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  • Large Ravioli Mold Makes 2.5" Ravioli - Made in USA
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Large Ravioli Mold Makes 2.5" Ravioli - Made in USA


Price: $27.75 & FREE Shipping on orders over $35. Details
Only 17 left in stock.
Sold by Kasbahouse and Fulfilled by Amazon. Gift-wrap available.
  • Makes 10 LARGE square ravioli 2.5" sq.
  • pure cast aluminum
  • 2 molds included for easy forming
  • Made in USA
5 new from $22.95

Frequently Bought Together

Large Ravioli Mold Makes 2.5" Ravioli - Made in USA + Norpro 112 Grip-EZ Pastry and Ravioli Wheel + Norpro Pasta Drying Rack
Price for all three: $48.00

Buy the selected items together



Product Details

  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • ASIN: B00127R89G
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (74 customer reviews)
  • Amazon Best Sellers Rank: #6,757 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Perfectly forms, seals and cuts 10 ravioli 2.5 inches square at a time, also used to make filled cookies, Wipe clean, do not wash with soap or in dishwasher. Made in USA


Customer Questions & Answers

Customer Reviews

So much easier than making ravioli by hand.
P. Suozzi
It leaves a nicely cut ravioli after pin rolling.
Jan C. Dintelman
This is so well made and it works perfectly.
Shirley Strevell

Most Helpful Customer Reviews

61 of 61 people found the following review helpful By C. Mitchell on January 26, 2011
Verified Purchase
I am new to Ravioli making but this pan is perfect. At first I wasn't sure whether the dough went over the metal round wells, so I called the Palmer company and a very nice woman walked me through the steps. The Box came with a nice 12 page book of recipies for various types of ravioli fillings, dough, periogi fillings, etc as this company also makes Pizzell and Waffle irons. It also came with instructions as well. The metal round form is actually used to make the impressions in the dough after you have layed your dough over the square piece form. You can use the round well form to hold/or measure your filling. Then another piece of dough is placed over the square form and you take a rolling pin to press this dough over the ridged square form. The individual pieces were well formed and could easily be pushed out since you can push from beneith unlike other raviolli forms where you have to peel them away from the form. I also lightly floured the square form prior to placing the dough. I think other people who reported discoloration of the metal may have put in in the dish washer which can cause some oxidation of the metal. The company recommended that I hand wash it, which is generally what I do with these types of baking pieces. I would also highly recommend the Kitchenaid attachment for dough flattening and the spaghetti cutters (3 pack) if you have the stand mixer which is how I prepared my semolini dough for the raviolli, but this is another review. It makes 10 ravioli and my family likes the bigger size pieces with good fillings rather than the smaller ravioli, but this is a personal preference. May be looking for the same form but one that allows me to make a larger quantity with one pressing since I like to freeze them as well as serve fresh. I am very pleased with this purchase and the customer support from the Palmer Company.
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21 of 21 people found the following review helpful By Bomin on February 10, 2011
I purchased the norpro ravioli mold and it works very well. My wife found this mold at a thrift shop and brought it home. Very impressed with the size and weight. BE ADVISED the pasta sheets coming off the kitchenaid pasta roller is just a bit too narrow to work well in this mold and you have to roll the sheets wider by hand to do the job. That is not the fault of the mold!! My only complaint I have about the mold is that the cutters ( squiggly lines ) are not sharp enough or high enough to make a good clean cut.
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14 of 15 people found the following review helpful By Mary Hinson on December 5, 2009
I have used this ravioli maker for years. It's great because it allows for plenty of filling. I use a pasta maker to roll out the dough and then lay the sheets flat over the maker and add filling. No complaints. It has always served me well.
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8 of 8 people found the following review helpful By Thomas J. Picciani on December 17, 2012
Verified Purchase
For as long as I can remember, back to the 1960's all ravioli we've made was done by hand. This is so much easier and better. With this unit it makes nice dimples so you can get a higher cheese to dough ratio. We use a hand crank pasta machine and the dough just fits the form. If the dough isn't wide enough I fold it in quarters after brushing the mating surfaces with water. Once it is rolled to setting 2 and fills the width of the pasta machine, I put it on the form, push the mold into the holes, then brush the edges with water. Fill and put the second sheet on and it works great.
There was a tiny bit of sticking but for the most part it was OK.
Our recipe is 6 cups flour, 1 tsp salt, 7 eggs, 1/4 cup water. Kneed till combined then let rest at least one hour covered.
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6 of 6 people found the following review helpful By Jan C. Dintelman on October 18, 2011
Verified Purchase
Bought this for the larger sized ravioli. The upper ridges that you roll the rolling pin across to form the ravioli are not of equal height. Thusly, the pin cuts through on the outter sides of the mold but not the cross pieces. I have to use a knife and cut through all the cross sections. Bummer.
Bought the Norpro one at the same time. It leaves a nicely cut ravioli after pin rolling.
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4 of 4 people found the following review helpful By Orerockon on February 15, 2014
Verified Purchase
Picking over the different ravioli forms made me think that none of them work. This, however, does work as it should. I haven't had the issues others have, but that's because I read the comments before using it, which some people obviously did not do. I haven't had any dough stick to the form because I sprayed it with cooking spray first. Works better and a heck of a lot less messy than throwing flour all over the counter. I also used the rolling pin at a 45 degree angle, then turned it to the opposite angle, which works perfectly for separating them. The one star deduction is for the width of the form, it is obviously sized for dough coming off a pasta maker that has been rolled to exactly the width of the machine. Dough that is a little bit narrower than the machine puts out is just a little too narrow to completely cover the form. I'm not good enough yet to get sheets that are exactly the width of the machine so that's my fault, but if the form was 1/2 inch narrower it would be much easier to use with a pasta machine. Also the suggestion to poke a hole in each ravioli is ridiculous, all that does is allow water to get right in and make the filling soggy and mushy. If you use it correctly there won't be enough air inside them to make them burst when boiling them.
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9 of 11 people found the following review helpful By Lab Rat on December 28, 2011
This thing is fantastic. It makes a ton of ravioli in a relatively short time and it is a breeze to use! I've used this twice and I am definitely getting better at the process as a whole, but none of that has anything to do with the quality of this mold. Really not a whole lot to this, if you're trying to make ravioli you have a few different options in terms of producing the final product. You could use a mold or a ravioli cutter or a pasta wheel. Personally, after using this mold a couple times, I wouldn't do it any other way.
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