Raviolcasa 36 Piccoli Casalinghi


Made entirely in our Italian supply chain, the accessory for making 36 ravioli is made of high-quality polished die-cast aluminum.

Product made totally in Italy with Italian materials

  • Raviolcasa 36 Piccoli Casalinghi


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      Raviolcasa 36 Piccoli Casalinghi


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      The quality that has characterized Risolì for more than 50 years is now extended, expanding the family with complementary products and tools. The life of your cookware can last even longer and can come with useful accessories.

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      Remember to very generously flour the pastry sheet that will be in contact with the mold. If you skip this step, the dumplings will stick to the metal and you won’t be able to pull them out without breaking them. I know many people recommend flouring the mold, but we don’t recommend it. The flour would all go into the hollow of the filling, and the dumplings would still stick in the other parts in contact with the mold.

      After placing the filling you must take care to let out all the air contained in the stuffed dough. To do this quickly, pierce the center of each ravioli with a toothpick. Then compressing the area around the hole with your fingers draws out all the excess air. Once the air has been expelled to close the vent, simply compress it slightly


      Cut the ravioli by compressing the sheet on the mold with a rolling pin on the raised serrated part. Now turn the mold out onto the pastry board and separate the ravioli with a regular pastry cutter wheel (following the lines left by the mold).

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