Potato and Cheese Ravioli with Fresh Tomato Sauce

Ingredients

• 2 pounds tomatoes
• 1 ¼ cups freshly grated pecorino Sardo or pecorino Romano cheese
• 1 large garlic clove
• 2 tablespoons extra-virgin olive oil
• All purpose flour
• 2 tablespoons fresh mint
• 1 12-ounce package wonton wrappers
• + 1 more ingredients
• • 1 ¼ pounds russet potatoes

Cook potatoes in large saucepan of boiling salted water until very tender, about 20 minutes. Drain. Return potatoes to pan and mash. Cool potatoes. Stir in 1 cup cheese and mint. Season filling to taste with salt and pepper. Line 2 baking sheets with plastic wrap; sprinkle with flour. Stack 6 won...

View full recipe at Epicurious