Working on a lightly floured surface, cut ball of pasta dough into 4 equal pieces.
Work with one piece at a time, keeping the remainder covered.
Follow manufacturer's instructions to pass dough through pasta roller until you reach thickness level 6. Rolled dough should be approximately 4" x 36".
Lay dough horizontally in front of you.
Using 1/4 of the mixture, place 1t of filling at a time about 1" up from the bottom edge, and 1" from the left edge.
Moving right, repeat this process, spacing the filling about 3" apart, until you have 12 filling mounds.
Use a pastry brush to brush the visible dough around the filling with water, which acts as a sealer.
Fold the top half of the moistened dough over the filling, meeting the top edge with the bottom edge.
Use your fingers to carefully seal all around the filling mounds, making sure to remove any air pockets along the way.
Use a knife to cut the ravioli into 12 pieces.
(Note: if you are using wonton wrappers instead, place 1t of filling in the middle of 1 wrapper, brush the edges with water, and place a second wrapper on top, sealing the edges, and eliminating any air bubbles.)
Move the ravioli pieces to a floured baking sheet, arranging in a single layer, and cover with a towel.
Repeat with the remainder of the dough and filling until you have 48 ravioli.
At this point, the ravioli can be frozen on the baking sheets, gathered into a freezer bag, and stored for later use.