30 DAYS OPEN PURCHASEThis is the round ravioli stamp in the size most people picture when they think of ravioli. Four point eight centimetres is enough for a proper dollop of filling and an edge that holds together, and three or four on a fork is still a reasonable mouthful, depending on how you define reasonable.
Lay out a sheet of pasta, add the filling at even intervals, lay a second sheet on top and press out the air around each dollop with your fingers, so no air pockets form that will burst in the boiling water. Then press the stamp down over each mound, and the edge cuts through the dough and seals the layers in a single press. It's far quicker and neater than cutting with a knife, and far more precise than using a drinking glass and hoping for the best.
A stamp also gives a freedom that a ravioli tray doesn't. You decide how many you make and where the filling goes, and there's nothing stopping you making five ravioli on a Tuesday. The stamp works just as well for biscuits, shortcrust and puff pastry.
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. 48 mm in diameter. Cast aluminium stamp, solid wood handle. Clean with a cloth and brush, without water. Not dishwasher safe. Made in Italy.
