This filling reminds me of blintzes. It is not at all heavy, as you might expect when wrapping potato inside noodle dough. The ricotta makes the filling surprisingly light, as does the hint of lemon and mint. You may make the filling the night before and then shape and cut the ravioli a few hours before cooking them. These ravioli are from the Italian province of Friuli.
Roll the pasta dough up to (not through) the thinnest setting as directed on. Fill and cut the ravioli, placing a generous tablespoon filling for each piece at
Heat a large pot of salted water to boiling. Drop in the ravioli and simmer about 5 minutes. Remove them with a slotted spoon or large skimmer. Shake off the excess water and place on serving plates. Drizzle with the melted butter and sprinkle with Parmesan. Serve hot.
© 1998 Joyce Goldstein. All rights reserved.