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Product Description
Amazon.com Product Description
You don’t need a pasta roller to make delicious ravioli at home, just Norpro’s ravioli maker and press. The durable plastic press makes up to 12 professional-looking ravioli at once, with each one measuring 1-1/2 inches square. To use, simply lay dough on the ravioli maker, push down with the press, add your filling, place dough on top, and roll with a rolling pin. Easy-to-follow instructions and recipes are included. This handy ravioli maker measures 12 inches by four inches by one-inch deep.
Product Description
Make your own delicious ravioli at home. Use Norpro's Ravioli Maker with Press to make up to 12 raviolis at a time, measuring 1.5 inches unfilled and 1 inch filled. Package includes easy to follow recipes for pasta dough and meat filled ravioli.
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Most Helpful Customer Reviews
95 of 99 people found the following review helpful:
5.0 out of 5 stars
Better tan pasta machines do,
Amazon Verified Purchase(What's this?)
This review is from: Norpro Ravioli Maker and Press (Kitchen)
I recently had gotten a Villaware Pasta set for my birthday. One of the main reasons was the ravioli press. What a disaster that was. then I thought hmm, I'll try this. what a delight. I made up about 130 ravioli yesterday. It works great. I would like to mention to make sure you liberally flour it before laying on the dough so they pop out quick. It took for a few roll outs to discover this. I highly recommend this product, it is a gem.
91 of 95 people found the following review helpful:
3.0 out of 5 stars
Spray, Fill, Roll, and you're done!,
By
This review is from: Norpro Ravioli Maker and Press (Kitchen)
I bought this ravioli maker from[...] (for faster shipping). I also bought The Pasta Bible for recipes to use with the ravioli maker. I used it and, although making the dough and rolling it out can be difficult, the ravioli maker makes ravioli very easily. You just roll out the dough, place over the base (with the holes), use the other piece to make pockets, insert your fillings, brush with water/egg white, place the 2nd dough on top, and use a rolling pin on it to break up the pieces. They should then just easily push out.
But live and learn -- make sure you grease the ravioli maker every single time you do a new set! Our first set was almost impossible to get off the maker and they looked deformed, but our 2nd set looked perfect after we sprayed the maker with cooking spray.
56 of 57 people found the following review helpful:
5.0 out of 5 stars
works as well as it could (it's not magical),
By
Amazon Verified Purchase(What's this?)
This review is from: Norpro Ravioli Maker and Press (Kitchen)
Making ravioli, in my limited experience, is not easy. It takes care, attention to detail, and good tools.
Oh, and lots of time! I am pretty far from perfecting my technique, and I still get frustrated with the process (sometimes to the point of literally screaming in the kitchen). If you feel you're up for the challenge, though, you could do much worse that purchasing one of these to help make the process a little easier. I've used other tools, and this is the best and quickest (where "quick" is a relative term). Here are a handful of pointers so maybe you can learn a little from my mistakes: - be careful not to roll your dough too thin or it won't have the stretching room it will need - don't make it too dry either or it won't have the flexibility it needs when you're working it - both of the above are totally subjective, so you'll have to experiment to get it right (and here lies one frustration factor) - flour the side of the dough well where it touches the metal tray or the pressed ravioli will not release (more frustration) - be thoughtful about rolling it to the proper width so that it will fit properly on the metal tray of the press while also not wasting loads of your lovely fresh dough - air inside ravioli is bad. it will cause them to burst while boiling. So... - fill the indentations with enough filling so that the top surface (pasta and filling) across the metal tray is as level as possible before you brush with egg wash and lay on the top dough layer. This will help minimize the amount of air you will get inside the sealed ravioli - lay the top layer of dough down gently working from one end or edge to the other and pressing down as you go so that you eliminate as much air as possible from between the layers - after you've rolled over the tray to separate the individual ravioli, you may want/need to do a final quick check on some or all of the ravioli to press out any remaining air. I use a toothpick to prick a little hole near one corner, and then work from the opposite corner to press out air and firm up the seal on each little packet. finally! you might think you've worked hard enough by now, but while you're going through tray after tray, trying to work quickly before your dough dries out, you might get busted at the end unless you do the following... - be careful about the moisture level in your filling! if it is too wet, the dough on your completed ravioli will get soggy while you are working on the rest, and this may result in things sticking together when you least want them to right as you are finally about to toss them into the gently boiling water (never a rolling boil, because that will either burst the ravioli, or cook them on the otside before they're finished on the inside). - add breadcrumbs to filling to adjust moisture level (more experimentation) - flour the outside of each finished ravioli thoroughly. if you get too much flour in your cooking water, you can always change it out for fresh water, but you can't fix two or more ravioli that have formed a tragic sticky glob of glued together raw ingredients. That's about it. The product itself is great. The process gets easier with lots of practice. I'm thinking there's a reason why ravioli recipes (and techniques) are the sort of thing that get passed down from generation to generation, because it ain't easy coming up with the whole thing from scratch (or from a book).
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