Make the filling

1. Warm the olive oil in a cast-iron pan over medium heat.
2. Add the shallots and sauté until softened, 3–4 minutes.
3. Add the garlic and cook until fragrant, about 1 minute.
4. Stir in the ground plant-based sausage and sauté until lightly browned and fragrant, about 5 minutes.
5. Remove from heat and let cool completely before filling the ravioli.

Assemble the ravioli

1. Divide the rested pasta dough into four pieces, keeping unused portions covered to prevent drying.
2. Roll each piece through a pasta machine, starting at the widest setting and gradually working down to setting #4 (or about 1/16-inch thick).
3. Drape one sheet of dough over a floured ravioli mold.
4. Spoon about 1 teaspoon of filling into each well.
5. Lay a second sheet of dough over the top, pressing gently to seal.
6. Use a rolling pin to cut and seal the ravioli, then remove excess dough.
7. Transfer ravioli to a parchment- or silpat-lined baking sheet. Repeat with remaining dough.

Cook the ravioli

1. Bring a large pot of well-salted water to a boil.
2. Drop in the ravioli in batches (6–8 at a time).
3. Cook until the ravioli float, then boil for 1 additional minute.
4. Remove with a slotted spoon and serve immediately with sauce and toppings.