It's hard to roll the dough as thin as a pasta maker.
recipe for the dough is form http://www.goodfoodstories.com/homemade-ravioli/
I tripled it, and only got 12.
I stuffed them with the left over Rocotti Cheese I made, added about 1 Cup
I baked the Butternut Squash and used half of it here, smashed
1 handful of Arugula, chopped
Salt and pepper
Chili seeds, to your liking.
Mixed it all together and put spoonfulls into mold. I put to much and made my Ravioli to plump.
Boiled for 7 minutes.
My pasta sauce on some, and butter with rosemary on the other