• 3 or 4 very large russet potatoes
• 1½ cups fresh ricotta cheese (see Note)
• ⅓ cup grated pecorino cheese
• 2 tablespoons chopped fresh mint, plus 1 tablespoon for garnish
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper
• Basic Homemade Pasta for 6
• 2 cups Tomato Sauce (recipe follows)
• 6 tablespoons grated pecorino 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 2½ cups potatoes and mix it with the ricotta, pecorino, 2 tablespoons mint, the salt, and pepper. 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 and, at the same time, heat the tomato sauce. Drop the ravioli into the boiling water 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 tomato sauce and sprinkle with pecorino. Garnish with mint and serve hot.