Ravioli Maker
Display: Appetizers and Amuse-Bouches
Culinary Technique: forming
Date: 20th Century
This two-part, cast aluminum tool forms, seals, and cuts pasta for ravioli. The cook places a sheet of pasta dough on the grid frame, then presses the 12-cup form into it to stretch the dough into pouches to hold the ravioli filling. After filling, the cook uses a rolling pin to press a second sheet of pasta against the jagged edges of the frame to seal and cut the ravioli.