ArticKatt - please forgive me ... maybe what you are calling a pasta machine and what I was thinking of being a pasta machine are maybe not the same? To me, a pasta machine is a roller gizmo like the Atlas, Imperia or VillaWare like this
... but the recipe you gave would be more fitting to a pasta extruder
machine (which would require a much softer dough). Although I am still confused about, "I used a basic recipe of 2 cups floor and 6 eggs as I was cooking for 6 pasta lovers."
The ravioli roller mish linked to is one that I have seen. I'm more familiar with the "old world" wooden rollers like this
- but they do come in different sizes if you check around for them - and someone makes one that is a composite of both plastic and wood.
The other thing that I was talking about, kind of like an ice-cube tray, looks like this
- again they come in different sizes and shapes (round or square) if you look around for them.
Personally - I'm still making them totally by hand (and I have NEVER used won-ton wrappers). I make the dough, crank it out in a 6-inch wide strip, and depending on the size of ravioli I want I spoon the filling on, and cut and seal by hand.