Potato-filled Sardinian ravioli | Reader's Digest Asia

Ingredients

• 500 g potatoes, peeled, boiled and mashed
• ¼ cup (60 g) cottage cheese, sieved
• 5 spring onions, thinly sliced
• 2 tablespoons chopped fresh flat–leaf parsley
• 1 tablespoon coarsely chopped fresh thyme
• ⅓ cup (35 g) freshly grated parmesan
• 4 cloves garlic, chopped
• 1 egg, beaten
• 500 g ripe tomatoes, diced, or 1 can chopped tomatoes, about 400 g, drained
• 1 tablespoon extra virgin olive oil
• 3⅓ cups (500 g) strong plain flour
• salt and pepper
• 4 eggs, beaten