Name: Potato and Cheese Ravioli with Fresh Tomato Sauce
Yield: 4 first-course
Ingredients: 1 1/4 pounds russet potatoes, peeled, quartered; 1 1/4 cups freshly grated pecorino Sardo or pecorino Romano cheese; 2 tablespoons chopped fresh mint; All purpose flour; 1 12-ounce package wonton wrappers; 2 tablespoons extra-virgin olive oil; 1 large garlic clove, minced; 2 pounds tomatoes, chopped

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