Break up ground lamb into small pieces, add to food processor, and pulse to combine, 8 to 10 one-second pulses (do not over-process, as this will make the filling chewy and bouncy rather than tender). Transfer filling to an airtight container and refrigerate until needed (mixture may be made up to 24 hours in advance). To Roll the Dough and Bake Manti: Set oven rack to middle position and preheat oven to 350°F (177°C). Using a pastry brush, coat 2 rimmed baking sheets with 1 tablespoon (15ml) olive oil each and set aside. Dust countertop lightly with flour. Unwrap rested dough and cut into quarters. Set one quarter on work surface and re-wrap remaining dough. Using rolling pin and fingers, flatten and stretch dough to 5- by 4-inch oval that is 1/4 inch thick. If using pasta roller, proceed to step 8. If rolling dough by hand, roll dough into 12- x 8 1/16-inch rectangle using a rolling pin. Cut dough in half lengthwise to yield two 12- x 4-inch sheets. Cut each strip into seven 1 3/4-inch-wide strips. Divide each strip in half crosswise into two 1 1/4-inch squares; each sheet of dough should yield at least 28 squares. Proceed to step 13. Set pasta roller to widest setting and pass dough 3 times through the machine lengthwise at this setting.
