70 g total of pecorino and parmigiana
2 medium roasted potatoes
Pasta: make as usual. Mound flour into a volcano dome, add water, knead until smooth, let rest for at least 1/2 hour before rolling out the pasta
Wrap potatoes in foil and roast until tender. When cool enough to handle, coarsely grate or pass thru a ricer. Incorporate cheese. Melt butter in a saucepan and add fresh sage leave, cook until the leaves are crispy. Crumble leaves and add butter/sage mixture to the filling.
Go light. Go easy. A simple roasted tomato sauce is all you need to feature this delicate ravioli. If you can find the very small cherry tomatoes, use them, if not, cut the tomotoes in half and lay flat in a shallow roasting pan, sprinkle with some salt and pepper and olive oil. Roast for 30 to 40 minutes in a moderate oven (300F) until you see the tomatoes start to collapse. Arrange the ravioli on a plate and then add the tomatoes and the cooking liquid. A little bread on the side couldn’t hurt.