Maybe the most comforting, melt-in-your-mouth ravioli EVER. Simultaneously light and rich, it’s a perfect dish year-round.

Potato ravioli in tomato mint sauce

Pasta Dough
1 ½ cups semolina flour
½ cup water

1 28oz can whole Italian peeled tomatoes, crushed by hand
4-6 cloves garlic, sliced very thin
15-20 mint leaves, finely chopped
Pinch red chile flakes
Salt and pepper, to taste
Extra virgin olive oil

5 Yukon Gold potatoes, peeled and cubed
2 cups Pecorino Romano, finely grated
Salt and pepper, to taste

Mix pasta dough ingredients together in a bowl until smooth and even-textured. Wrap tightly and place in the refrigerator for no less than 30 minutes, to hydrate the dough.

While the dough is chilling, start your sauce. In a medium saucepan sauté garlic with olive oil and a pinch or red chile flakes under medium heat stirring for 3-4 minutes. Add crushed tomatoes and stir to incorporate. Let cook for 10-15 minutes then reduce heat to a simmer and add chopped mint leaves. Salt and pepper to taste.

While sauce is simmering, boil potatoes until fork tender, then press through a ricer (small setting) or mash very thoroughly with a fork until smooth. Add Pecorino Romano as potatoes are being riced, using heat from potatoes to melt and fully incorporate the cheese. Add salt and a small amount of pepper. Note: the filling should be slightly salty to taste. Trust us, it will taste right once it’s in the ravioli. Cover and refrigerate the filling until ready to use.

Remove pasta dough from the refrigerator and knead for 10 minutes to build gluten. Divide dough into 4 equal portions and rewrap 3 of them to keep hydrated. Roll dough with a rolling pin or pasta machine as thinly as possible, approximately 1/16” thick and lay out onto towels. Repeat this process until all of the dough is in thin sheets. Cut each sheet into roughly 3” x 3” squares, being careful not to overlap to avoid sticking.

Lightly dust your countertop and ravioli mold periodically with flour to avoid sticking while assembling ravioli. Remove filling from the refrigerator. Loosely drape thin pasta sheet over mold and press lightly with thumb to indent. Spoon in filling. Using your finger, make a ring of water on dough creating a circle around filling. Cover with a second pasta sheet then flip over. Press down on mold to seal sheets together. Using a sharp knife, trace around mold to trim excess pasta.

Once assembled, bring tomato sauce back to a low simmer. Add ravioli to boiling water  and cook until they float (3-5 minutes, 5-7 minutes for frozen ravioli). Serve in shallow bowls and spoon a generous amount of tomato sauce over each ravioli. Enjoy!

*Assembled, uncooked ravioli can be frozen in sealed container for up to 1 month.