Ravioli Rolling Pin - Beechwood, 50cm or 60cm

This ravioli rolling pin shapes a full set of ravioli in one pass: filling is spread across a rolled sheet of fresh pasta, a second sheet goes on top, and the pin rolls across both with slow, gentle pressure, leaving rows of ravioli cushions to cut apart along the grooves. Eppicotispai make it in Italy from beechwood, in two sizes that differ in more than length, because the 50cm pin makes 44 ravioli of 40 x 30mm and the 60cm pin makes 40 larger ones of 42 x 44mm, both at a 5cm diameter. It suits anyone making ravioli for a full table, since one roll replaces shaping each parcel separately, though a small batch for two is quicker with a square ravioli stamp.

Choosing Between the 50cm and 60cm Pin

• The 50cm pin makes 44 ravioli per roll at 40 x 30mm, a smaller parcel that suits richer fillings and gives four more ravioli per roll than the 60cm.
• The 60cm pin makes 40 ravioli per roll, in 4 rows of 10, at 42 x 44mm, a larger and squarer parcel with room for a generous spoonful of filling.
• Both are 5cm in diameter, so the rolling action is the same and the choice comes down to the size of ravioli you want on the plate.
• Every pocket is the same size, so the ravioli cook at the same rate and come out of the pan looking like a set.

How It Works

1. Hand roll a sheet of fresh pasta, then spread the filling evenly across it.
2. Lay a second sheet on top and pat gently to push out any air pockets.
3. Roll the pin from one end to the other with slow, gentle pressure so the ravioli cushions take shape (a little filling squeezing out at the sides is normal).
4. Cut along the grooves with a sharp knife or a pasta and pastry cutter wheel to separate the ravioli, then rest them on a tray dusted with semolina to dry briefly before cooking.

What It Needs to Work Well

• The pockets run most of the length of the pin, so the pasta sheets need to be wide. A strip from a standard 15cm pasta machine will not cover them, which makes this a tool for hand-rolled sheets, rolled out with a long pin such as the 60cm revolving beechwood rolling pin.
• A large work surface gives the pin room to travel, and the 750 x 500mm and 970 x 540mm sizes of the birchwood pasta dough board provide that.

More Ways to Make Ravioli

• Smaller batches, or round and oval shapes, suit the round ravioli stamp, which cuts and seals one ravioli per press.
• A tray that forms a whole set of ravioli at once is the traditional aluminium ravioli tray mould.
• The full range of makers, stamps and trays is in the ravioli makers, stamps and trays collection.