Practical mould for making fresh ravioli or pasta cases. It’s simple. Use the bottom of the mould to cut the pastry, place the cut pastry into the inside of the mould and then fill it. Brush the edges with egg white, fold together and you’re done. Then take it out and cook as usual.
• for preparing fresh ravioli or pasta-cases
• Ø 10 cm
• bottom of the mould serves for cutting the dough
• ergonomic handles