Triangular Ravioli Cutter, 3 in.

3 in. wide sides
4 in. tall
Polished cast aluminum
Beechwood handle

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

Tips:
· 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