Heart Ravioli Stamp, 3.4 in.

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Current Stock:
3.4 x 3.9 in. across
4 in. high
Beechwood handle
Made of food-safe aluminum in compliance with EU regulation EN601

How to Make Ravioli using the Stamp Cutter:
Roll a sheet of very thin dough.
Cut out the shapes with the stamp.
Put the scraps back in a bowl to be rolled again.
Spoon a small quantity of filling onto a cut piece.
Brush near the edges with egg yolk.
Place another cut piece on top.
Press down around the edges to seal.
Put the ravioli on a floured sheet until cooking time.

Make a hole with a toothpick, in each ravioli, to help prevent bursting during cooking.
Also use these forms for sweets, like bocconotti, with sweet pastry and fillings.
Perfect for empanada treats, with savory meat-and-vegetable fillings, or with fruit. Different sizes accommodate anything from an empanadita to an empanada gallega.
Great for any filled dough pastry, including calzone and turnovers.

More on How to Use the Ravioli Stamp plus Recipes
Country of Origin:
Made in Italy