30 DAYS OPEN PURCHASE48 ravioli at once sounds like a project, but these are small. At 2.5 x 2.5 cm each, they're more like raviolini, the little cushions often served in Italy in a clear, hot broth and eaten with a spoon. Shaping 48 of those by hand would take an afternoon and a certain amount of patience. With the tray it takes a few minutes.
The tray is made of cast aluminium with 48 small hollows and sharp edges. Lay a thin sheet of pasta over the tray, gently press the dough into the holes, put a little dollop of filling in each and cover with a second sheet. Then roll the wooden rolling pin over the tray, and the edges cut through the dough and seal the layers around every little raviolo at once. Turn the tray over and out they fall.
Small ravioli want a filling with plenty of flavour, as there isn't room for much in each one. Parmesan and ricotta, mortadella or a fine mince work well. Serve them in broth, with melted butter and grated cheese or in a light tomato sauce, and expect someone to ask how you found the time to make so many.
The tray comes from Marcato in Campodarsego near Padua, which has been making pasta machines and kitchen tools since 1930.
Makes 48 square ravioli, approx. 25 x 25 mm. Cast aluminium tray, solid wood rolling pin. Clean with a brush or cloth, not dishwasher safe. Made in Italy.
