This is a shape widely used by Italian pasta makers; in Emilia Romagna by the mm. 30 round shape with smooth edge is called "anolino" , in Tuscany the mm. 60 round shape is the classic "Sombrero", in Sardinia the mm. 110 shape is used for the production of "Seadas" .
| Ravioli moulds |
Ravioli shapes family |
Dimensions | Edges types | Filling pocket type |
Weight (g) | ||||||||
| L | M | A | B | C | D | E | SINGOLA | DOPPIA | SINGOLA | DOPPIA | |||
| 1 | 07 | 03 | 22 | 3 | 3.8 | ||||||||
| 2 | 07 | 03 | 27 | 4 | 4.7 | ||||||||
| 3 | 07 | 03 | 32 | 5 | 5.6 | 7.4 | |||||||
| 4 | 07 | 03 | 40 | 6 | 7.0 | 9.3 | |||||||
| 5 | 07 | 03 | 44 | 6 | 7.7 | ||||||||
| 6 | 07 | 03 | 50 | 6 | 9.0 | 11.9 | |||||||
| 7 | 07 | 03 | 58 | 7 | 12.0 | ||||||||
| 8 | 07 | 03 | 60 | 7 | 14.0 | 17.0 | |||||||
| 9 | 07 | 03 | 70 | 8 | 22.0 | ||||||||
| 10 | 07 | 03 | 80 | 8 | 26.0 | 35.0 | |||||||
| 11 | 07 | 03 | 90 | 9 | 33.0 | ||||||||
| 12 | 07 | 03 | 95 | 9 | 35.0 | ||||||||
| 13 | 07 | 03 | 110 | 9 | 41.0 | 60.0 | |||||||
| 14 | 07 | 03 | 120 | 9 | 46.0 | 65.0 | |||||||
| 15 | 07 | 03 | 140 | 9 | 55.0 | ||||||||
