Potato Ravioli with Mint

Cook the potatoes until they're completely tender in the center, then peel them while still warm and puree them into a smooth paste. Work the potatoes well to remove any lumps: the filling should be uniform and easy to shape, with no hard or stringy parts.

Add the extra virgin olive oil, finely minced garlic, and chopped mint to the puree. Mix thoroughly until the flavors are evenly distributed; the consistency should remain soft but firm, with no excess oil on the surface.

Incorporate the pecorino fresh primo sale and mix until the dough is smooth and homogeneous. Let the filling rest for a few minutes, so the flavors can settle and the mixture becomes more stable and easy to spread on the pastry.

Pour the durum wheat semolina On a work surface, add the eggs and salt, then knead the dough with enough water to make it elastic. Knead until the surface appears smooth and the dough can be stretched without tearing; let it rest briefly before rolling it out.

Roll out the dough into thin, even sheets, then cut out disks about six centimeters in diameter. Keep the scraps covered while you work to prevent them from drying out; the disks should remain pliable and moist enough to seal.

Place a walnut-sized amount of filling on half of each disk. Place the filling in the center of the chosen half, leaving the edge free, so the seal will seal without leaking and the ravioli will retain their characteristic elongated teardrop shape.

Cover the filling with the other half of the disk and overlap the two semicircles. Press the edge with a thin pinch using your fingertips, eliminating any air around the filling; make sure the seal is continuous and secure all around.

Bring to a boil Bring a large pot of salted water to a boil and cook the ravioli for six minutes. Keep the water boiling and check that the pasta is cooked but intact; drain carefully and season with tomato sauce and pecorino grated, distributing the seasoning without breaking the pasta.