Customer Reviews

V5400-01 Ravioli Maker- 12 with out pin

5 star:		(14)
4 star:		(4)
3 star:		(0)
2 star:		(0)
1 star:		(2)

 

 

1. Use corn starch, not flour, to keep the pasta dough from clinging to the mold. I put corn starch in a powdered-sugar-type shaker/dredger, and I give the first sheet of dough a good sifting on one side. Then I flip that over so the cornstarched side is facing down, against the ravoli form. After I put the second sheet over the filling, I dust the top with more cornstarch before rolling -- that way it wont stick to the rolling pin either, and when I invert the mold over a parchment-lined cookie sheet, the raviloi won't stick to the parchement paper. Note that you want to avoid getting cornstarch BETWEEN the two layers of pasta, as it will inhibit their sealing together.

2. Get a small (#40 or a higher number) disher (a thumb- or squeeze-lever ice cream scoop) for putting filling on the pasta. It will save you tons of time and all your ravioli will come out the same fatness. An added bonus is that you can calculate in advance how many ravioli you will get out of a given amount of filling: a #40 disher gives you 40 scoops per quart.

This product is easy to use and makes uniform sized ravioli. Much easier than the hand crank pasta/ravioli makers. The hardest part is rolling the dough before placing it on the ravioli form. I used the Pasta Roller attachment on my KitchenAide mixer which made the perfect width dough for the ravioli form.

This has made making ravioli very easy. If you're using a roller, you need to make sure you're not going to the thinest setting (the second to thinnest seems to work great). And also it's probably best to let it sit for a bit before rolling out the dough. When you start rolling flour should be added on the widest setting each time, and the dough folded over...this should help with the dough being too wet.

This set was easier to use then I thought it would be, lay one sheet down, indent it, add filling, top sheet down, use the included pin to roll/crimp the raviolis, and then put it boiling water. Delicious.

This little gadget is golden! I used it for the first time when a friend lent it to me to make some toasted ravioli. This ravioli maker was defintely user friendly. The ravioli's sealed tightly and they were easy to cut out and pop out of the form. Who knew ravioli was this easy to make!

I have used this mold 3 times, and I posted some pics of my very first batch. As stated in one of the pictures, I use a rather dry dough (a food processor comes handy for this) and I had no need to dust with flour or use oil to release the ravioli. I see the need to use either one, though, when water is added to the dough. The raviolis shape is perfect, even better than the pictures. The seal comes out perfect and so far, none of the raviolis popped open in boiling water.
I love it. Highly recommend. I am going to buy the larger mold too. Happy filling!

I needed a tool to produce a lot of ravioli and this did just the trick. It's simple to use and creates raviolis that are all the same size. Keep the bench flour handy though, because if you don't the pasta will stick to the tool.

V5400-01 Ravioli Maker- 12 with pinI'm so happy with how much time this little item saves me in the ravioli making process. Used to cut dough with a small biscuit cutter, fill and seal individually and it took forever. With this form I can make dozens of ravioli in a fraction of the time, and they are all uniform in shape and size. Also can roll the dough thinner than I did before, for more tender ravioli w/o any breakage during cooking.

Since I'm new to the fresh pasta scene it could be my own inexperience that's making my ravioli tricky. But for the most part my experience mirrors the other comments. The ravioli turns out well-sealed, strong, and even kind of pretty.

The problem for me is two fold. Even after dusting the mold generously with flour, it takes a good dose of pushing to get the little guys to separate from the metal. Also, cutting the ravioli (by running a rolling pin across the raised part of the mold) is not always successful. Maybe it's my dough. But it takes a lot of passes before you can even see the ridges break through.

Still, I've used it twice for at least 40 ravioli per batch and I'm mostly happy.

My daughter and I just finished our first ever batch of ravioli using this maker. It is awesome! Our advice is follow the written instructions as given with the maker. Extra flour kept the pasta from sticking to the mold and using only one tsp of filling produced perfect spinach ravioli. I also used the back side of a teaspoon to help cut the edges rather than just using the little rolling pin. An awesome product. If you know how to make the sheets of pasta, you can easily make ravioli. One batch of dough made 4 dozen ravioli. Reading other reviews helped me to select this. I hope you enjoy your ravioli mold, too.

I returned the product because it stated it was a Villaware product when it wasn't. The Villaware product is made of steel and this product just has a shiny coating on it. I was rather disappointed with the misleading product information.