Ravioli stamps

Ravioli stamps

Is there anything more delicious than homemade ravioli?

This is how to use your ravioli stamps:

1. Prepare the pasta dough with your favorite pasta recipe, knead it until smooth and roll it out into thin sheets. You can do this with either a rolling pin or a pasta maker.
2. Add the filling by placing small portions of your favorite ravioli filling onto one of the rolled out pasta sheets. Make sure to leave enough space between the portions of filling.
3. Lay a second sheet of pasta on top of the one that has the portions of filling and gently press around each filling to remove as much air as possible, so the ravioli can be properly sealed.
4. Place the ravioli stamp over a filled area and press down firmly to cut through the layers of pasta and seal your individual raviolo. Repeat with each portion of filling. You can vary shapes and sizes if you wish, by using different ravioli stamps.
5. Carefully remove the excess dough around the ravioli and seperate them (your can still use the extra dough for the next batch).
6. After you've made your desired amount of ravioli, cook them in a large pot with salted water, until they float to the surface, which takes just a few minutes. Be sure not to overcook your ravioli, you don't want them to be soft and mushy. Drain them with a skimmer or in a colander and serve them with a sauce or topping of your choice.

Using a ravioli mold can be a little easier and faster than using a ravioli stamp, especially if you need to make a larger batch of ravioli. It ensures that all the ravioli have a consistent shape and size, giving your homemade pasta dish a professional appearance. A ravioli stamp on the other hand, will allow more flexibility in sizes and shapes.