Method

• 1.
  Mound flour on a work surface, make a well in the centre and pour in most of the beaten egg, reserving about 1 egg. Draw flour into egg with a fork to combine, then knead for 10 minutes or until smooth. Enclose in plastic wrap and chill for 1 hour.
• 2.
  Meanwhile, place potato in a pan of cold salted water. Bring to the boil and cook over high heat for 12 minutes until tender. Drain, return to heat for 30 seconds to dry out, then mash. Add cheese, nutmeg, mint and half remaining egg to potato. Season.
• 3.
  Divide dough into 4 portions. Starting with the widest setting, roll each portion in a pasta machine until you have 10cm x 100cm sheets. Cut into ten 10cm squares.
• 4.
  Place 1 tsp potato mixture in the centre of 20 squares. Brush edges with remaining egg and top with remaining squares. Press down to seal edges and expel any air. Trim.
• 5.
  Melt butter in a large frypan over medium-high heat. Add sage and cook until butter browns and sage crisps. Remove from heat and add lemon juice.
• 6.
  Cook ravioli in salted boiling water for 2 minutes until tender. Drain and toss in sage butter. Top with pecorino, season with freshly ground black pepper and serve.