I've often made ravioli in the past by hand and always with varying results. The problem is ensuring each raviolo is free of air pockets, otherwise it bursts when you cook it.  I like to use a ravioli tray, which is a bit of a cheat, but it helps with uniformity and keeps air pockets out.

Pasta dough
200g '00' pasta flour
2 eggs
1 egg yolk

If making by hand, mix all ingredients together till it forms a ball
Knead for 1-2 mins
If using a food processor pulse all ingredients together until they form a ball 
Wrap the dough in cling film and place in the fridge.

Filling
20g dried porcini
1 large shallot finely chopped
2 cloves garlic finely chopped
150g ricotta
50g parmesan grated
1 egg beaten
salt and pepper

Re-hydrate the porcini in hot water for 30 mins and allow to cool, 
Remove the porcini carefully from the water with a slotted spoon so you don't end up with grit from the mushrooms
Fry off the shallot and garlic until soft
Roughly chop the porcini and add to the pan with the garlic and shallot, fry for 5 mins
Transfer the garlic, shallot and porcini to a blender and pulse till it forms a rough paste, Allow the paste to cool 
Mix the paste in a bowl with the ricotta, parmesan and egg and season well
Place the mixture in the fridge to allow the mixture to set a little

To make the Ravioli
Roll out the dough till it is "paper thin" or you can at least almost see your hands through the dough
The setting will vary from pasta roller to pasta roller, but the hand technique is a good gauge for ensuring your ravioli will not be too thick

If making by hand
Have two lengths of pasta dough the same size, side by side
On one, place your filling at intervals using a teaspoon along the pasta dough ensuring there is a good sized gap between each piece of filling
With your finger, wet the dough around the filling
Place the other length of pasta over the filling and press the dough around the filling, ensure there are no air pockets
Cut the dough into shape using either a pastry cutter or pasta cutter
Place on a tray dusted with flour in the fridge till you are ready to cook

If using a ravioli tray
Roll out two lengths of dough slightly bigger than the size of your tray
Place one on the tray and press the dough into the holes gently
Place the filling into the holes
Wet the pasta around the outside of the holes
Place the other length over the top and then using a rolling pin roll the pasta on the tray so that it gets cut by the serrated edge of the tray
Remove the ravioli and place on a tray dusted with flour covered in the fridge

Repeat till you have used all the dough and the filling

To cook the ravioli
Place the ravioli in a large pan of boiling salted water and cook for 2 minutes
Remove from the water using a slotted spoon and allow to drain on some kitchen paper

Sauce
100ml chicken or veg stock
50ml white wine or vermouth
20ml cream
5g butter
Few sprigs thyme finely chopped
Zest of quarter lemon

In a pan heat the wine and the stock until it is reduced by half
Add the cream and stir through
Add the herbs and cook for 1 minute
Finish with the butter and season to taste

Serve the ravioli with the sauce and some grated parmesan if you wish.