Cut the dough into thirds and work with one piece at a time, keeping the remainder of the dough wrapped in plastic wrap.
Roll out the dough into one long thin strip.
Use a small coffee spoon to place small mounds of filling in the center of the dough strips leaving an inch or two in between (depending on the size of your ravioli cutter.
Only add the filling halfway up the strip because you’ll use the second half of the strip to drape atop the filling.
if you are using a pasta machine roll the dough out to the second thinnest setting, usually number eight on your pasta machine.
If you are rolling the dough out by hand you want it to be thin enough that you can see the shadow of your hand on the other side of the dough as you hold it up tp the light.
When you seal the dough around the filling make sure that there are no air pockets trapped in.
I use my fingertips to gently press from one side of the filling around to the other end so that I force out any trapped air.
Press the dough in between the mounds of filling to ensure that the dough is firmly sealed.
At this point you can cut your ravioli.
You can either use a very sharp knife to cut the ravioli freeform, or use a ravioli cutter of your choice.
Place the ravioli on a pasta drying rack, or on a lightly floured dish towel. Any remaining excess dough from in between the raviolis can be used to make soup.
I usually run these extra bits through the pasta machine using the spaghetti cutter.
Place all the pasta bits on the drying rack or dish towel to dry.