casing and crumble it into small pieces. Keep a small amount aside and cut it into thin slices like chips; use them at the end as decoration for the dish.
Using a spoon, make small balls that you will arrange on both sides of the previously made strip of dough. Make sure that the balls are at least 2/3 cm distant one from the other. Fold the dough on the inside and close each ravioli.
To conclude:
Clean the potatoes, cut them into cubes and boil them until they become very soft. In a minipimer cup put the butter, salt, pepper, a dash of water and the potatoes and blend all the ingredients.
Cut the savoy cabbage into thin julienne and fry them in a pan with a drizzle of oil and salt.
Cook the raviolini in boiling water and, once cooked, place them in a pan to brown for a couple of minutes until they become crispy.
In the same pan, brown the thin slices of cotechino kept aside.
Assemble the plate, placing the cream of potatoes on the bottom, in the middle the toasted ravioli, the cabbage and the rustic cotechino “chips” on top.