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1
Divide prepared pasta dough into two pieces.
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2
With your hands, press each into a round roughly 1/4 inch thick.
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3
Set a hand-cranked pasta machine on the widest setting and pass one round of dough through the machines smooth rollers.
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4
Continue passing dough through the pasta machine, adjusting to a narrower setting with each pass, until it is very thin, about 1/16 inch thick, or dial number 8 on most machines.
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5
Cover pasta sheet with plastic wrap and repeat with remaining dough round.
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6
Trim pasta sheets to 24 inches in length and cover with plastic wrap while you assemble the filling.
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7
Combine mozzarella and pecorino in a medium bowl and mix until well blended.
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8
Place a sheet of pasta (roughly 24 by 5 inches) on a dry, lightly floured surface and evenly space 9 (1-tablespoon) portions of filling across the dough (be sure to keep at least 1 inch between each spoonful of filling).
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9
Cover with the second pasta sheet and press the sheets of dough together, pushing out any air pockets as you go.
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10
Using a ravioli cutter or a knife, cut out 9 ravioli.
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11
Repeat with remaining dough and filling for a total of 18 ravioli.
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12
Place ravioli on a baking sheet and cover with plastic wrap until ready to cook.
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13
(This can be done up to a day ahead, and the ravioli can be kept in the fridge.)
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14
Bring a large pot of well-salted water to a boil.
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15
Add a few ravioli, being sure not to crowd the pot, and cook until the ravioli rise to the surface, the dough is al dente, and the filling is hot, about 1 to 2 minutes.
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16
Remove with a slotted spoon to a plate and reserve while you cook the remaining pasta.
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17
Arrange three to four ravioli per plate, top with sauce, and serve immediately.
