Sur La Table Ravioli Stamp

The stamp is designed to both seal and cut in one motion. As you press down, the aluminum edge crimps the two layers of pasta dough together while simultaneously cutting the shape, so you don't need to manually seal the edges.

No, this stamp should be hand-washed only. The beechwood handle can crack or warp if exposed to the high heat and moisture of a dishwasher, and the aluminum may discolor.

This stamp creates a round ravioli with a 3.15-inch diameter. It is a standard size that works well for most fillings, from ricotta and spinach to meat-based mixtures.

While a pasta machine makes rolling out consistent, thin sheets of dough much easier, it is not strictly required. You can use a rolling pin to achieve the necessary thickness, though you will need to be diligent about keeping the dough uniform for the best results.

It can happen if your dough is too wet or if you are working in a humid environment. To prevent sticking, lightly dust the cutting edge of the stamp with flour before each press.