Flour the metal form. Check that 2 thicknesses of dough are slightly thicker than the ridge, so they'll seal right. Put a sheet of dough on the metal form. Use the shaping form to make the depressions, then remove shaper. (Use your fingers to make depressions on the small soup ravioli forms.) Place filling in the dough. Put the other sheet on top. Use a rolling pin to seal and cut. Turn form over to remove and do it again.
Hint: 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.
Making Ravioli using the Stamp Cutters
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.
Hint: 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.