Cut the pasta dough into two pieces, about 300g each. Roll each piece out to around a 1cm thickness, then slowly feed through a pasta machine, gradually reducing the settings until you reach thickness level 1.5. Cut each pasta sheet in half so you have four pieces in total. Dust the worksurface with some semolina, lay out one pasta sheet and spoon heaps of the filling (about ¾ tbsp each) along the sheet, spacing them about 3cm apart. Mist or lightly brush a little water on the pasta (this will help it seal), then top with another sheet of pasta. Using your fingertips, gradually push the air out of the pasta parcels and seal tightly around the filling. Cut the filled ravioli apart with a ravioli cutter or sharp knife, then transfer to a baking tray sprinkled with plenty of semolina (this will help stop the ravioli from sticking to one another). Repeat with the remaining pasta sheets and filling – you should make around 36 ravioli in total.