Eppicotispai 12-Hole Aluminum Round Ravioli Maker with Rolling Pin

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.

Works very well. Flour it well especially around the corners where the pasta sheets join. Wash it with a brush and hot soapy water. Mine hasn't discolored. I only wish it had a second tray to indent the holes for filling.

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.

Exactly what I needed, makes the whole process easier than just laying dough out on a flat surface and using a cutting wheel.

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.

It is an indispensable tool for those who love making ravioli. The first tests made it possible to understand the various tricks to make them faster. Final cleaning is a little inconvenient as it is not easy to remove the residual dough in some places. The way to reduce this inconvenience is to make a drier dough and flour both the dough and the instrument well. The metal changes its original color after the first washings, but this does not involve any consequences in its use, it is only an aesthetic fact.

Great. I love the deep Well which makes for a more filled Ravioli . Just feel the well but do not have the feeling come over the top edge of The tray. If you do then you won't get clean cut edges.