• Make pasta dough. Refrigerate for 30 minutes or overnight.

Make Ravioli

• Mix together the ingredients for the cheese mixture. Set aside.
• Start with ¼ of the dough. (Keep the remaining dough covered so it doesn't dry out.) Roll the dough into thin sheets using a pasta maker. (Roll to the proper thinness as instructed in your owners' manual. For the KitchenAid Pasta attachment that is level 4-5.)
• Lay the sheet of pasta on a floured surface or parchment paper. Place 1 tablespoon size dollops of the cheese mixture onto the sheet of pasta about 2 inches apart.
• Fold the dough over the cheese to meet with the other edge of the dough. (Or just place a second sheet of dough on top.)
• Smooth out the dough, removing as many air bubbles as possible.
• Use a ravioli stamp, ravioli wheel, or knife to cut out the ravioli shapes.
• Crimp edges with a fork.
• Repeat the process with the remaining dough. You can re-roll any leftover scraps of dough to use it all up.
• Discard any ravioli with holes or tears. They will just come apart in the cooking process.

Cooking Ravioli

• Drop the ravioli one by one into a pot of boiling, salted water. Stir often to be sure they don't stick to the bottom or each other.
• Cooking times vary depending on thickness but it's usually about 8-15 minutes. Frozen ravioli may take 2 minutes longer.