Others say...

"great product"
This ravioli maker is the best! Easy to use! Wish I had purchased it years ago.

"Some helpful suggestions"
I made a few batches with one of these over the last few weeks, and learned some valuable lessons:

1. Use corn starch, not flour, to keep the pasta dough from clinging to the mold. I put corn starch in a powdered-sugar-type shaker/dredger, and I give the first sheet of dough a good sifting on one side. Then I flip that over so the cornstarched side is facing down, against the ravoli form. After I put the second sheet over the filling, I dust the top with more cornstarch before rolling -- that way it wont stick to the rolling pin either, and when I invert the mold over a parchment-lined cookie sheet, the raviloi won't stick to the parchement paper. Note that you want to avoid getting cornstarch BETWEEN the two layers of pasta, as it will inhibit their sealing together.

2. Get a small (#40 or a higher number) disher (a thumb- or squeeze-lever ice cream scoop) for putting filling on the pasta. It will save you tons of time and all your ravioli will come out the same fatness. An added bonus is that you can calculate in advance how many ravioli you will get out of a given amount of filling: a #40 disher gives you 40 scoops per quart.

3. You can lessen the amount of air that gets trapped inside the ravioli if you lay the second sheet of pasta down over the filling and gently push down from the middle outward as you seal.

4. Egg wash didn't seem to be necessary to make a good seal; I keep a spray bottle of water in the kitchen and gave the bottom sheet a light spritzing before putting the top sheet down over the filling.


"Works great but DON'T forget to spray it with cooking spray"
I used this for the first time the other night, and neglected to spray cooking oil on it before using it, than I spent a good half hour getting the first batch of ravioli off it. When I sprayed it however, it worked perfectly.

"I would NOT recommend this product"
I had a hard time with this product. The item does not cut the dough well and the ravioli kept opening as a result of this. In my opinion, I like the size of a 12 count ravioli maker better. This 10 count makes ravioli thats too large.

"A couple tips..."
I have used this a few times, and found I needed to lightly brush the metal mold with oil before laying down the first sheet of pasta, or else the dough stuck and was difficult to remove. Also, I think brushing the edges around the filling with egg or water will help give a better seal. I make 40 raviolis at a time and they have all kept their contents from spilling out into the boiling water. It takes me about 2 hours to get the job done from making the pasta to cooking the raviolis (I use the KA pasta attachment which is wonderful). It's actually a bit of work, but the taste is otherworldly and definately worth it when you can spare the time.