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[edit] The Pasta

[edit] Procedure

Divide the pasta dough (prepared according to the recipe here) into four equal pieces.
Roll out one of these portions until it is about a 1/16-inch thick rectangle.
Roll out another the same size. Cover with a damp tea towel.
Place about 1 tablespoonful of filling about every two inches across and down the rectangle of dough in a checker-board pattern.
With a wetted pastry brush or your index finger, paint lines down between the mounds of filling in a chequer-board pattern.
Carefully place the other sheet of pasta on top of the other one and press down around the mounds of filling firmly.
With a sharp knife, pizza wheel or pastry cutter, cut the ravioli into individual squares.
Crimp the edges with a fork. Besides being decorative, this ensures that they are well sealed.
Process the other two portions of dough in the same way.

Half-moon ravioli

Cut 3-inch diameter circles with a biscuit cutter, OR take one won-ton wrapper.
Place a tablespoonful of filling in the centre of a pasta circle or won-ton wrapper, wet the edges and cover with another circle, OR
Place 1½ teaspoonsful of filling in the centre of a pasta circle or won-ton wrapper.
Fold over one edge of the circle (or won-ton wrapper) to the other edge to form a semi-circular shaped raviolo.
Crimp the edges

Gently drop the ravioli into 1½ to 2 gallons of gently boiling salted water. (If boiling is too vigourous, the ravioli may break open.)
Stir gently with a heat-proof spatula to prevent sticking. (Contrary to the dictates of purists, you may add a little olive oil to the water if you wish.)
Simmer the ravioli for about 8 minutes or until tender but not soft.
Off the heat, remove the ravioli gently with a slotted spoon or a spider.
Drain in a colander.
Serve with tomato sauce, or with melted butter and Parmesan cheese.