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A tray containing square perforated cutouts for making stuffed pasta. A sheet of pasta is laid on top of the tray, the stuffing is added to each individual pasta square and then the top layer of pasta is added. A rolling pin is rolled over the top layer, which seals the squares and cuts them apart by applying pressure, forcing the perforated dies on the ravioli tray to cut through the pasta dough. This utensil, which may also be referred to as a ravioli maker, is typically available to make 1, 1½, and 2 inch squares.