From: Chef/co-owner Waldy Malouf, Beacon Restaurant, Bar & Bakery, NYC. Yield: 20 ravioli.
2 cups mashed Idaho® potatoes, without butter and cream
¼ lb. sliced bacon, cooked until crisp and chopped
2 Tbsp. bacon fat
2 Tbsp. chopped parsley, or chives, or a combination
1 clove garlic
1 shallot, mi