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Bring a large pot of water to a boil. Season water with salt.
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In a large bowl, mix together cheeses, basil, oregano, and pepper until well combined.
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Using a 2" or 3" round cutter, cut out circles from your rolled pasta dough. Place 1/2 tablespoon filling in the center of half of the pasta circles if using a 2" cutter. (The recipe says to use 2 teaspoons filling for a 3" pasta round.)
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Using your finger, rub some water round the edge of the pasta circle with filling until it's well moistened. Top each filled circle with a second pasta circle. Carefully press down, sealing the edges, and removing any air from around the pasta filling. {I went back and pressed any extra air out after I closed all the ravioli.}
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Take a fork and gently press down around the entire edge of the ravioli with the fork tines. {This isn't part of the original recipe, but I was paranoid the filling would try to get out.}
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Gently drop pasta into water and cook for 3 minutes. Pasta will sink and then float when ready. Give the pasta a little stir while it's cooking to make sure it doesn't stick.
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Drain the ravioli. Serve with your favorite sauce and a little extra Parmesan cheese on top!