Imperia Ravioli Mould Chef & Rolling Pin - 12 ravioli
$45.00
In stock
SKU
chef
The Imperia Ravioli Mould Chef & Rolling Pin Set – 12 Hole is the perfect accessory to make simple and fuss free home made ravioli. The Imperia Raviolamp range of moulds are made in Italy, the mould is an enamelled steel base with a high quality and durable finish. Rubber feet ensure there is no slippage when in use. Simply lay a sheet of pasta over the moulds, press into the hollowed circular shapes and then fill with the desired mixture. Once filled, cover with a second layer of pasta and flatten and cut using the included wooden rolling pin. The Imperia Raviolamp 12 Ravioli Chef mould is a simple yet functional item that creates perfect homemade ravioli, which is why Imperia has been a favourite since 1932.
Specifications
Dimensions :33.5x11.5x2.2cm (LWH)
Makes 12 Ravioli squares (5.5x 5.5cm) with circular filling
Enamelled steel base
Rubber feet for perfect grip
Made in Italy
5 Year Guarantee
Twelve hole traditional shaped ravioli tray for making home made ravioli. The tray also comes complete with a wooden rolling pin to seal the top layer of pasta over the filling.
The ravioli mould can only be used with fresh pasta sheets. These are easy to make by using the Imperia manual or electric pasta machine.
Tray in strong anodised aluminium Rubber feet for good stability and protection of delicate surfaces
Tray dimension: 34×11,5xH2cm
Rolling pin in beech wood
Handwash only
Made in Italy
How to use the ravioli tray?
Flour the tray and place one sheet of pasta over the tray. Gently press the pasta into the depressions of the mould to form cups. Fill each cavity with your choice of filling. Brush the edges lightly with egg wash or water. This will help the ravioli to have a tight seal and not break when boiled. Place a second pasta sheet on top and use the rolling pin to press the two layers of pasta together.
Start with gentle pressure to press out any air and to form a seal. Use more pressure to cut the pasta into individual ravioli.
Turn the tray over. The ravioli should easily fall out of the mould. Examine each ravioli to make sure it is properly sealed around the edges. Place in a single layer on a plate sprinkled with flour.
