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1
Bring 3 quarts of water to a boil and add 1 tablespoon of salt.
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2
Set up an ice bath nearby.
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3
Submerge the peas into the boiling water and cook until tender yet still bright green, 1-2 minutes.
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4
Remove the peas with a slotted spoon, reserving the boiling water, and plunge them into the ice bath to cool.
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5
Once the peas have cooled, remove them from the ice bath and allow to dry on a plate lined with paper towels.
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6
Using the same water, blanch the mint leaves for just 10-15 seconds.
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7
Transfer immediately to the ice bath.
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8
Drain well.
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9
In the bowl of a food processor, combine the peas, mint, Parmigiano-Reggiano and heavy cream.
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10
Season with salt and pepper and pulse to form a smooth paste.
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11
Using a pasta machine, roll out the pasta dough on the thinnest setting and then cut the pasta sheets into 3-inch squares.
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12
Place 1 tablespoon of the pea filling on each square and fold over to form rectangles.
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13
Continue filling and shaping until all the pasta and filling are used.
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14
Cover and refrigerate until needed or place on baking sheets between layers of dish towels and freeze overnight.
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15
The next day, place in freezer bags and store up to 1 week.
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16
In a medium saucepan, bring the tomato sauce to a boil.
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17
Add the sausage, reduce the heat to a simmer, and cook for 1 hour, skimming off the fat as it is rendered from the meat.
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18
Remove the sauce from the heat, cool briefly, and pulse it in a food processor until smooth.
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19
Transfer to a 12-inch skillet and keep warm.
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20
Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
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21
Cook the pasta in the boiling water until tender, 2 to 3 minutes.
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22
Drain the pasta and add to the pan with the sauce.
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23
Toss gently over high heat for 1 minute.
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24
Add the reserved mint leaves, toss 1 minute more, then divide evenly among eight warmed dinner plates.
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25
Grate the Grana Padano over each plate and serve immediately.
