6TO ASSEMBLE RAVIOLI

Divide pasta dough into 4 pieces. Roll each piece out into thin, oblong shape. Feed through pasta roller on widest setting. Fold in thirds or quarters and roll through again until it’s smooth and has no holes. Then run pasta sheet through on setting 2 twice, then setting 3 twice. You can go up to 4 if you’d like.

If using a mold, flour ravioli maker before laying pasta sheet on top. Lightly flour top of pasta and press plastic mold into top to create indentations. Fill each indentation with about a tsp of chocolate mascarpone filling. Top with second sheet of pasta dough, pressing lightly into each indentation while placing on top to avoid trapping air bubbles.
Lightly flour, and roll the top with a rolling pin until you can see the perforations. Flip over, remove ravioli from mold, and separate pieces. Repeat until filling is used up, piecing together pasta scraps when necessary. Roll any extra dough out to setting 4 or 5 and cut into fettuccini for use in another dish. Use ravioli immediately, or refrigerate or freeze for later.