Ravioli of pecorino, potato and mint

Preparation

Baking Directions:

First, make your pasta dough.

Then preheat the oven to 400° F.

Prick your potatoes with a fork, then roll them in a little salt and bake them in the oven for about an hour.

When cool, cut them in half and scoop the potato out into a bowl, discarding the skins.

Pick your mint leaves and finely chop half of them.

Add the butter, grated pecorino, nutmeg, lemon zest and the chopped mint and mash well with the potato.

Have a taste and correct the seasoning.

You want the intensity of this filling to be quite punchy, with the mint and cheese really coming through when you eat the ravioli (or try out other shapes if you fancy).

Once you’ve made them, put a pot of salted water on, bring to the boil and cook your ravioli for 3 ½ minutes.

While the ravioli is cooking, put the couple of knobs of butter into a frying pan and heat gently.

Remove and drain the ravioli with a spider or slotted spoon, or carefully drain them in a colander, reserving a little of the cooking water.

Add the ravioli to the butter with a little of the cooking water and lightly simmer until the butter and water have turned into a little sauce that just coats the ravioli.

Serve on a large platter in the middle of the table, or divide between individual plates.

Sprinkle with the whole mint leaves and a little pepper and, using a speed peeler, shave over some extra pecorino.