Now comes the fun part! On your countertop or a large cutting board (glass cutting boards are the BEST!), unwrap your ravioli dough and tear off a chunk about the size of a tennis ball. Throw some flour down on your work surface and a little on the top of the dough you are about to roll out and then using a rolling pin, start rolling the dough out and away from you, back and forth and side to side until you have a rectangle type shape about 16 inches long and about 10 inches wide.
At this time, grab your ravioli tray and with non-stick cooking spray, lightly coat the top of the tray and the bottom of the press tray. Gently move your dough to lighly rest on top of your ravioli tray and lightly press down on the dough by placing the press tray on top to create the well. Gently remove the press tray and using a spoon, fill your ravioli wells with your chicken filling, taking care not to over fill of have your filling extend past the wells. It takes one of two ravioli to get your method on lock but once you do a few, you will see how easy it is to fill them in. Then roll out another sheet of dough exactly as you did the first and lay it gently on top of your filled ravioli.
Take your rolling pin and lightly roll your pin over the dough to seal the ravioli. Using your finger or the back of a spoon, carefully remove the excess dough from the edges of the frame and lightly run your finger down all of the cross grooves to make sure all sides of your ravioli are sealed. Lift your tray and carefully turn upsidedown on a parchement paper lined baking tray. The chicken ravioli should easily release from the tray and then you can gently tear them apart from each other. Collect the dough scraps and re-roll to make another batch of raviolis.
At this point, decide if you want to freeze them to be served later or if you are cooking them now. If you are cooking your chicken ravioli now, add the ravioli to a large boiling pot of salted water and cook for 5 - 6 minutes. Remove and serve with your favorite sauce.