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As an alternative making the ravioli from scratch, pot sticker or egg roll wraps work well and save a lot of work.
Make sure that you have a single sheet of dough. Place a teaspoonful of filling in the middle. Wet the bottom edge with cold water (about 1/4"), fold the top of the pasta over the filling and press down with your finger to seal the bottom. Make sure that the seal is complete so that the filling can't leak out while you are cooking the ravioli. You can also use the tines of a fork it the edge isn't holding.
Continue until you have enough ravioli for the number of people you are serving - between 6 and 12 each, depending on whether you are serving the ravioli as a first or main course, how heavy the sauce, your guests' index on the 'noble trencherman' scale. These ravioli are pretty tasty and can sometimes inspire dilatory eaters to greater efforts. Set ample water to boil in a large pot.
When the water is boiling, add a T or 2 of salt, return the water to the boil, and start putting in the ravioli, a few at a time. These cooked quickly - about a minute (they float right to the top and become translucent). Lift them out individually with a slotted spoon, and flip them separately onto a clean dish towel to dry.
You can arrange them in heated separate plates and ladle the sauce on individually or put them all in a heated serving dish (a trick is to put a tablespoon or two of your sauce in the bottom of the dish before you put in the ravioli), stir, and serve.
The ravioli are served here dressed simply with good olive oil and pecorino cheese.