These were made last weekend, not last night, as yesterday my husband and I went out to a fondue restaurant in the East Village (The Bourgeois Pig) for my birthday!
1 cup parmesan cheese, grated
1/2 cup heavy cream
Ravioli dough (my perfected formula)
3 1/2 cups all purpose flour
1/2 tsp salt
1 spanish onion, diced
2 28 oz cans peeled whole tomatoes, or tomato puree
1/2 of a peeled carrot
1 lb spicy lamb sausage
Prepare the filling by first bringing three quarts of water to boil and adding a teaspoon salt. Submerge the peas and cook for 1-2 minutes until tender yet still bright green. Remove using a slotted spoon or hand strainer, saving the boiling water. Set the peas aside and blanch the mint in the hot water for 30 seconds, before removing. Once removed transfer the peas and mint to an ice bath. Drain well. Then puree the peas and mint in your blender (we just got a new one after ours broke, sadly). Add the parmesan cheese and heavy cream and pulse to form a paste.
Roll out the pasta dough to the desired thickness using your pasta machine. You can make squqare shapes using a ravioli press like I did, or you can cut out squares in a knife and fold into triangular dumplings, like the mint love letters recipe suggests. Allow to dry on a drying rack, and then freeze.
Prepare a basic pasta sauce, like mine above, or like Mario Baltali's basic pasta sauce, and bring to a simmer. Cook the lamb sausage in small pieces using canola oil, and add to the sauce. Serve the mint love letters with the lamb sausage pasta sauce.