Divide pasta dough in half. Keep dough you aren't using wrapped until ready to use.
Roll pasta dough to a "6" thinness using a pasta roller, starting with the widest setting on the roller. Roll the dough through twice on each setting so that it fully relaxes and doesn't shrink back. Dust with flour as needed to prevent sticking.
Lightly dust a clean countertop with flour and lay out the sheet of dough. Trim ends where they're lopsided so you have a clean rectangle.
Fold the dough in half lengthwise (so if it was 20"x5" it would now be 10"x5"). Unfold and cut where the crease was so that you have two equal sized sheets of pasta.
Dust additional flour under the sheet that will form the bottom of your ravioli so it doesn't stick to the counter. Use a pastry brush or dry paper towel to brush and excess flour off the surface of the pasta sheet.
Without cutting all the way through the pasta, use your ravioli stamp to lightly mark two rows of ravioli so you know where to place the filling. If using a circle cutter, leave about ¾-1" between each; If you're using a square ravioli cutter they can be much closer together or not have any gap at all.
Scoop 1½ tsp of filling into the center of each ravioli.
Lay the other sheet of pasta over the filling. Working from the center outward, use your fingers to gentle smooth out the dough and seal the two layers together around the mounds of filling. Seal the outer edges of the pasta sheet last so to avoid trapping air bubbles.
Carefully place your ravioli stamp over each mound of filling and press down firmly to cut through the pasta and seal the edges shut.
Pull up any excess dough and knead or combine together to re-roll later.
Gently pull ravioli up off the counter (use a bench scraper or thin metal spatula if they're sticking) and transfer to a lightly floured sheet pan to dry or cook immediately.