Square Ravioli Stamp with Ejector, 1.75 in.

Helps to keep ravioli from sticking inside the cutter, and also helps to lend its rounded shape to the pasta or pastry.

1.75 in. square
4 in. tall
Aluminum alloy stamp and ejector
Steel inner spring
Wooden 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