Dust some semolina on a sheet pan or two, and leave it on the side. Divide the dough into four equal parts. Work with one part at a time and leave the rest covered with the cling film. If you have a pasta machine this will make your job easier, however, no worries a simple rolling pin will be enough.
Roll the dough into about 0.5 cm thick as the dough shouldn’t be so thin. Cut circles with an 8 cm cookie cutter or a glass.
Fill these circles with a teaspoon of ricotta filling, and brush the edges with water. Close tightly around the filling. If you want, here you can use a fork to crimp the edges.
Place the ravjul on the semolina covered sheet pan and leave some space between one another, so that they don’t stick together. Keep repeating these steps until all of your dough and filling are finished.
To cook the ravjul, just boil some water seasoned with salt, and cook until the ravjul floats to the top, after approximately 8 minutes.