Cut 1 pasta sheet in half lengthwise.
On first half sheet, starting about an inch from the edge, equally distribute 1 measuring teaspoon (mounded) of filling in 2 rows of 5 each.
Brush edges and in between mounds with water.
Cover the remaining half of pasta.
Firmly press edges and in between mounds.
Trim edges, then, evenly cut between mounds to form ravioli. Check edges; press again to seal firmly, if necessary.
Repeat with remaining pasta sheets.
Lightly dust ravioli with flour to prevent sticking.