Knead the dough until smooth and elastic.
Roll out into very thin, 8 cm (3 incwide, strips. If you are using a pasta machine roll out the dough to the thinnest setting.
Place dollops of pasta filling along each pasta strip, about 2 1/2 cm (1 incapart.
Place another pasta strip on top and gently press the strips together around each mound of filling so that the two pasta strips are sealed and no air pockets remain around the filling.
Use a pasta cutter to cut out the ravioli shapes.
Set the excess pasta bits aside to use later for making soup.
Continue rolling out the pasta strips and making ravioli until the pasta and filling are finished.
Let rest on a lightly floured dish towel while the pasta water comes to a boil.
If you plan to freeze the ravioli:
Line the ravioli on baking sheets and place in the freezer.
Once the ravioli are frozen solid you can store them in airtight freezer bags for about six months.