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Proceedings
After preparing the pasta sheet using the classic recipe, turn your attention to the filling. Boil the potatoes, mash them with a potato masher and add the eggs and the very finely chopped fresh mint. Then blend in the ricotta, breadcrumbs, salt and pepper. Finally, flavor the mixture with nutmeg. Using the appropriate tool, cut discs of pasta (if you don't have one, cut the discs using an upturned glass) and fill them with a small mound of filling. Fold them into a half-moon shape and press well along the edges. Boil the green beans in plenty of salted water and, when they are almost cooked, add the ravioli and finish cooking everything together. As soon as the ravioli rise to the surface, drain and dress with melted butter and grated Parmesan, sprinkling with the finely chopped fresh mint.
