Involved homogeneous dough from flour, eggs, salt and water and allow to rise. Cook potatoes with the skin, then drain, peel and pass through the press. The leaves are washed, dried and finely. Garlic cut into small pieces. Potatoes, the cottage cheese, mint and garlic mix and flavor with salt and white pepper. On floured surface roll dough. Half of the dough is covered with small stacks of stuffing to 6 cm apart. The dough is folded by placing the hand on neposipanata streaked. Ravioli are formed as a pointer dough is pressed in the gaps between the piles of stuffing. Ravioli is cut with serrated knife edges and pressed well. Boiled in a large quantity of salted water for no longer than 4 minutes. Ravioli drained and served with melted butter flights and grated feta cheese.