Remove prepared ravioli dough from the fridge. Cut the dough roughly in half – one piece should be slightly larger than the other, but not quite a ⅓ to ⅔ ratio.
Generously flour your countertop/ rolling surface and begin rolling out the smaller of the 2 pieces of ravioli dough. The dough should be stretchy, so it takes some work to roll out completely. Add extra sprinkles of flour as needed to prevent the dough from sticking to counter or rolling pin.
Keep rolling until the dough is very thin (until you can almost see through the dough).
Scoop the prepared ravioli filling onto this piece of dough. Each scoop should be around 1 tablespoon in size and spread out giving space around the edges (to press the top and bottom dough pieces together). Ideally, scoop the filling into rows/ a grid pattern.
On a separate piece of counter top, roll out the slightly larger piece of dough. Try to roll into the same shape as the first piece that has the filling on it. Again, be generous with the flour used to prevent the dough from sticking.
Carefully lift the larger piece of dough and gently place it over the scooped ravioli filling on the first piece of dough. Try to allow the dough to fall into spaces between the ravioli filling – if the filling is in nice rows, allow the top dough piece to fall in between these rows.
Gently press the top piece of ravioli dough around each scoop of filling. Next, cut the ravioli by slicing around each piece – if you’ve created rows, make straight cuts along each row.
Carefully pick up each piece of ravioli, pressing the edges together with a fork so they hold. Set the ravioli aside on a piece of parchment paper (a surface that won’t stick).
Fill a large pot with water and bring to a boil over high heat. Once boiling, gently add the ravioli (work in batches to not crowd the pot) and boil each piece for 1 minute. I use a slotted spoon to transfer the ravioli into and out of the water.
The ravioli are now ready for sauce! If the sauce isn’t ready to add the ravioli directly into, place the cooked ravioli onto a piece of parchment paper while you prep the sauce (cooked dough sticks together so keep the pieces separate).