Preparation

Start by making the egg pasta: pour the sifted flour and the eggs onto a pastry board. Knead until the dough is smooth and soft. Cover it with cling film and refrigerate for at least an hour.
Meanwhile prepare the filling: boil the potatoes for about 20 minutes with their skins. Leave them to cool, peel them, cut into pieces and place them in a mixer. Add the raw ham in strips, the grated cheese, a pinch of salt and nutmeg and the mint leaves. Mix everything until you get a uniform mixture.
Transfer the filling to a small bowl and put it in a cool place.
Take the pasta dough out of the refrigerator, roll out half of it with a rolling pin to obtain a very thin sheet. Using a tablespoon, put dollops of filling onto the sheet of egg pasta at a distance of about 5 cm from each other.
Brush the edges of pasta around the filling with water , then roll out the other half of the egg pasta, again thinly, and lay it on top of the sheet with the filling. Lightly press the edges around the dollops of filling so  that the two sheets stick together and finally, using a pastry cutter, make the tortelli. Put them on a lightly floured tray.
Bring a pan of water to the boil, add salt and cook the tortelli.
In the meantime, wash the leeks and slice them thinly, melt a knob of butter with a few sage leaves and cook over low heat, adding a drop of water and a pinch of pepper. Mix thethe chopped taleggio and the fresh cream and then add to the leeks. Stir thouroughly until you get a creamy sauce.
Serve by pouring a layer of taleggio and leek fondue on the bottom of the plate, add the ravioli and finish with crispy strips of fried raw ham.