Brass Round Ravioli Stamp

$75.00 Sale Save
Make your ravioli spring to life with this ziggety-zaggety-edged brass stamp. Its spring-loaded bottom makes it easy to press and release pasta dough, transforming each sheet into a row of perfect circles with decorative edges. 

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In 1977, Romano Gandolfi and his wife Adele opened Ga.Ri. Torneria, their workshop in the hills of Emilia-Romagna between Parma and Piacenza. Like any good emiliano, Romano has always passionate about his pasta – especially the iconic tortellini and cappelletti of the region – and began creating brass stamps and pasta wheels that are efficient, durable, and beautiful. Made by hand, Romano and his daughters Lara and Cristina have delighted pasta makers with these special tools for over 40 years.

2.5 x 4 in

Made of natural beechwood and brass with a plastic spring load.

Brass is best cleaned naturally! To clean brass tools, take a clean rag and dampen in a mixture of water and lemon juice, or water and baking soda. Squeeze out excess water and gently rub the brass to clean off any dough or flour stuck to the surface. Allow tools to dry in a cool, ventilated place. Note: never run tools through dishwasher, and do not use dish soap.

Why brass?

Brass – it's not just for looks! Brass is a highly malleable material, which means that when its molded into wheels and stamps, it has a very precise end point. Plus its added weight helps press into your pasta to get a clean and defined cut.

How to Use

Use this stamp to cut out 2.5-inch round ravioli. After sheeting your pasta dough, gently press the stamp across the dough to make an indent without cutting all the way through. Pipe a plump tablespoon of filling over each marking. Place another sheet of pasta dough on top and seal around the filling with your fingers. Firmly press the stamp down over the filling to cut out each round.