Back in November 2008, we wrote about how to make pasta dough from scratch. Begin with a batch of freshly made pasta dough. Back then we were using a blend of tapioca and brown rice flours, but more recently we've simply been using an all purpose GF flour blend.
Roll the pasta dough out into a large, thin sheet about 1/16" thick. Then cut the sheet of pasta into equall-sized squares. 2" squares will give bite-size ravioli. 3" squares will give lots of real estate for fillings.
Place a dollop of your preferred filling (we use ricotta cheese here) in the center of one ravioli square.
Wet the edges of the square with a finger dipped in water, and lay a second ravioli square directly over the first.
Using your fingers, firmly press down on the edges of all sides of the dough.
Then, using the tines of a fork, press around the edges again. This step is both cosmetic and structural, firmly sealing the filling inside the dough.
The result is beautiful ravioli from scratch. Here, I have a pretty good-sized border around the filling, but you can also put in more filling and have a thinner edge, as long as the seal is good.