Once rested, cut the ball of dough into 4 pieces. Each piece will become one sheet of pasta. Roll each sheet on a well-floured surface, cover and set aside. Take one rolled sheet, leaving a border around the edges, place two lines of teaspoonfuls of filling about 1-inch apart. This will be your bottom sheet. Be sure not to use too much filling, as to avoid the ravioli not sealing or bursting open while boiling.