Oval Ravioli Stamp - Eppicotispai Flat Handle

Press out neat, fully sealed oval ravioli in a single motion with this Eppicotispai stamp. The edge cuts and crimps at the same time, so each parcel holds its filling through boiling instead of bursting open in the pan. It copes with meat, ricotta, spinach or any soft filling without splitting the dough at the seams.

The Flat Eppicotispai Handle

This is the updated stamp, with a flat handle in place of the older rounded one. The flatter profile spreads pressure evenly across the cutting edge, so you press straight down and get a consistent seal the whole way round. It also carries Eppicotispai branding and sits flush under the palm, which makes a difference when you are working through a tray of ravioli rather than cutting one or two.

• Flat handle for even weight distribution
• Eppicotispai branded
• Comfortable for batch work

Made in Italy

Eppicotispai make this stamp in Italy from beechwood and aluminium. The aluminium cutting head holds a clean edge and stands up to repeated use, and the beechwood handle is solid rather than hollow.

• Beechwood handle
• Aluminium cutter
• Size: 105 × 50mm

Care

Hand wash only. Do not leave it soaking and do not put it in the dishwasher. Both will swell the wood and dull the cutter over time.

Why Choose the Eppicotispai Oval Ravioli Stamp

If you make ravioli regularly, the flat handle is the version to have. The even pressure gives you a reliable seal across the full edge, which is the part that usually fails when ravioli split during cooking. We also keep a small number of the original rounded handle stamps while stock lasts.

Browse the Range

See the rest of our ravioli stamps and pasta cutters.

What size ravioli does this make?

Each parcel measures roughly 105 × 50mm, an oval suited to a single generous filling per ravioli.

How is this different from the rounded handle version?

This is the current Eppicotispai design with a flat handle. It distributes weight more evenly across the cut than the older rounded handle, which gives a more consistent seal. The cutter, materials and size are the same.

What fillings work best?

Anything soft and not too wet holds well: ricotta, spinach and ricotta, minced meat, pumpkin. Drain wet fillings first so the dough seals cleanly.

Can I use it with any fresh pasta dough?

Yes. Roll your sheet to a thin, even thickness, lay your filling, cover with a second sheet and press the stamp down firmly to cut and seal in one go.

Is it dishwasher safe?

No. Hand wash and dry it after use to protect the beechwood handle.

Returns

Warranty

This product is not covered by a manufacturer's warranty.