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Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and leftover crusty bits. Discard these bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead it for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
Roll out pasta to the thinnest setting on a pasta rolling machine and place on a lightly floured surface.
If you have a ravioli-cutting rolling pin, cover the layer of pasta with a 1/4-inch thick layer of the ricotta mixture. Place an equal sheet of pasta over and press down lightly with your hands. Carefully roll the 2 sheets together with the roller to form the ravioli. Using a pastry cutter, cut the ravioli apart by running down between the ravioli.
If you do not have a ravioli-cutting rolling pin, then cut a single sheet of pasta at a time into rectangles 2 by 1-inch. Place a teaspoon of the ricotta mixture into the center of each rectangle and fold the pasta down like a piece of notebook paper and seal to form a 1-inch square. Repeat until all ingredients have been used.
Bring 8 quarts of water to boil and add 3 tablespoons salt. Drop the ravioli in and cook 6 to 7 minutes, until tender and fully cooked. Meanwhile, in a 12 to 14-inch saute pan, heat the butter until melted and bubbling. Emulsify with 4 tablespoons pasta water taken from the pasta pot. Remove ravioli from cooking liquid, drain and add to saute pan. Toss over heat 1 minute to coat, and serve immediately.