Cut dough into 4 even pieces on floured board. Roll 1 piece into a 16 x 4 inch rectangle. Cut into 8 (4 x 2 inch) pieces. Spread 1 teaspoon meat filling at a time on 2 inch side of pasta to within 1/4 inch of edges. Fold dough over filling; bring edges together. Firmly press edges together with floured fork, if it won't stay together use a little water. Place in single layer and cover with clean towel. Let rest for 30 minutes.