A simple ravioli maker consists of a ravioli tray and small rolling pin. A sheet of fresh pasta is placed on the tray, overlapping the edges slightly, each cell is pressed down slightly with your finger to make a cavity and then a teaspoonful of the filling of your choice and own making is added to each cell. Another sheet of pasta is laid over the top, again overlapping, and when the rolling pin is rolled with pressure over the whole thing, the individual ravioli are cut and sealed.
Excess pasta is gathered up, rolled into a ball and re-used. The ravioli can be tipped out by inverting the tray and then they are cooked in salted boiling water for as long as your particular recipe states.