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 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.