This Eppicotispai stamp, also known as an oval ravioli cutter, presses out neat, fully sealed oval ravioli in a single motion. The edge cuts and crimps at the same time, so each parcel holds its filling through boiling instead of bursting open in the pan. It's made in Italy from beechwood and aluminium, and copes with meat, ricotta, spinach or any soft filling without splitting the dough at the seams. The Flat Eppicotispai Handle This is the updated stamp, with a flat handle in place of the older rounded one. The flatter profile spreads pressure evenly across the cutting edge, so you press straight down and get a consistent seal the whole way round. It also carries Eppicotispai branding and sits flush under the palm, which makes a difference when you're working through a tray of ravioli rather than cutting one or two. Who It's For If you make ravioli regularly, the flat handle is the version to have. The even pressure gives you a reliable seal across the full edge, which is the part that usually fails when ravioli split during cooking. We also keep a small number of the original rounded handle stamps while stock lasts. Complete Your Setup Browse the rest of our ravioli makers, stamps and trays for more ways to shape filled pasta.
