Marcato Ravioli Stamp

[@chrisiorio7950]

Magical.....truly magical!

[@radoscwogrodzie8899]

Awesome video 😊👍

[@starpartyguy5605]

I’m making ravioli today for Christmas Eve. The cost to do the feast of the 7 fishes would bankrupt me, and nobody likes fish in my family anyway. I’m making cheese ravioli and ravioli dolci, with sweetened ricotta.

[@ОлегРунко]

Будет вкусно!

[@littlestar5737]

What do you do with remaining pasta dough.

[@DanFerraris]

@@littlestar5737 I try to salvage what I can and make more ravioli. Whatever I can’t salvage I save until the end and make noodles.

[@littlestar5737]

@@DanFerraris Thanks. It is one of the reasons which stops me from making ravioli.

[@亚辉李-r3t]

Very good

[@celinemoscatelli8203]

J'aimerais acheter l'appareil qui forme les raviolis ça paraît très simple ou y acheter j'ai l'appareil pour la pâte et c'est une pure merveille mais dure de faire des raviolis nickel!!donner moi l'adresse pour acheter l'appareil pour former les raviolis svp merci ..

[@DanFerraris]

www.marcato.it/en/product/accessories/ravioli-stamps The round one with smooth edges is the easiest to use. Le modèle rond aux bords lisses est le plus simple à utiliser.

[@nohaeid1877]

The recipe plz

[@DanFerraris]

You can use ground beef and pork plus sausage with sage, rosemary and thyme or you can make a roast of beef and pork instead. There is no recipe with amounts. It is all by eye. Roughly beef to pork to sausage 3:3:1 and roughly 3+ tablespoons of dry rosemary, thyme and sage. Often I add beef bullion for additional flavor. It is salty enough that I don't add salt. Cream cheese or Parmesan is optional as is the parsley and basil. It is important to grind or process the mixture. It needs to be fine or they will be difficult to stuff. The pasta is one egg to each cup of all purpose flour. Hope that helps

[@vovastariy5915]

Закажите из россии пельменницу, это же жуть как долго вы делаете.

[@jesuisaucun]

Ancora il 'parmesan'? 🤭

[@bettycurtet8521]

La recette svp

[@DanFerraris]

You can use ground beef and pork plus sausage with sage, rosemary and thyme or you can make a roast of beef and pork instead. There is no recipe with amounts. It is all by eye. Roughly beef to pork to sausage 3:3:1 and roughly 3+ tablespoons of dry rosemary, thyme and sage. Often I add beef bullion for additional flavor. It is salty enough that I don’t add salt. Cream cheese or Parmesan is optional as is the parsley and basil. It is important to grind or process the mixture. It needs to be fine or they will be difficult to stuff. The pasta is one egg to each cup of all purpose flour. Hope that helps