Potato-filled Sardinian ravioli

First make the pasta dough. Place the flour in a bowl, add a pinch of salt and make a well in the centre. Add the eggs and oil. Gradually work in the flour, using a fork at first, then your hands, and adding 1–2 tbsp water, if necessary, to make a firm dough. Knead for 5–10 minutes or until smooth. Place in a polythene bag and leave at room temperature to rest for 1 hour.

Mix the mashed potatoes with the cottage cheese, spring onions, parsley, and half of the thyme, Parmesan cheese and garlic. Add seasoning to taste, then mix in the egg.

Cut the pasta into quarters. Replace 3 portions in the bag while you roll out the first piece very thinly to make an oblong about 20 × 50 cm (8 × 20 in). Keep this covered while you roll out a second portion to the same size.

Dot teaspoonfuls of the filling in mounds over one sheet of pasta, placing them about 5 cm (2 in) apart. You should have 21 mounds, in 7 rows of 3. Brush between the filling with water and top with the second sheet of pasta. Press the dough together between the mounds of filling, then cut along the sealed area using a fluted pastry wheel or sharp knife. Separate the ravioli and place on a lightly floured plate. Repeat with the remaining pasta and filling.

If the ravioli are to be left for any length of time, dust them with flour and cover loosely with cling film, then place in the refrigerator. Cook within 24 hours or freeze.

Gently warm the tomatoes with seasoning to taste in a saucepan over a low heat. Cook the ravioli in a large saucepan of boiling water for about 3 minutes or until they are just tender. Drain well.

Arrange the ravioli in warmed serving dishes and top with the warmed tomatoes, and the remaining garlic, thyme and Parmesan cheese. Sprinkle with the olive oil and serve.