A ravioli stamp cuts filled pasta into consistent shapes while pressing the dough edges together around the filling.
Selection and Construction
Choose a stamp with a comfortable handle and a cutting edge sized to leave enough sealing margin around the filling.
Professional Use
Place measured filling with adequate spacing, cover with the second pasta sheet, press out trapped air, then stamp firmly. Check the seal before cooking and keep filled pasta appropriately chilled when required.
Cleaning, Safety, and Storage
Clean according to the material and manufacturer’s instructions, dry fully, inspect before use and remove damaged equipment from service.
Chef’s Note
Use specialised equipment when it improves control, repeatability, yield or safety.
Always Cook with Heart. Always!