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EN / IT BRASS MOLD WITH AUTOMATIC EJECTOR FOR RAVIOLI PASTA MAKING This square mold for ravioli making has a feature that makes it special: it is e
EN / IT BRASS MOLD WITH AUTOMATIC EJECTOR FOR RAVIOLI PASTA MAKING This square mold for ravioli making has a feature that makes it special: it is equipped with an ejection spring that allows you to cut the pasta cleanly and precisely, detaching it without leaving any residues and greatly facilitating all the preparation work. This top-quality mold is in brass with an ergonomic handle in beech wood. ADVICE FOR USE: - Preferabily use on a wood top - Clean with a damp cloth - Do not wash in the dishwasher Ravioli are one of Italy's most gastronomic masterpieces. They appear in every region under different names: ravioli, agnolotti, tordelli, anolini, marubini, pansotti, cappellacci, agnolotti, maccaruni, cauzuni. The first written presence of Ravioli comes from the Middle Ages, when Giovanni Boccaccio cite them among the foods that please the "Bengodi Land" (an imaginary place of lust). In the fourteenth century, then, ravioli are mentioned in the letters of Francesco di Marco Datini, a merchant from Prato and, shortly after, the recipe - as we know it today - appears in the Venetian manuscript "Libro per cuoco". From the chronicles, we also know that the success of ravioli reached Rome during 1500s: Bartolomeo Sappi, a famous Renaissance chef, served them on the occasion of the Conclave in 1549. Italian ravioli became popular all over the world after the First World War: canned ravioli were pioneered by the Italian Army and this version will later be marketed on a global scale by Heinz and Buitoni. Nowadays, Ravioli still represent Italy's top festive food: they are traditionally made at home by using simple tools that families pass down from one generation to the other.