Instructions: 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 lightly-floured cutting board. Cut each sheet into thirds lengthwise, then score each length in half and in half again yielding four 3-inch squares. Cover with a towel.

To make the filling: In a large mixing bowl, place the mashed potatoes, 1/4 cup of the Pecorino-Romano 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 youre 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 servings.

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