With one sheet of dough on the counter, add 1 to 1/2 tablespoons of filling, spacing about 1-1/2 to 2 inches apart
Wet the dough with water at the seal points
Lay second sheet of dough atop the sheet containing the filling.
Seal around the filling, removing air bubbles as best that you can. Press dough together where you placed the water to assure the ravioli is sealed
With a heart shaped cutter or a knife, cut out ravioli hearts and place on a sheet pan that has been prepared with parchment and semolina flour. You can use cornmeal as well.
Bring 4 quarts of water to the boil with a tablespoon of kosher salt
Once boiling, cook the ravioli a few at a time. The ravioli is cooked when it floats to the top. Approximately two minutes.
Place cooked ravioli in your serving dish and add sauce.
Top with fresh parmesan cheese and parsley if desired.
See blog post for freezing instructions and make ahead tips!