If you really like making homemade ravioli, now you have another option.
With ravioli stamps you get more freedom with whatever size dough sheets you roll out as long as they cover the fillings.
Each stamps comes with 3 parts:
-The bottom ( Part A )
-The middle ( Part B )
The assembly is shown on the picture.
You can print just one of the handles and use it for different shapes. The handle will fit for all of them.
The width of the most bottom part of each stamp ( the cutting part of the Part A ) is 0.8mm. So if you want to get a nice and even bottom surface you can adjust the perimeter of the first layer to be 0.4mm. Try different versions of your slicer to check if the first layers are neat on the view port ( no broken threads ). Also, the extruded threads of the very first layer should not be squeezed too much because it will result in much wider and uneven bottom edges.
Roll out several thin pasta sheets.
Scoop some fillings onto one of the sheets and leave enough gaps for stamping. (Tips: Try not to overspread or put too much filling as it might prevent the ravioli from sealing properly. Chilling the fillings will make it easier to work with. )
Fold over the sheet to cover the fillings if your sheet is big enough. Or just cover the fillings with another pasta sheet on top.
Use the ravioli stamps to press and cut out the ravioli.
Cook and enjoy or freeze them for later convenience.
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