Combine all ingredients. Season to desired taste and set aside. Roll out pasta dough and make a circle of pasta with a cookie cutter or a glass and place about 1T of filling in the center of the circle. With fi nger, place a bit of water around the edge. Place another circle on top and crimp with fork to make sure they are sealed. Place on baking sheet until all are made. Boil 8 quarts of water and add salt. Add ravioli and turn heat off and place lid on pot. Let them sit about 6 minutes, until pasta is al dente and filling is hot. Take out with slotted spoon and serve right away with warm sauce or olive oil or melted butter. Instead of cooking ravioli right away, you can freeze them on the baking sheet, so they don’t stick. Once frozen, place desired quantity in freezer bags and add about 3 minutes to cooking time. Do not thaw frozen ravioli. ENJOY!