Stuff each ravioli slot with 1 to 1½ tablespoons of the meat filling totaling 12 individual filling slots. Do not over stuff. Place another sheet of rolled-out dough over top and then lightly flour.

Bolster up the meatiness with ground beef ravioli, or make it extra cheesy ... Polish pierogies, or Chinese wontons. In fact, you can even find potstickers called "Peking ravioli" in Boston.