Ravioli Stamps
Materials
The body of the stamps is made of aluminium to guarantee a clean cut of the pasta sheet. The spring-operated ejection mechanism is designed to evenly press the filling and obtain a perfect hemisphere.
Colours
Marcato’s cutters are available in a Champagne colour, this is obtained through an anodic oxidation process.
Wood types
The handles of the cutters are made of Canaletto Walnut solid wood, with a natural wax finish and laser engraving. They have an ergonomic shape that makes the handle stable and easy to use.
Health
The special finish suitable for food contact guarantees high wear resistance for surfaces in order to protect our health.
Functionality
Different shapes and sizes to create ravioli for first courses, appetisers and many other recipes.
Precision
The cut reinforced by the finish evenly compresses the two sheets of pasta against each other, the seals them and cuts even when slightly pressed with your hands.
Design
Unique items for your kitchen, with metallic colours and finishes matched with fine wood.
Cleaning
The cutters are made with materials suitable for contact with food and can be easily cleaned with a simple cloth.MARCATO WARRANTY
We have been manufacturing our products entirely in Italy since 1930 so as to guarantee the highest quality and durability.
The Ravioli Stamps come with a two-year warranty. The Marcato team is at your disposal for product assistance or to provide you with information on how to use it well.
Constant research on innovative production materials and techniques allows Marcato to provide a guarantee that protects the health of its consumers.
To receive assistance or information on Marcato products, please go to the dedicated support page.
4
5
Square cutters
Square ravioli cutters with zig-zag edges. Available with sides measuring 45 mm or 60 mm.
Flower-shaped cutters
Flower-shaped cutters with rounded ‘flower-like’ edges. Available with a 50mm diameter.
Round cutters
Round ravioli cutters with zig-zag edges. Available with a 38mm or 65mm diameter.
Smooth round cutters
Round ravioli cutters with smooth edges. Available with a 38mm or 50mm diameter.
Prepare the pasta sheet for the ravioli
INGREDIENTS:
- 250g soft-wheat “00” flour
- 250g durum wheat flour (semolina)
- 5 whole eggs and water up to a total of 250g
Pour the flour into a bowl, then the eggs and water in the middle. Beat the eggs and water with a fork and mix thoroughly with the flour. Do not add salt! Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Set the adjustment knob on the Atlas 150 pasta machine to number 0, so that the two smooth rollers are fully open. Feed a ball of dough through the rollers and turn the crank clockwise. Lightly dust both sides of the pasta sheet with flour and fold it in half.
Feed the pasta sheet through the smooth rollers again, for 5-6 times until the pasta sheet is long and regular in shape. Cut the pasta sheet in two and dust each piece lightly with flour on both sides. Set the adjustment knob to 1 and pass the pasta sheet through just once; then, set the adjustment knob to 2 and pass the pasta sheet through once more; then, set the adjustment knob to 3, and so on until you reach level 6. Cut the pasta sheet crosswise in pieces of about 25 cm.
