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.
11-3/8 x 4-1/4-in.