Sometimes we get a craving for something specific like ravioli.  It's easy to whip up on the fly with some simple ingredients and some leftovers.

For the dough, I pour boiling water into 1 Cup flour until it starts to come together. 

The dough is soft and warm and smoothes out beautifully after a couple minutes of kneading.

After covering and allowing the dough to rest at least 15 minutes, it rolls out nicely.  I don't even use flour on my board (no mess!).  I use a piece of foam rubber drawer liner to keep my board in place while I roll.  I coil the dough into a long log and roll it, keeping it as rectangular as possible.

To keep the dough even, I frequently flip the dough over by rolling it over the pin to invert it.

To square the corners, a small tug and immediate roll brings the pasta to the edges of the board.
I cover my entire board with the pasta, nice and thin,  I cut it in half lengthwise with pizza cutter.
 
For the filling this time I used home made ricotta, leftover roasted chicken, Italian herbs, egg, salt, and parmesan cheese. That's just what I happened to have on hand.  I divide the filling into quarters and get 3 spoonfuls out of each quarter to make a dozen LARGE ravioli.  I start on one half of the pasta spooning 6 mound across one edge.

I brush the edge and in between each mound with water, fold the pasta over the mounds, then press down between each mound, sealing the edges trying not to trap air inside.

Cutting the pasta with the pizza cutter helps further seal them.

Then of course I do the remainder of the pasta with the remaining filling to get 12 ravioli.

I bring a large wok of salted water to boil, and drop the ravioli individually to keep them from sticking.  They float after about a minute, then I boil them for a few minutes over a soft boil.

I garnish with herbs, parmesan cheese, maybe a little olive oil and serve with marinara on the side.