Peel off the paper and cut into squares or use a biscuit cutter to cut into rounds.

Use a 10cm round biscuit cutter to cut a circle out of each slice (or you can use a pair of kitchen scissors).

With a 4.5cm biscuit cutter, cut out each raviolo.

Using a biscuit cutter, cut a 5cm hole in the centre of each slice of brioche.

Cut out 10cm/4in circles using a large biscuit cutter then press circles into buttered sections of a 12-hole deep muffin tin.