-
1
Cook potatoes in large saucepan of boiling salted water until very tender, about 20 minutes.
-
2
Drain.
-
3
Return potatoes to pan and mash.
-
4
Cool potatoes.
-
5
Stir in 1 cup cheese and mint.
-
6
Season filling to taste with salt and pepper.
-
7
Line 2 baking sheets with plastic wrap; sprinkle with flour.
-
8
Stack 6 wonton wrappers on work surface.
-
9
Trim edges of wonton stack to form 2 3/4-inch square, preferably using scallop-edged pastry wheel cutter.
-
10
Repeat stacking and trimming with remaining wrappers.
-
11
Place half of wrappers on work surface.
-
12
Place 1 tablespoon filling in center of each.
-
13
Brush edges of wrappers lightly with water.
-
14
Top each with another wrapper; press on edges to seal well.
-
15
Place ravioli on prepared baking sheets.
-
16
(Can be made 4 hours ahead.
-
17
Sprinkle lightly with flour.
-
18
Cover with plastic wrap and chill.)
-
19
Heat oil in large nonstick skillet over medium heat.
-
20
Add garlic and stir 30 seconds.
-
21
Add tomatoes and saute until heated through, about 5 minutes.
-
22
Season sauce to taste with salt and pepper.
-
23
Transfer 1/2 cup sauce to large shallow serving bowl.
-
24
Working in batches, cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 3 minutes.
-
25
Using slotted spoon, transfer ravioli to bowl with sauce.
-
26
Spoon remaining sauce over.
-
27
Sprinkle with remaining 1/4 cup cheese and serve.
