4
Roll out the pasta dough to make two 2mm thick sheets. Pipe blobs of the 'nduja onto the first pasta sheet, then carefully cover with the second sheet. Using a little water to seal, gently but firmly press down around each mound of filling to ensure a good seal. Cut out the ravioli using a very small pastry cutter or ravioli stamp. Store the bottoni under a slightly damp cloth in the fridge to prevent them from drying out