Bake the potatoes at 350 for about an hour and a half until tender. Peel and add to a bowl with the butter and clams. Mash until smooth. Chill for 1 hour.

Roll the dough to the 3rd thinnest setting and form your ravioli with about a tablespoon and a half of filling in each.

Cook the bacon, carrot, onion, and celery in the olive oil for about 8 minutes until tender but not yet brown.

Add the garlic and cook for 1 minute. Add in the clam juice and cream and bring to a simmer.

Boil the ravioli until cooked, about 3-5 minutes. Remove from pot and place directly into the sauce. Stir to coat.

Remove from heat and stir in the sour cream. Plate and garnish with parsley before serving.