Divide the dough into 4 portions and roll out as thinly as humanly possible (if you have a pasta machine you need to roll out to 3mm thickness), and leave the pasta on a dish towel until it dries out a bit.
Using a 3 inch crinkle edged round cutter stamp out 30 rounds of pasta, I used all the bits and bobs and rolled out again and cut up almost the entire dough.
Top 15 rounds with spoonfuls of the filling and brush the edges with water and place another round of pasta on top.Press firmly around the edges to seal.
Bring a large pan of water to boil, add salt, add the ravioli and cook for 3 to 4 minutes, the pasta when cooked will rise up to the surface of the water.
Drain well and toss with the drained oil from the sundried tomatoes. Sprinkle with pepper and a few sprigs of fresh coriander. Nice!