Roll the sfoglia in order to get a very tiny layer. Do not sprinlke with semola otherwise the layers will not stick together when you have to close the filled pasta. Cover the table with semola to avoid the sfoglia to stick to the table. Pace the filling of your choice in row and columns. Cover with a new and fresh sfoglia. Press starting fron center to side in order to mache the two layers to weld togetres pushing air outside.
Use the special cutter to seal and cut the ravioli. Dip the tool in white flour time to time, it will act as lubricant, separate the ravioli and place them on a tray sprinckled with semola. After 10 minutes turn them to dry the back part. Avoid overlapping the ravioli to prevent them from sticking together. If you like you can dry and keep in the frige for one week or in the freezer for three monts.
You may eat immediately by cooking them in abbundant boiling water for about five minutes. If they are dry you have to count the time from when they will come afloat.
Drain the water and cover with your preferite sauce.
The filled pasta are many. It is possible to have a speciality for every village. They differ for the nature of filling, the type of pasta and the shape. Here we have a short list, for few regions in the north of Italy taken from the magazine “ZAFFERANO”.
