Ravioli Mold

Ravioli Mold

thingiverse

To create uniform 52mm x 52mm ravioli, use a mold designed specifically for this size. Making ravioli without a mold can be time-consuming and challenging to achieve a visually appealing result. Commercial molds resemble cupcake pans, which are great for mass production but may take up too much space. To address this issue, consider using a single or four-piece mold. In the past week, I used the single mold with success; next time, I'll take pictures to share. To use the mold, lightly flour the inside surface. Cut rolled pasta dough into squares slightly larger than the mold. Press the dough square against the mold to create a smooth surface. Add your desired filling (e.g., ricotta cheese, mashed potatoes, and spices) into the depression. Dampen the remaining exposed dough with water using a wet brush or fingertip. Lay another pasta square over the filling, starting with the middle and pressing outward to remove air bubbles while sealing the dough. Use the mold's raised edge to cut off excess dough along the edges. To release the ravioli, flip the mold upside down. Freshly made ravioli will cook in boiling water within a couple of minutes (depending on pasta thickness). When they float, they are ready. Serve your beautifully crafted pasta to impress your spouse and watch them swoon!

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