Make homemade pasta (https://www.crunchtimekitchen.com/homemade-trials-pasta/) or buy fresh store-bought pasta dough. If making homemade for this recipe, I prefer to use all-purpose flour instead of semolina flour so it’s more flexible.
Roll pasta out until it’s thin enough you can see through hit. On my 8 thickness roller, I roll mine out on the 2nd to the thinnest setting.
Place 1 teaspoon of ricotta filling on the pasta dough. You should be able to get about 20 ravioli on a single sheet of pasta. Brush around the pasta with egg wash and then cover with a second sheet of fresh pasta. Press around the filling to make sure you press out as much of the air as possible.
Use a circulate cutter to cut out ravioli and make sure they are all sealed well.
Cook ravioli in salted, boiling water for 2-3 minutes until they float. Remove with a slotted spoon and let cool.
To make the “zit” effect, poke a small hole in each ravioli with a toothpick and fill the hole with a pomegranate seed.
Serve the ravioli with a quick melted butter sauce and let the kiddos “pop” their ravioli.