• 4 or 5 very large russet potatoes
• 1½ cups fresh ricotta cheese (see Note)
• 2 tablespoons finely chopped fresh mint
• 2 tablespoons chopped fresh parsley
• 1 tablespoon grated lemon zest
• ½ teaspoon ground cinnamon
• Salt and freshly ground pepper to taste
• Basic Homemade Pasta for 8
• ¾ cup unsalted butter, melted
• ½ cup freshly grated Parmesan cheese

Preheat the oven to 400°F. Bake the potatoes until tender, about 1 hour. Let stand until cool enough to handle. Cut each potato lengthwise in half and scoop out the pulp. Put the pulp through a ricer or mash it well with a fork.

Measure 3 cups potatoes and mix it with the ricotta, mint, parsley, lemon zest, cinnamon, and salt and pepper to taste. Cover and refrigerate until cold, at least 2 hours or up to 24 hours.

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 1½-inch intervals.

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.