Double round ravioli cutter Maestro MR-1719-2 — double-wheel pastry cutter for making filled dumplings

Maestro MR-1719-2 is a double round ravioli cutter designed to cut and seal filled dumplings, ravioli and similar pastries in one quick pass. The tool has two adjacent cutting wheels that produce uniform, crimped edges, helping to speed up preparation of homemade or small-scale commercial filled pastries. It is intended for use with rolled dough and a range of fillings, providing consistent shapes and sealed seams to reduce leakage during cooking.

Advantages

The double-wheel design allows simultaneous cutting and sealing of two adjacent ravioli shapes, increasing efficiency compared with a single cutter. The round wheels create consistent, neat edges that improve presentation and sealing quality. The compact, handheld form is simple to operate and easy to store, making it suitable for kitchen counters and small production lines. Materials and construction are selected for food contact and routine home or light commercial use.

Suitable for

• Preparing homemade ravioli and filled dumplings
• Small-batch artisanal or catering production
• Cutting and sealing rolled dough with cheese, meat, vegetable or sweet fillings
• Teaching practical pasta-making techniques in home or culinary classes

Key specifications

• Dual adjacent round cutting wheels for simultaneous cutting and sealing
• Handheld, compact design for countertop use
• Suitable for use with rolled dough of common thickness for filled pastries
• Produces uniform, crimped edges to minimize filling leakage
• Intended for home kitchens and light commercial or catering environments

How to use

Roll dough to an even thickness and place portions of filling at the desired spacing. Cover with a second sheet of dough if making sealed ravioli. Position the cutter so the wheels align over two filling portions and press down while rolling across the dough to cut and crimp the edges in one motion. Lift the cutter and separate excess dough from the formed pieces. Repeat across the dough sheet until all ravioli are produced. Clean by removing dough residues and following manufacturer guidance for washing and drying before storage.

Usage recommendations

For best results, use dough rolled to consistent thickness and avoid overfilling individual pockets. Work on a lightly floured surface to prevent sticking and check wheel edges regularly for residues; clean promptly after use to maintain sealing performance and hygiene.