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Questions regarding heart-shaped ravioli
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Questions regarding heart-shaped ravioli

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My girlfriend and I are going to make heart-shaped ravioli as an appetizer for our Valentine's Day dinner.

Some questions,

  • There are a lot of stamps on Amazon, mostly from name-mangled Chinese brands. Does anyone have one that they recommend?
  • I have seen these made in two ways, (1) such that the filling takes up most of the space and gives a "puffed heart" shape, and (2) such that there is a ball of filling in the center, and most of the heart shape is just the layers pressed together. I would prefer the puffed appearance, but I'm wondering if this method is more prone to issues. Can anyone share their experience with making the puffed shape?
  • I would like to lightly bread and deep-fry these. Would making the ravioli in this shape cause issues? Would the "puffed" shape make them more like to burst?

Thank you!

Edit. To be consistent with the AutoMod's comment, this is the recipe that we will likely be using as a reference. I want to make a copycat of Johnny Carino's fried ravioli with sweet chili sauce.

by ef02

1 Comment

  1. mo_mochi

    I bought [this](https://amzn.eu/d/0k78XqB) a year or so ago, and they do what’s needed, especially if you want to use other shapes or a regular cutter down the line.

    I’ve filled it so it’s puffy, so I think as long as you seal it properly, no matter how you cook it, you’ll be okay.

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