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( 1 product review )
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Place your dough on floured form, place filling in designated area, top off with another layer of dough. Roll on top of form with rolling pin to seal and cut dough with filing. Turn form over and let filled ravioli fall gently off form.
Take it from the author of My Father's Book of Southern Italian Peasant Food. It's the best, period.
Posted by Peter J. Fusco - Fusco Imports, Inc. on 29th Oct 2014
As author of "My Father's Book of Southern Italian Peasant Food" I've been making raviolis the old fashioned way for over 40 years. C. Palmer's ravioli molds are without question the best. They are durable, easy to use and clean and most importantly, they turn out traditional raviolis...just like the immigrant Italians did in a bygone era.