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KitchenAid KRAV Ravioli Maker - Stainless Steel

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List Price: $169.99
Price: $108.99 & FREE Shipping. Details
You Save: $61.00 (36%)
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  • Ravioli maker with 6-inch-wide rollers for 3 rows of large-pocket ravioli
  • Filling scoop spreads filling into corners of hopper providing even distribution
  • Designed to fit all models of KitchenAid household stand mixers
  • Hand wash in soapy water; cleaning brush and instruction guide with recipes included
  • Measures approximately 7 by 12-3/4 by 5-1/4 inches; 1-year warranty
24 new 3 used from $85.00

Frequently Bought Together

KitchenAid KRAV Ravioli Maker Attachment + KitchenAid KPRA Pasta Roller Attachment for Stand Mixers + KitchenAid Chrome Finish Pasta Drying Rack
Price for all three: $311.25

Buy the selected items together

Special Offers and Product Promotions

Color: Silver
  • Buy Used and Save: Buy a Used "KitchenAid KRAV Ravioli Maker Attachment" and save 49% off the $169.99 list price. Buy with confidence as the condition of this item and its timely delivery are guaranteed under the "Amazon A-to-z Guarantee". See all Used offers.

Product Details

Color: Silver
  • Product Dimensions: 3.8 x 10.4 x 4.5 inches ; 5 pounds
  • Shipping Weight: 5 pounds (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B0002T3UJ2
  • Item model number: KRAV
  • Average Customer Review: 3.2 out of 5 stars  See all reviews (85 customer reviews)
  • Amazon Best Sellers Rank: #12,292 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Color: Silver

Prepare a variety of fillings and roll them into fresh pasta sheets with the KitchenAid Ravioli Maker to create exquiste, homemade ravioli. The Ravioli maker attaches to any KitchenAid Stand Mixer Hub.

Customer Questions & Answers

Customer Reviews

The filling gets into the seams and the raviolis don't seal.
The pasta rollers for the Kitchenaid are excellent, and I would advise any real pasta lover to get the roller attachment and fill and cut the ravioli by hand.
H. Wood
You would think that if KitchenAid is going to sell a product like this, they would be able to offer clear, precise instructions on how to use it.

Most Helpful Customer Reviews

198 of 200 people found the following review helpful By Neil E Howell on September 17, 2010
Color Name: Silver Verified Purchase
I read a lot of the reviews, and bought this anyway, but was unsure. I figured what they heck, but it was what some of the positive reviews said that made me decide to get it.

I'm glad I did. I just used it, and wow, it was fun (if you like to cook), and easy. I did mess up a little, which turned out to make a small percentage of mine to not be sealed, but that was user error. But the main thing here is....I did not have to seal a single ravioli, and they cooked up just fine.

Most important things to do;
*roll pasta sheets to #3 on the pasta sheet roller....period.
*watch the youtube video with peter pasta. He has two videos, almost that same, but one actually says what settings he is using, which is THREE!!
*read the instructions that come with it....twice.

Simple huh? First and foremost, regardless of what recipe one uses and what they say to do, the setting for the pasta sheets is 3, not 5, not 7, not 42, but 3 - why reviewers complained when they set it to 5 or higher, I have no idea. Peter Pasta video AND the instructions say this is required for the raviolis to seal correctly. Maybe if you have a special pasta rolling pin, and hand make them, then they can be made thinner, but not for this machine.

Now, does this mean the the raviolis will be too thick and maybe doughy....nope. I think it's because the way the thing works, it stretches the dough a bit in the process.

While the unit is hand cranked, it's not that big of a deal.....and I'm not sure I would want it to be powered....it sucks the filling in quick enough as it is. I'm cooking for two, not 20. I made 4 dozen ravioli in just minutes...
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91 of 98 people found the following review helpful By Judith L. Messmann on April 28, 2011
Color Name: Silver
These reviewers may be accurate for his/her experience, but not an ACCURATE REVIEW of the product.

I read all the negative reviews before purchasing. I now have all the pasta attachments that KA sells. I love them all, including the Ravioli Maker. KitchenAid publishes the recipe in the book that comes with the maker. 1 Tablespoon of water is correct. When you mix the dough in the bowl of your stand mixer, use ONLY the flat beater and only use it until the liquid is absorbed by the flour. You DO NOT use the dough hook to kneed the dough, you use the rollers (sold sep.). The dough will look dry and "raggy", but dump it out onto a board and bring it together. It will form a disk nicely. Then wrap it in plastic wrap and leave for 30 minutes to rest. Then cut it into 4 pieces. Wrap the other 3 back in the plastic wrap and keep covered. Form the piece you just cut into a ball and then using the palm of your hand, flatten into a disc. The edges need to be THIN, so they fit into your roller.

Attach the ROLLER to your stand mixer. Set the machine between 3-4 on speed and feed the disc of dough into the rollers. It will probably "tear" down the middle of the dough....DON'T WORRY!!! Just fold it in half and re-feed the dough, starting with the FLAT EDGE. You will need to do this about 10-15 times. Every 3-4 times, I fold the sheet into thirds, to make a narrow rectangle and start through the rollers again. After awhile, the dough will be very pliable and slightly leathery. It should not be sticky. If it is, dust with flour. After you see the "difference" (very easy to see), run it through, folding in half each time, until the dough is the width of the rollers. THEN, change the rollers to 2 and run it through once, then again on 3 and STOP!!!
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208 of 232 people found the following review helpful By R. Booth on July 26, 2005
Color Name: Silver
I've been happy with many other KitchenAid products, but this one is pure junk. The pasta roller attachment that KitchenAid also offers is great, but the width of it is so close to the size of this ravioli press, that the edges of the ravioli barely have enough dough to seal - and many of them pop open.

It's worth noting that although this does in fact attach to a standing mixer, it does not use the mixer's motor. You have to manually turn the crank with your hand.

I returned this piece of junk, and bought the VillaWare V5500 10-Square Ravioli Maker for $18. Save yourself some money and do the same.
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59 of 68 people found the following review helpful By Ed on August 26, 2005
Color Name: Silver
Heavy duty construction, simular to the old familiar hand crank model that attaches to the kitchen counter. Ravioli is a household favorite, we have used several different machines as well as the mold type. It is easy to use, simple to operate and produces a uniform product. When we make ravioli, there will be enough for a good meal and extra for the freezer for quick meals at a later time. I can see where a person would have a problem with the ravioli sealing, that will happen with any machine if your dough is too dry. Follow a good pasta recipe, and you'll have great success.

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113 of 135 people found the following review helpful By guest on April 20, 2007
Color Name: Silver
I stumbled across a good meat ravioli recipe in the Joy of Cooking book. First time I made ravioli, and it came out fantastic; however, doing it all by hand (rolling and stuffing) is time consuming. Went out and purchased the KitchenAid Pasta Roller attachment, and was glad that I did.

Read the reviews here about the KitchenAid Ravioli Maker Attachment and was concerned why the reviews were so lop-sided (either really great, or really bad, no middle)? It caused me to find a local store that had a good return policy, in case I agreed with the negative reviews. I checked all my usual places: Macy's, Sams, Sears, JCPenny, WalMart, BedBath&Beyond, and Williams&Sonoma in the Dallas area. Only William&Sonoma had it in stock!

Took the KitchenAid Ravioli Maker home, and tried it out. Most of the ravioli's were torn, because I was using too thin of a setting on the Pasta Roller (Joy of Cooking recommends thinest setting - No. 8, KitchenAid recommends much thicker setting No. 5). I tried it again using the pasta roller's thicker No. 5 setting. This time, there weren't any tears; however, many of the ravioli's edges didn't seal properly. I manually had to seal most of the ravioli using a pastry bush, water, and finger pressure. When I cooked them, many of the seals opened, and spilled their contents into the cooking vessel. The ones that didn't open while cooking, didn't taste as good as the ones I had made by hand, because the pasta was much thicker.

I made another batch, with the exception of weting the interior surface of one side of the pasta sheet prior to rolling the Ravioli Maker. This time, more ravioli were sealed, but I still had to press close almost half. When I cooked the batch, there were still some that opened.
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