Shaping ravioli by hand with a knife and fork works, but it is slow and the results vary. A simple tool makes the job faster and more even. The catch is that “ravioli maker” can mean several different things. This guide compares the three common types, explains what each does well, and helps you choose based on how many ravioli you plan to make.
A note on this guide: it compares kinds of tools, not specific brands. I have not run product tests here, so check current reviews and specifications for any model you are thinking of buying.
Why use a ravioli tool at all
Fresh dough dries out quickly, and once it does it stops sealing properly. A tool helps in three ways:
- Consistent size, so all the pieces cook in the same time.
- Better seals, which reduces the chance of ravioli bursting in the pot.
- Speed, because you can form many pieces in the time hand-shaping takes for a few.
The three main types
1. Ravioli stamp or cutter
A stamp cuts and crimps a single piece in one press. It is a good choice if you like the rustic, serrated edge of traditional ravioli and want control over how much filling goes into each one. Stamps are small, inexpensive and easy to store. They are slower for big batches.
2. Ravioli mold or tray
A mold has a grid of wells. You lay one sheet of dough over it, press filling into each well, cover with a second sheet, and roll over the top with a rolling pin to seal and cut the pieces apart. It is the fastest option for a crowd and gives very even results, but it takes more storage space and needs the sheets to be a consistent thickness.
3. Pasta machine and attachments
A hand-crank machine or a stand mixer attachment rolls the dough into thin, even sheets, which is the hard part of making ravioli. A machine does not shape or seal the ravioli, so you still need a stamp, a mold, or a knife. Some manufacturers sell ravioli attachments, but check what they actually do before you buy. Our Marcato Atlas 150 guide explains how a roller works, and our homemade pasta tools list covers the wider kit.
Side-by-side comparison
| Tool | Best for | Pros | Cons |
| Stamp | Small batches, rustic look | Cheap, control over filling, attractive edge | Slow for large batches |
| Mold or tray | Big batches, even size | Fast and uniform | Needs more space; sheets must be even |
| Pasta machine | Preparing the dough sheets | Thin, even sheets | Does not seal or cut the ravioli |
What to look for when buying
- Material: metal, such as brass or die-cast aluminium, usually lasts longer than thin plastic and does not bend under pressure.
- Cleaning: avoid designs with deep crevices that trap dough.
- Size: decide whether you want small tortellini-size pieces or large ravioli.
- Storage: a mold takes more space than a stamp.
Tips that matter more than the tool
- Keep the filling dry. Drain ricotta and cook vegetables until their moisture has gone, or the dough will tear and the ravioli will leak.
- Push out the air. Press from the centre outward before sealing. Trapped air is a main reason ravioli burst.
- Dust with semolina, not plain flour. Its coarser grain keeps dough from sticking to the counter and the tool.
- Rest the dough for at least 30 minutes so it rolls out thin without snapping back.
- Brush the edges with a little water before sealing. Use very little.
- Do not overfill. About 1 teaspoon of filling suits standard ravioli.
Cleaning and care
Hand-wash only. Dishwashers can damage metal and warp handles. For a mold or stamp, let dough dry, then clear it with a stiff dry brush or a wooden toothpick, wipe with a barely damp cloth, and dry completely before storing so nothing rusts or warps. If you are going to dry other pasta shapes, see our guide to pasta drying racks.
A short history
Stuffed pasta has a long history in Italy. Ravioli appear in Italian sources from as early as the fourteenth century, including merchant correspondence. Early versions were shaped and pinched closed by hand, which suited festive occasions. Over time, cooks developed brass stamps and wooden molds to speed up the work, and those tools are the ancestors of the ones sold today. For regional shapes and fillings, read our ravioli guide and overview of filled pasta.
Common questions
Stamp or mold: which should I get?
If you make ravioli occasionally and in small amounts, a stamp is enough. If you cook for a crowd, a mold saves time.
Why does my ravioli burst?
Usually trapped air, a weak seal, too much filling, or water that is boiling too hard.
Do I need a pasta machine too?
Not strictly. A rolling pin works, but a machine makes thin, even sheets much easier to achieve.
Can I make ravioli with no special tool?
Yes. A glass or cookie cutter and a fork for crimping the edges is enough for a small batch.
How do I store them before cooking?
Spread in a single layer on a semolina-dusted tray and freeze until firm. Then bag them and cook from frozen with an extra minute or two.
Does the same dough work for ravioli and fettuccine?
Yes, but roll it slightly thinner for ravioli.
How should I cook it?
Use a gentle simmer in salted water. For detail on timing and technique, see pasta cooking. You can also use our pasta portion calculator to work out how many to make.
Syed Yasar Arafat is the founder of PastaLoverz.com and a food research enthusiast with a focused interest in pasta varieties, traditional Italian cuisine, and balanced eating. Through PastaLoverz.com, he publishes well-researched articles that explain pasta types, cooking methods, and nutritional considerations in clear, practical terms to help readers make informed food choices.
