Ravioli stamp Marcato ST-TL50-CHS 50 mm, beech wood handle, pale gold metal frame

The Marcato ST-TL50-CHS ravioli stamp with a 50 mm diameter is a handheld tool for forming filled pasta. It combines a beech wood handle and a pale gold metal frame to press, cut and seal individual ravioli portions. Intended for home cooks and small-scale professional use, the stamp creates uniform portions with neat edges and supports consistent thickness when used with rolled pasta dough.

Advantages

The beech wood handle offers a comfortable, non-slip grip for repeated pressing, while the pale gold metal frame provides a rigid cutting and sealing edge. The 50 mm round cavity produces evenly sized portions, reducing preparation time compared with manual shaping. The design allows straightforward insertion of filling and reliable sealing of the dough edges for cleaner presentation and reduced leakage during cooking.

Suitable for

• Making filled pasta such as ravioli and agnolotti at home
• Small catering or bakery kitchens requiring consistent portion sizes
• Seasonal or artisanal production of filled pastries where manual tools are preferred

Key specifications

• Stamp diameter: 50 mm
• Handle material: beech wood
• Frame material and finish: metal with pale gold coating
• Function: pressing, cutting and sealing filled pasta portions

How to use

Roll pasta dough to the desired thickness and place one sheet on a flat surface. Spoon the filling onto the dough at intervals matching the 50 mm stamp spacing. Cover with a second sheet of dough, press the stamp firmly through both layers to cut and seal the edges, then remove excess dough around each ravioli. Repeat the process for additional portions, using moderate pressure to ensure a secure seal without tearing the dough.

Usage recommendations

For best results, dust the dough lightly with flour to prevent sticking and work on a clean, dry surface. Clean the metal frame and wooden handle after use with a damp cloth and dry thoroughly; avoid prolonged immersion of the wooden handle in water. Use the stamp with evenly rolled dough and moderate filling amounts to ensure proper sealing and consistent cooking.