30 DAYS OPEN PURCHASEOval ravioli of 10 cm aren't the kind you sneak five of onto a plate. They're ravioli that are the dish. Two or three make a portion, and with so much room the filling can carry the whole dinner: ricotta and spinach, braised ox cheek, mushroom and truffle, or a generous spoonful of burrata that oozes out when you cut into it.
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 it cuts through the dough and seals the layers in a single press. It also works nicely as a cutter for shortcrust and biscuits.
The stamp is made of cast aluminium with a wooden handle. It's simple, durable and takes up no space in the drawer, and it does something a ravioli tray or a pasta machine can't: really big, oval ravioli.
The stamp comes from Marcato in Campodarsego near Padua, which has been making pasta machines and kitchen tools since 1930.
Makes oval ravioli, approx. 100 mm long. Cast aluminium stamp, solid wood handle. Clean with a cloth and brush, without water. Not dishwasher safe. Made in Italy.
