12-ct. Raviolamp Chef Manufactured in anodized pressed aluminum on a steel enameled base with non-slipping rubber feet. Each mould includes a rolling pin made of Italian beechwood. To use, prepare the flour and egg dough and make sheets of noodles. Dust one side of the dough with flour to prevent sticking. Place one sheet of dough over the Raviolamp, making sure it overlaps the cutting edges (the floured side should face the mould). Push a teaspoon of filling to the bottom of each cavity, make sure the filling is soft and light and about 5 grams which is equivalent to a teaspoon. Place a second sheet of slightly moist dough over the filled one. Press down firmly using the palm of your hand to eliminate any air between the layers of dough and then flatten. With the rolling pin provided, start at the center of the ravioli chef tray and lightly roll in both directions. The rolling pin has to be rolled lightly in order to avoid crumpling the dough and to facilitate the extraction of the Raviolamp which should still be attached to one another. Finally, turn the tray upside down and viola...the perfect ravioli! Made in Italy. The success of pasta! Because of the success of the “Mediterranean diet” nutritional model, pasta is conquering a growing number of admirers worldwide. The reason for this success is to be found in the characteristics of the food that is easy to make even at home, quick to cook, tasty, easily digestible, nourishing, cheap and above all, fun! In the kitchen, pasta allows us to free our imagination and create recipes that will not fail to amaze and satisfy the most demanding palates of friends and relatives. Pasta as we know it (maccheroni, spaghetti, etc.) was born in Sicily and precisely in Trabia near Palermo. A particular type of pasta, called “itryah” in Arabic was made here. Vermicelli di Tria are well known in Palermo even today. At the end of the 18th century pasta was generally called “maccheroni” and the term included: lasagne, drawn pasta, filled pasta and so on.