Make ravioli dough as in basic recipe for pasta; divide dough in half; roll out ⅛ inch thick. Cut dough into strips 2 inches wide, and place a teaspoon of filling at 2-inch intervals. Cover with another strip of dough. Then, with your finger press dough down around the filling. Cut dough into 2-inch squares and seal edges carefully with water. Set aside for 2 hours, and then cook as for any pasta.