30 DAYS OPEN PURCHASEThree centimetres isn't much, roughly a little bigger than a coin. But it's exactly the size you need when you want to make really small ravioli, the kind that float around in a hot broth in Italy and are eaten with a spoon, or little bites that can be eaten in one mouthful without anyone having to lean over their plate.
Lay out a sheet of pasta, add small dollops of filling close together but not too close, lay a second sheet on top and press out the air around each dollop with your fingers. Then press the stamp down over each little mound, and the edge cuts through the dough and seals the layers in a single press. With a stamp this small you'll make a lot, and that's part of the point. Put on a podcast and expect it to be meditative rather than stressful.
Small ravioli want fillings with lots of flavour: parmesan and ricotta, mortadella, a fine mince or mushroom with thyme. The stamp also works well for little biscuits, shortcrust bases for mini tartlets and puff pastry nibbles.
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. 30 mm in diameter. Cast aluminium stamp, solid wood handle. Clean with a cloth and brush, without water. Not dishwasher safe. Made in Italy.
