One sheet will be the bottom half of the ravioli, and another sheet will be the top. Cover any dough you’re not using with a damp cloth to keep it from drying out.
Cut the rolled out sheets of dough into thin strips of uniform width.
For our filling, we’re using leftover mashed butternut squash. And to scoop it, we’re using a teaspoon measuring spoon. You don’t want a heaping helping of filling. And you don’t want to crowd. Space the filling far enough apart so that each dumpling has a clear border.
If you’re using an egg-based pasta, brush an egg wash over the top sheet of pasta to help seal it to the bottom. For eggless pasta, use water or milk.
Gently lay the top sheet of pasta over the filled bottom layer, matching up the two sheets evenly.
Air trapped in ravioli will expand and even burst as they cook. Work out any air bubbles by pushing the air out to the edge of the pasta with your fingers.
Cut the dough into individual squares with a ravioli cutter or pastry wheel if you have one.
If you don’t have a ravioli cutter or pastry wheel, no worries. Use a sharp knife, small cookie cutter, or even a shot glass to shape the dumplings. Shape-wise, you can make squares, circles, hearts, whatever you like. When you’re done cutting, crimp the edges with a fork.
Fresh ravioli will cook in minutes, so refrigerate your ravioli, wrapped in plastic, until you’re ready to cook them. Top your ravioli with a tasty sauce. A simple browned butter and herb sauce is terrific. Here are some other sauce ideas:
Related: Get the basics on cooking pasta, including answers to common pasta-cooking questions.