Double-sided ravioli apparatus, method and product

摘要

An improved apparatus and method for improving the integrity of seams of ravioli in commercial production. The improvement includes applying dry steam to the top surface of the bottom layer of pasta dough and to the bottom surface of the top layer of pasta dough before sealing the seams together. Steam is applied via a pair of steam manifolds adjacent the pasta layers and increases the adhesiveness of the pasta. In another aspect, stresses in the layers of pasta dough are relieved by forming the individual pockets into convex shapes, reducing the stresses in the upper pasta dough layer.