30 DAYS OPEN PURCHASEA round stamp does more than round ravioli. At 5.8 cm in diameter you can of course make generous ravioli from two sheets with filling in between, but you can also cut out single rounds of pasta, put a dollop of filling in the middle and fold them into half-moons. Then you have mezzelune, and if you fold the corners around a finger they become large tortelloni. One stamp, three pasta shapes and a kitchen that suddenly looks far more Italian than it did this morning.
For classic ravioli, 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. The size leaves room for a generous filling, such as ricotta and spinach, pumpkin, mushrooms or slow-cooked meat.
The stamp also works brilliantly for biscuits, shortcrust and puff pastry, and for round pieces of dough for dumplings, empanadas or little pies.
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. 58 mm in diameter. Cast aluminium stamp, solid wood handle. Clean with a cloth and brush, without water. Not dishwasher safe. Made in Italy.
