Pasta, Pasta, Pasta! Italians exclaim “Belissimo!” while testing a new yummy sprinkled with cheese. However, pasta is loved by people all over the world, especially because the number of recipes isn’t limited and you can always give free rein to your imagination.
But there is one dish that can only be cooked by real professionals – ravioli. They were created almost 7 centuries ago, but are still popular and considered one of the most expensive dishes in fashionable restaurants.
Many chefs prefer making ravioli using a special stamp. Today, this is one of the most useful tools for cooking such a dish. Therefore, if you want to learn how to cook tasty ravioli, you definitely need this tool!
What Is a Ravioli Stamp?
If you let your imagination run wild, you can imagine a medieval torture weapon looking at this object. But rest assured, we’re not going to use it against humanity. Despite its ominous appearance, its purpose is extremely positive.
If you transfer your imagination to modern times, a ravioli stamp seems like a stationery stamp. Yes, the system is practically the same. Only stationery stamp leaves special traces of ink on the paper, but this object cuts a beautiful form from a piece of dough for your dish.
How does It Work?
So, you have prepared the sheets and you’re satisfied with their thickness. Time to tackle what’s most important! We start to cut out the forms for the ravioli. The order is:
1. Pour some flour on the table surface so that the dough doesn’t stick.
2. Put the first sheet of pasta on the table.
3. Take a cup with filling and make small balls about 1.5 centimeters in diameter.
4. Place these balls on a sheet of paste, measuring the same distance between them by eye. Don’t put too close to each other!
5. On top, carefully place the second sheet of paste so that the balls don’t change their place.
6. Sprinkle some more flour on the second sheet.
Then the fun begins! We need to make sure that as little air as possible remains between the layers. Therefore, you need to gently press the second sheet of pasta on the first one so that the balls don’t move. And when you get there, the ravioli stamp comes in!
Place the ravioli stamp on the filled bumps and press firmly onto the dough, twisting slightly to cut through the pasta sheet. Repeat this until you have cut out all the ravioli and just lift the remaining sheet up! Voila!
Your ravioli are done, and you still have a whole sheet of pasta to roll into a ball and reuse again!
Are Other Ways of Creating Ravioli an Option?
Sure! For example, there are trays (tablets) for making ravioli. Here you will not try at all, because such a device will do everything for you. There are special attachments for making ravioli using a pasta machine also. So, there are a lot of ways! But we prefer the stamp for its authenticity and effectiveness!
What Options Exist in Choosing a Ravioli Stamp?
It all depends on your individual preferences.
Size: just choose a shape that fits comfortably in your mouth. You don’t need to eat more than one ravioli at a time.
Shape: what do you like? Classical ravioli had square form, now there are even more options to choose. Just remember, that ravioli as tasty as a nice dish!
Composition: a wooden handle is always a good option. It provides a firm grip, doesn’t slip or fall out of your hands. Blades can be brass or stainless steel. The main thing is that you feel comfortable holding the stamp in your hand. Fortunately, you can check it out without leaving a store.
Anything Else to Know About How to Use a Ravioli Stamp?
Such a stamp doesn’t require special maintenance, it doesn’t take up much space, and it’s easy to store it. So, you don’t have to worry that the correct stamp will delight you for many years!
Conclusion
In short, it’s not difficult at all. You will quickly get used to this business. What’s more, you can use the stamp for more than just making ravioli. For example, it makes great cookie cutters!
Amber Taylor here, I created kitchensnuggie.com to give people a better product insight before they make that all-important purchase.
My mom always made ravioli by hand with a small grater. You need to put the grater on its side and press it against the dough – simple and fast!
It’s easy to make them by hands, but takes more time. I feel lucky to have such tool at my kitchen
I really love ravioli. But I don’t know how to cut out the shape of the dough so nice. I used a spring to make such edges before. Now there are these stamps. Delightful!