Of course, we'll probably keep on doing our ravioli the old-fashioned way: we cut out the dough with small biscuit cutters, fill, and seal the edges with a damp paper towel. It's time-consuming, but worth it for fresh homemade ravioli.
But sometimes it's fun to look at such a sweet little tool and pretend that our yearly ravioli-making party will turn into a weekly habit. Do you make ravioli at home? Have any helpful tips?
• Italian Ravioli Ejector Stamps, $15 at Sur La Table
And a recipe: Goat Cheese and Shrimp Ravioli