Imperia 36 Hole Ravioli Tray and Rolling Pin, Silver

Sadly, my delivery did not come complete with instructions - however, I am sure that I have not missed much. There are some good clips and tips on YouTube with regards to using just this type of mould tray - for example oiling the mould tray before rolling the pate . I am sure that practice will indeed make perfect, but by my second attempt I appear to have cracked it. The secret appears to be that the pate needs to be rolled very thin - this will assist in the cutting edges doing their job, plus mean that it will ultimately cook quicker without the filling drying out, also, before putting the bottom layer pate in the tray, place it on a dusting of polenta. Also, do not overfill the ravioli. Before you apply the top layer of pate and roll, wet your finger and track it around the edges of the mould. This will help the layers to stick when rolled. The resultant ravioli will not simply drop out, but will need a slight help by slipping something under them to easy them out - which they will very easily is oiled / floured. All in all, a great aid to making professional looking ravioli.

I am a bit disappointed with this! It makes perfectly shapes ravioli, yes, BUT the rolling bin does more harm than good and doesn't particularly roll well, which is annoying! Also when you are trying to cut them in shape with the rolling pin. Be careful the whole tray might tip over when applying pressure to the edge as the feet of the ravioliamp are not perfectly beneath the edges and you need another pair of hands to hold it down!All in all, nice shapes and but difficult to cut them out with the pattern and provided rolling pin!I will not by another one! But I guess I will reuse this one, maybe using a small wooden wheel to cut the ravioli out!

Found it very hard to release them from the tray, so didn't use the rolling pin second time I just lay the pasta on the squares piped in the filling put another piece of pasta on top after wetting it I used one those small spritzer spray, which I bought in boots,, then I just pressed the pasta on with my fingers I didn't squash them down, oh don't forget to dust the mould I used polenta flour or just plain flour,then I turned it out and just cut with a pastry cutting wheel with a fancy edge, best place to get one was nisbbits cooking shop only about 4 pound it's well made and can be used for all sorts of cuttings of pasta and pastry,

As a previous reviewer said, this is useless if you follow the instructions and flour the tray. It all falls to the bottom and the pasta sticks so much that the pieces are almost impossible to remove.However, I noticed a tip elsewhere to oil the tray. This works pretty well but still needs a bit of practice.I think it would work just as well if the pasta was floured and not the tray. I'll try that next time.The results are well worth the trouble in learning to use the tray.Thinking about it, it's probably worth 4 stars but not 5 because the indentations are a little too small.

Bought as a present for my dad who had recently got a pasta maker. Really great idea, he loves it and really good quality too. Very easy to use, although I haven't tried myself but he's very impressed.

Easier to use than the (very) fiddly 36 hole ravioli maker I also have. Not 100% foolproof mind. Takes a little practice to use it, but once you get going it's pretty good. Worth the money...

Great product and great service.Arrived straight away in good condition.

It works well, but be patient, the first time is a bit fiddly. I used lots of 00 flour to prime the tin and it was a nice result in the end. Worth the money.