Please look at the step-by-step photos in post above.

Roll out ⅙th or ¼ of your dough at a time, keeping any dough not being used tightly wrapped.

Place a rolled out pasta sheet on a wooden cutting board and place your mold on it to cut out two pieces that are bigger all the way around by about 2cm.

Dust one of the pieces with flour and rub over the surface so it has a nice even layer of flour on it. Put the second piece aside for now.

Place the floured piece, floured side down into the inside of the mold.

Use a pastry brush or your fingers to push the pasta down into the filling indent.

Pipe or spoon the filling into the gaps and then use the back of a teaspoon or your finger to gently push the filling down and to make it level across the top.

Place the second piece of pasta (with no flour on it) on top and then use a rolling pin to gently roll over the top. Don't use too much pressure.

Gently but quickly, flip the mold over then press down on top of it firmly.

Holding down one of the corners of the over hanging pasta, gently ease the mold off the pasta.

Because you have floured the side that went in it should come away really cleanly.

Trim the edges and separate the ravioli and place them on a tray lined with parchment paper and dusted with semolina.