12-Hole Aluminum Round Ravioli Maker with Rolling Pin

Solid Product!

This is a nice unit, we have used it twice so far and it is built like a tank. It comes with a small rolling pin to roll cut the ravioli that works well with practice. I would say I would buy this one again but I don’t see it ever breaking. I will say it’s a bit heavy but that is expected with this being a solid metal mold.

For years, I've enjoyed the thought of making ravioli. Then I do it, and swear I'll never, EVER do it again. There are so many pitfalls. Ravioli that breaks open while cooking. The mess of using egg wash to get a decent seal. Using a ravioli cutting wheel, only to find out that is doesn't seal well. Inconsistent sizes. The Eppicotispai Ravioli Maker changes all of that. It's so easy to use. Just sprinkle flour on the surface of the mold. Then lay down a sheet of pasta and press the dough into the indentations. I used a small "super ball" coated in flour. Fill each hole with the filling, then put another sheet of pasta over the top. From there, just use the included rolling pin to press the sheets together. Turn the mold over, and you have 12 sealed, cut, and separated ravioli. The kitchenaid pasta roller makes a perfect width sheet for this maker, and with a little practice, you can use a chunk of dough that produces the perfect length sheet. The trick is to pinch the dough to almost the full witch of the roller before starting to roll. The dough gets longer, but not much wider as you put it through the roller. I do 2 passes at each number, stopping at 6 or 7.

This Italian ravioli maker is a gem, creating perfectly shaped ravioli effortlessly. Compared to other ones I've used, I found myself using a bit more flour to prevent dough sticking to the form, but it might just be my dough being on the stickier side. What sets this ravioli maker apart is its sturdiness and user-friendliness. It beats the traditional ravioli wheel or stamp by allowing you to make many ravioli at once instead of just one at a time. It's a game-changer in terms of efficiency and ease. If you're a fan of homemade ravioli, this tool is a must-have in your kitchen.

Well designed and made. Does the job with no frills. Cleans easily.

I upgraded to this ravioli maker after I purchased a hand stamp cutter that did a lousy job. It came in a slim box that it perfect for storing the ravioli tray and rolling pin in. The tray is nice and heavy quality and should hold up for a very long time. The rolling pin is inexpensive wood, and mine was little bit warped, but it goes the job just fine. How I made my ravioli: I started off by dusting the whole thing with Samolina, so the pasta wouldn't stick. I then filled each groove, used a pastry brush to wet the areas that would be cut and then added a second piece of pasta over the top. Because I like my pasta with a little extra filling... instead of rolling the wooden pin over the whole tray to cut the pasta, I just rolled it over the ridges to cut the pasta. The pasta cut perfectly and made beautiful, professional looking raviolis. I was very impressed and so where my friends who saw the ravioli. They couldn't believe that they were hand made.

An important factoid - the Atlas 150 and the Kitchen Aid sheet roller attachment produce a pasta sheet that fits nicely over this mold without any additional rolling. Weigh your flour = 100 grams semolina flour : 200 grams unbleached whole flour. One egg per 100 grams of flour. Although for ravioli - I usually cut out one egg and substitute with .25 cup water and 2tbls. olive oil. The semolina flour changes the working properties of the flour and makes it easy to use. Semolina flour can be obtained from Amazon grocery section. The product is excellent and works as advertised.

Yesterday was my first opportunity to use this adorable unit and made over 200 ravioli... yes, two hundred. My first couple tries had a few small splits on the round side but it was obvious I had over filled those. (Just as an experiment, I separately boiled the less-than-perfect ones and was pleased to find they didn't fall apart!) FYI, I have been making ravioli by hand for many years. I had no issue with any seams separating but the water spray is a great idea if pasta sheets are dry. Anyway don't get frustrated in the beginning because you will get the feel for it quickly. There are so many good suggestions in the 5 star ratings here so be sure to read them. Here are my suggestions: Use the end of the roller to gently make little depressions in the first pasta sheet prior to filling. Use a wide floured pastry brush vigorously on the tray in between each session. And one more comment: It is quite fun to make ravioli...afternoon ravioli parties are fun with a little wine and men and women all involved. I think I'll try the Eppicotispai triangular press for stuffed wonton I've always made them by hand but they might be more fun this way and a simple way with ravioli filled differently.

One of the few moulds that have a formed cavity rather than a hole. Rolling pin is great inclusion.

Un ottimo prodotto ed un valido aiuto in cucina per chi ana fare i ravioli in casa. Molto robusta e ben fatta. I ravioli vengono via bene una volta formati. Basta avere solo l'accortezza di spargere un po' di farina ogni volta che si inserisce una nuova sfoglia per ravioli. Ne vengono 12 alla volta. Che è praticamente la porzione per 1 persona. Ottima ravioliera!

Excelente qualidade. Farei muitos raviolis com esse molde. Super feliz!

Produit Conforme à mes attentes

Super! Hatte erst die Befürchtung das die Ravioli schwer aus der Form zu bekommen sind... aber es ist super easy! Kann ich nur empfehlen! Kleiner minus Punkt: Die Füße sind leider nicht ganz am Rand der Form. Das führt dazu das die Form kippt wenn man mit dem Holz darüber rollt.