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  • Marcato Atlas Ravioli Attachment
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Marcato Atlas Ravioli Attachment

by Marcato
| 4 answered questions

Price: $58.60 & FREE Shipping. Details
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Ships from and sold by Amazon.com. Gift-wrap available.
  • Made by the Marcato family in Italy
  • Roll out perfect sheets of ravioli measuring 1 1/2" X 2"
  • Create homemade pasta in minutes
  • Fits the Marcato Atlas 150 pasta machine
  • Do not wash with water or in dishwasher, clean with a brush or wooden rod
11 new from $57.95 1 used from $64.50

Frequently Bought Together

Marcato Atlas Ravioli Attachment + Marcato Atlas Wellness 150 Pasta Maker, Stainless Steel + Norpro Pasta Drying Rack
Price for all three: $139.15

Buy the selected items together


Product Details

  • Product Dimensions: 7 x 4.5 x 4 inches ; 7 ounces
  • Shipping Weight: 3.4 pounds (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B000BI4FS4
  • Item model number: 8323
  • Average Customer Review: 3.4 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Best Sellers Rank: #7,196 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Made by the Marcato family in Italy, this ravioli attachment is for use with the Marcato Atlas 150 pasta machine. The attachment fits in the slots where the included double cutter attachment fits. With a turn of the handle, this attachment rolls out the perfect ravioli sheets for that truly homemade pasta taste and experience. Scoop, instructions and recipes are included.

Customer Reviews

Homemade ravioli is worth the mess!
docshoes
For me I don't need the ravioli marker, if you are wanting to produce a lot of Ravioli at one time then this little machine is the one you need.
Beej
These thing requires that you have some very dry dough or it just turns into a incredibly mess.
jjnbos

Most Helpful Customer Reviews

19 of 21 people found the following review helpful By The Runner Of Guns on June 5, 2012
Verified Purchase
... It works... Be mindful of your dough... If it is sticky you will have a mess... Seems to work better when it is dry and dense... Follow instructions... Look for recipes on the internet... This is not rocket surgery... The first ravioli I made were whole wheat cheddar cheese filled... I then dipped the ravioli in egg, then Italian bread crumbs and baked them in the oven till brown... Served them as an appetizer with marinara sauce... Quite good... My favorite 3 cheese stuffing is as follows... 1 cup Ricotta, 1 cup shredded Mozzarella, 1/4 cup Pecorino Romano (grated)... This is a great 3 cheese stuffing for dang near anything... TROG
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7 of 7 people found the following review helpful By Kitty on April 19, 2014
Verified Purchase
I bought this after reading tons of review and videos online. I thought it'd be difficult to use somehow but I was wrong. The key is you have to have good, elastic pasta dough. if your dough is not properly kneaded and chilled for some time before use, it'd get hard and rigid. Just imagine squeezing your ass into a pair of tight pants that are made of non-elastic fabric, don't you think the pants would break? This happened in my first failed attempt. Some fully-filled ravioli came out broken. I tried again with the same filling the next day. But this time, I made the dough properly. The ravioli came out great! Nothing got stuck in the machine like other reviewers have experienced. So the key is the dough, not the operation of the machine. I bought this because ravioli is something that I usually eat for lunch, so I thought it'd be cheaper to just make it myself. I'm a college girl who'd cook from time to time. So if I can do it, most ppl can do it.
I usually like big ravioli that comes with less pasta. I was worried that this machine will make pasta ravioli with thick pasta and minimal filling but the ravioli made by this machine are ok, the filling and pasta are in good proportion, although the ravioli are relatively smaller. You can even make it with the thinnest level of pasta. After all, I'm happy with the product. The only thing that I'd complain about it is the fact that it can't be washed by water and that you have to get the pasta dough right (kneading is tiring).
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7 of 7 people found the following review helpful By Bridgette K Jenne on September 24, 2013
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Exact measurement of dough is required to keep from making a huge mess. If at all short on the sides filling oozes all over pasta machine. With practice it becomes easier, but plan on practicing before you NEED to make your pasta.
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5 of 5 people found the following review helpful By docshoes on November 19, 2014
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I saw mixed reviews about this product. So I wanted to share my experience in hopes that someone else with no natural cooking ability like me can also learn to make ravioli like a professional! Homemade ravioli is worth the mess!

After a dozen eggs and some trial and error, my keys to success:
1) Put your filling in a food processor and grind it FINELY. Bulky filling prevents ravioli from sealing. Disaster!!!
2) Only thin your dough to the 4 setting. The book says 5 or 6. Wrong!!! Disaster!!!
3) Do follow what the book says about not overloading the hopper-- if there's filling in the hopper when the dough ends, is smears the outside of your beautiful ravioli and the rollers, so next batch also smeared. Disaster!

FYI, I used my usual pasta recipe-- 2 cups AP flour and 1/4 tsp kosher salt in the food processor, add 2 tsp olive oil while it's running followed by 2 eggs. Once it's gritty looking, knead a few times in semolina and then let rest 10-15 min. Add semolina liberally to any sticky areas as you roll it out with the machine. Cook for about 4 minutes till they puff up and float!
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8 of 9 people found the following review helpful By Sonaley on April 29, 2013
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I had no idea how easy it was to use this little attachment. You roll the dough like you normally would to get it to a workable thin, fold it with some flour in between, prep the mixture you want inside (so far i've only spinach and ricotta, and ham and cheese), pour the mixture in the upper compartment the dough in one side and start the magic. The little delicious packs will start to come up align like soldiers, precut and all.
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4 of 4 people found the following review helpful By Ernesto Sabogal Gomez on March 2, 2014
Verified Purchase
After several missed trials I am finally getting acceptable raviolis. The machine is very easy to use but results are very hard to get. What worked form me was dough sheet on setting 5 sprinkled with a little of flour and letting it dry for a couple of minutes before using it. If you feel the dough is sticky you would end up with a mess. Also the stuffing must be soft but not humid or you would end up with soggy raviolis (if it is the case you can cook them immediately or freeze them).

The 4 stars are because although you may get to master the dough however the machine sometimes tends to jam. When a jam occurs you must never crank backwards, instead you must open the bottom teeth with your hands, move the partially made ravioli to its place and close again the bottom teeth and continue rolling. After the first row of raviolis come out good the rest will follow with any problem.
.
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3 of 3 people found the following review helpful By Tom in Tokyo on August 10, 2014
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This device is wonderful! Be sure to get dough to full-width and proper consistency before starting. #5 leathery lasagne sheets should do the trick. Also, don't overfill the hopper with filling! It is better to crank slowly, stop and slightly open the pockets with your finger, then carefully make sure each one filled to produce uniform pillows. That's why it comes with a little scoop. Overfilling will cause a mess. Takes time and effort but well worth it. Have a martini to keep from becoming impatient.
:)
Way better than the attachment for the Imperia machines, which only produce two raviolis per row, are flat on the bottom and have to be pre-cut with a roller to be the right width. So much easier to roll your dough to full-width, let it dry a bit and go!
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