Pasta Tools How-To: Working With Your Ravioli Stamps

Making homemade ravioli is one of the most satisfying parts of pasta making — and using a brass ravioli stamp takes the experience to a whole new level. These beautiful, traditional tools help you cut and seal filled pasta shapes in one go. What Is a brass ravioli stamp, you ask? These traditional Italian pasta tools are made from solid brass with a wood handle. They're designed to cut and seal filled pasta like ravioli in one simple motion. The brass edge gives a clean cut and a strong seal, helping your ravioli hold together beautifully during cooking.

Ingredients

• Egg pasta dough

• Filling of choice (try the simple whipped ricotta filling)

  
  

Tools

• Pasta machine

• Brass ravioli stamp

Prep your dough

Roll out your pasta dough into thin sheets — aim for 1-2 mm thickness. Cut two sheets into the same length and width so you can layer them.

Measure out the ravioli shapes

Using your brass ravioli stamp, gently indent onto one of the pasta dough sheets in even spacing. This will give you an idea of how many ravioli you can stamp out of the dough you prepared. You can place the indents rather close to each other, as long as they don't overlap.

Add the Filling

Place small mounds into the center of each of the indented markings. A piping bag or teaspoon works great. Don’t overfill — less is more when it comes to sealing properly. Leave at least half a centimeter in space between the edge of the indent and the filling.

Layer and Press

Lay a second sheet of dough over the top and gently press around each mound to remove the majority of air. (the ravioli stamp will take care of the rest). Then position your brass ravioli stamp over the filling, center it, and press down firmly to cut and seal in one go.

Lift and Finish

Carefully remove the dough sheets from in between the stamped ravioli. If it is clean (no filling spilled out during stamping) you can ball it up and sheet it out again. Place the finished ravioli on a dry kitchen towel. Repeat until all your dough and filling is used.