Recipe - Potato Ravioli With Butter Sage

1 Recipe Green Pasta; see *
Note
2 tablespoon Salt
=== FILLING ===
4 lg Russet potatoes; baked until
soft,
Peeled and mashed
One half cup Grated PecorinoRomano
cheese; divided
One fourth cup Extravirgin olive oil
1 lg Egg (extralarge); lightly
beaten
4 Scallions; cut or sliced up thinly
1 pn Grated nutmeg
Salt; to taste
Freshlyground black pepper;
to taste
=== SAUCE ===
6 ounce Unsalted butter
8 Perfect fresh sage leaves

* Note: See the "Green Pasta" recipe which is included in this collection.

To prepare the pasta: Roll the Green Pasta dough into 4 sheets on the
thinnest setting. Take one sheet of pasta and place on a lightlyfloured
cutting board. Cut each sheet into thirds lengthwise, then score each
length in half and in half again yielding four 3inch squares. Cover with a
towel. To make the filling: In a large mixing bowl, place the mashed
potatoes, One fourth cup of the PecorinoRomano cheese, olive oil, egg, scallions,
nutmeg and salt and pepper. Mix together until well incorporated. Set
aside. To assemble the ravioli: Into each square place 1 scant tablespoon
filling. Fold opposing comers together to form a triangular pillow
(remember to gently press out any air between the filling and the pasta
dough). If the pasta is a little dry, moisten the edges with a little water
to help it adhere. Be certain to seal the ravioli well on both flat sides
or it will burst while cooking. Repeat with the remaining sheets of green
pasta. Continue until pasta is all filled. At the half way point, check to
be sure that you're halfway in using the filling. If not, adjust the
quantity of filling for the remainder of pasta. Bring 6 quarts water to a
boil and add 2 tablespoons salt. To make the sauce: Melt the butter and
sage at the same time over medium heat until just starting to bubble, set
aside. Gently drop the raviolis into boiling water and cook 3 to 4 minutes
on a low boil, until the pasta is cooked through. Remove from water with a
slotted spoon and place into pan with butter and sage. Simmer for 1 minute
over low heat. Sprinkle with remaining Pecorino cheese. Place into a warm
serving platter. This recipe yields 4