Metal mold for ravioli - Chef's Ravioli Intuitive operation - just put the dough in the cutout, place the filling and close the mechanism - the ravioli are ready! Made from the highest quality materials Facilitates the work associated with making dumplings Easy to wash and use - dishwasher washable Technical data: Color: silver Material: stainless steel A mold for sticking ravioli on, that is the number 1 accessory. If you want to give your dishes a beautiful shape in addition to the taste, then you know that these accessories were created especially for you. It doesn't matter if you have ravioli for Christmas or for dinner - with this device, the cake will always look appetizing, and your gourmets will surely not end up on one. Chef's ravioli batter: Ingredients: 300 g wheat flour a pinch of salt 125 ml boiling water 1 egg 20 g butter Preparation: Sift the flour into a bowl, add salt. Pour the butter into the boiled water and melt it, gradually pour it into the flour and stir everything with a spoon, not exactly yet. Add the egg and combine all the ingredients, knead a smooth dough. Sprinkle with flour and knead for 7 - 8 minutes. Wrap the foil and let stand for about 30 minutes. Divide the dough into 4 parts and roll out a thin cake (approx. 2-3 mm) and fill the dough with flour if necessary. Using a small glass, cut out the rings, stretch them a little in your fingers, then add a medium spoonful of filling. Fold in half and carefully glue the edges to the board. Cook in one large saucepan the salted water and when it is boiling, add the first portion of ravioli (about 15 pieces). After re-cooking, reduce the heat to medium and cook the ravioli for about 2 minutes from then on which they swim to the surface (until the cake is soft, try a ravioli with your finger). The length of cooking depends on the thickness of the dough. Scope of delivery: 1x ravioli former