A simple pin, but it works.

Ravioli pin

This pin is different from others in that it's just a cage with nothing inside. But it works fine.

I make the pasta sheet, lay it down, and spread an even layer of filling across that. Then lay another sheet on top, and roll it.

The thickness of my ravioli is determined by how thick that layer of filling is. The pin's cavity depth (or lack of a defined depth) has nothing to do with thickness.

I think the wooden ones are shaped the way they are just because it's easily turned on a lathe, and the curves are pleasing to look at. Then they inlay the wood strips, which do the actual work. And other manufacturers copy that original design without much thought. But the inside curves are not needed imo. I'm willing to entertain opposing views.

The pin file STL is slightly different than the pin in the Featured photograph. The one in the photo had too-thin dividers, so the space between the ravioli was too narrow to cut without occasionally cutting into the filling. I prefer wider borders.. easier to separate with a ravioli-wheel.

The pin will make 3-wide on dough that comes out of a regular pasta machine....maybe it's 5 1/2 inches wide? Whatever it is, there's a bit left over on the edges to trim off.

It presses them about 1.25 inches square (32 mm) but of course they grow when cooked... to at least 1.5" or 1.75" square when I do it. Maybe even larger.

It's tall and kinda thick sectioned, and a time consuming print, so on an Afinia I used 0.35mm layers, minimum fill. Still, 2hours, 30 minutes. 80 grams ABS. Support is there in all the squares but easy to remove.

Metric version included.
If you're squeamish about using a print, and/or non-food-safe plastic on something like this, please don't hesitate to not do it.