When the pasta dough has rested, roll out ¼ of the dough until it passes through the last setting on the pasta machine. Take a large 1 teas. of filling, and arrange them in rows of 2 on the sheet of pasta dough with about 3- 4 cm. between each spoonful.
Roll out another ¼ of the dough and take one beaten egg yolk or a bit of water on a pastry brush and brush the bottom layer of pasta to help seal the ravioli. Take a second length of dough and drape it over the bottom piece, removing as much air as you can, gently pressing down with your fingers, now cut with a round 6cm or 2 1/4inch crimped cookie cutter. If you don’t have one you can always make them using a glass or in the traditional square shape by cutting them with a knife.
After cutting: To seal, take each ravioli in your hands and force out any excess air, if you don't expanding air can make the ravioli explode or open once you have dropped them into the boiling water. Then with your fingers press the edges firmly together taking care not to deform the ravioli too much.
Sprinkle flour over the bottom a large flat dish or tray lined with baking paper (or sprinkle with course semolina) and set each ravioli on it (do not let them overlap) as you finish them and place in the refrigerator until ready to cook. You do not need to cover them if you are going to use them the same day.
If you wish to freeze them, set the tray or dish in the freezer and freeze them before placing them into a freezer container. I don’t recommend plastic bags; I think it is better to place then in some form of flat plastic container with a bit of baking paper between each layer of ravioli. To cook frozen ravioli - don’t defrost them, I just take them directly from the freezer cook them from frozen.