30 DAYS OPEN PURCHASEEight centimetres is the size for ravioli that make no apologies. It's big enough for the famous raviolo with a whole egg yolk in the middle, nestled in a ring of ricotta and spinach, boiled so briefly that the yolk still runs out over the plate when you cut into it. Two of those are a starter. Three are a statement.
The stamp is used like any ravioli stamp. Lay out a sheet of pasta, add the filling, lay a second sheet on top and press out the air with your fingers. Then press the stamp down over each mound, and the edge cuts through the dough and seals the layers in a single press. With such a large diameter you get plenty of room for filling and a proper edge that seals tightly.
The size makes the stamp useful well beyond the pasta kitchen. It cuts rounds for empanadas, pierogi and dumplings, for small pies and tartlets, and for biscuits and puff pastry. It's the kind of tool that turns out to be unexpectedly useful once it's in the drawer.
The stamp is made of cast aluminium with a wooden handle and comes from Marcato in Campodarsego near Padua, which has been making pasta machines and kitchen tools since 1930.
Makes round ravioli, approx. 80 mm in diameter. Cast aluminium stamp, solid wood handle. Clean with a cloth and brush, without water. Not dishwasher safe. Made in Italy.
