These lemon mascarpone ravioli are perfect for a spring or summer night meal, and pair perfectly with a fresh and simple herb pistou.
When dough has rested, spread a bit of flour on a large cutting board or dough board (I use this marble dough board), and use a rolling pin and pasta roller to roll out sheets (I like to roll mine to the #5 thickness on my KitchenAid pasta roller attachment). Put dollops of about two teaspoons a few inches apart on one sheet, then use a pastry brush to brush a thin layer of egg wash around each dollop. Then place a second sheet of dough on top, using your finger to carefully press around each dollop of filling, pressing out any excess air. When finished, use ravioli cutter to cut out each ravioli. Place on a lightly floured baking sheet to rest. Repeat with remaining dough.