RAVIOLI FORM SQ 24PC W PIN

Both these ravioli forms with little rolling pin included are actually made in Italy where they understand how to make them. The form with squares makes 24 1.25 inch square raviolis which traditionally floated in broth or they make a lovely first course. The second one makes 12 2 inch round ravioli which can be used a main course or 3 on a plate for a first course. You should dust your ravioli form with flour before placing one sheet of pasta dough (Nancy & Lari do their pasta on 5 or 6 on the Atlas machine). The dough should overlap the edges of the ravioli form. Push as small amount of filling (Nancy uses a pastry bag and Larissa a spoon) into each indentation. It takes a little practice to get the right amount (not too much) before you top it with the second sheet of pasta. It is suggested to roll the little pin from the center to either side until all are cut and sealed. To remove, just flip the form over onto a surface that has some semolina flour sprinkled on to it.