A flavored ravioli pasta dough with orange and basil, stuffed with ricotta cheese, topped with an orange basil butter and toasted pine nuts.
There are so many ways to decide how to fill. I generally decide how large or small I want my ravioli and measure accordingly. I use a small scoop to stay consistent with filling, place a second piece of rolled pasta, and use the above cutting tool. I am not scientific or perfect. I have been able to make fairly consistent sized ravioli by eyeballing, but feel free to come up with your own system. (I’m still working on this).