For the filling:
Toast the American pistachios for a few minutes, then mince them with the potatoes baked in the oven (200 C°/390F° for 1.5 hours) until it becomes a sauce. Add salt, if needed, pepper and nutmeg. Put the filling in a pastry bag and set aside.

For the balsamic stock:
Bring the vegetable stock to a boil; turn off the stove and make an infusion with aromatic herbs for ten minutes. Pass through a strainer and keep it warm before serving with the raviolis.

For the ravioli:
Knead all the ingredients with a pasta maker and let the dough rest in the refrigerator, covered with a wrap for about 30 minutes. Spread out 1 teaspoon dough, with the help of the pastry cutter, cut the dough and stuff with the filling. Close the ravioli. Parboil the ravioli for a few minutes in salted water and serve with the stock.