This is how working with the ravioli roll works:

Use the roller to roll out the dough to the desired thickness. The thinner the dough is, the easier it is to tear. In other words, it may be better not to start out quite so ambitiously at the beginning.

Spread the creamy filling on one half of the noodle ribbon. Leave a small border free. The filling must be creamy; we recommend using a spatula or palette to smooth out the filling.

Now fold the other half of the dough over the filling.

Position the roll and slowly roll it over the dough strip using gentle pressure.

Now all you have to do is cut the ravioli with a pastry wheel and the ravioli are ready.

If you don't have a pastry wheel yet, you can find one in our range in various price ranges.

Unpackaged: The ravioli roll comes with instructions for use. The delivery is unpackaged, without an outer box, for the sake of the environment.

Note: The roll is perfect for creamy fillings.