Place the second sheet of pasta on top of these filled squares. Using the side of your hand, in a kind of karate chop motion, press down all edges of the dough firmly, sealing the ravioli. Now all you have to do is cut them (with the pasta wheel, for those nice edges, or a chopper) and throw them in some boiling water!
You make just about any sort of pasta with this recipe. If you don't have time to bother making ravioli, it's easier to make fettucine. Roll the dough out into a rectangle, fold it over three times, and use a sharp knife to cut the dough into strips. You can then unfold them and toss them in the pot.
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