30 DAYS OPEN PURCHASEHold it in your hand and feel it. The solid walnut handle is heavy enough to feel substantial but light enough to work with for a long time, dark and densely grained, with a soft natural wax finish that becomes more beautiful the more it's used. The stamp beneath is made of brass with a champagne-coloured finish, and the whole tool has the kind of weight and balance that makes you stand a little straighter at the worktop. It weighs around 230 grams, and every gram feels considered.
Inside the smooth ring is an anodised aluminium disc on a spring. Place a dollop of filling on a sheet of pasta, a second sheet on top and press the stamp down. The disc meets the dough first and gently pushes out the air so the filling gathers round and even in the middle, and then the brass edge cuts through and presses the layers into a tight, clean seal. When you lift, the spring pushes the ravioli out again, round, even and ready to boil. It's mechanics of the simple, honest kind, and it makes every raviolo just like the last.
Five centimetres is the classic ravioli size, with room for a proper filling and an edge that holds. The smooth edge gives a clean, modern look that suits ricotta and lemon with brown butter just as well as pumpkin, mushroom or slow-cooked veal. And when the pasta is done, the stamp works just as well for biscuits and shortcrust.
The stamp is part of Marcato's Heritage range, where dark walnut and brass meet in kitchen tools inspired by the 20th-century Italian kitchen. It's made to be used, but also to be owned and shown off, and to be handed down to the next person in the family who likes standing in the kitchen with flour up to their elbows. Marcato has been making kitchen tools in Campodarsego near Padua since 1930.
Makes round ravioli with a smooth edge, approx. 50 mm in diameter. Brass stamp with PVD finish, sprung disc in anodised aluminium, solid walnut handle. Height approx. 8.5 cm, weight approx. 230 g. Wipe clean with a cloth. Made in Italy.
