Wash and cut the potatoes into cubes. Slice the scallion and onion into thin slices. Chop one of the slices of pork lard.
Arrange the sliced onion onto an oven dish and let dry in the oven at 90°C until it’s crispy and dry. In a warm pan, heat olive oil, add the chopped lard and begin to sauté the diced potatoes and the scallion. When the scallion turns golden, add a bit of broth and continue cooking over a low flame, adding the rest of the broth. Cover, adjust with salt and pepper to taste and let cook for 40 minutes.
In the meantime, chop the cheese (or put it into a meat grinder) and shape into little balls to make ravioli. You can either mix the two cheeses or keep them separate in order to obtain ravioli with contrasting flavors: some with fresh cheese, and others with aged. Roll out the dough and shape into 16 ravioli.
Toast the lard slices in the over. They should be crispy and de-greased.
Grind the toasted corn with mortar and pestle.
Boil the ravioli in salted water, then drain.
In each plate, arrange the potato soup and scallion and add four ravioli. Then garnish with the crispy oniono and a slice of lard. Sprinkle with the ground corn and serve.