I was hoping to make lots of ravioli quickly using stamps. However, you need to apply just enough pressure to penetrate even the softest dough. And even then, it doesn't always perform cleanly. I'm pretty sure I'll break them if I keep using ravioli stamps. I eventually stopped using a die cutter, but found a rotary cutter very useful. This will make the dough very clean and light. This speeds up the preparation of the ravioli considerably. I would suggest just getting a rotary cutter if possible as other dies are useless.
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