Most Helpful Customer Reviews
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105 of 106 people found the following review helpful:
4.0 out of 5 stars
Heavy, durable, and simple to use, December 21, 2000
This is a great product if you already have a pasta machine. I've made Italian ravioli and Asian-style won-ton with it. It's a lot of fun and, of course, nothing beats homemade. The mold is very heavy and the holes are just the right size for filling. It's been through the dishwasher several times with no problems (though you can easily just wipe it with a cloth if you didn't get any filling on it). My only complaint is that once you have put the ravioli together and are rolling over the top pasta sheet to cut them, you have to press down fairly hard to indent them so they come apart easily without ripping. The raised zig-zag could be a bit pointier than it is (I don't mean sharp) to cut the pasta easier. As it is, the zig-zag is somewhat rounded. By pressing so hard (which is probably necessary to seal the pasta completely), the bottom layer sticks to the mold, causing the ravioli to split when you try and get it out. After making several batches, I've found out how to overcome the problem. Make sure you rub just a hint of oil onto the mold. This keeps them from sticking and hence ripping, allowing you to pull them apart along the zigzags more easily.
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53 of 54 people found the following review helpful:
4.0 out of 5 stars
Tips on using Villaware Ravioli Maker, January 20, 2003
I gave this four stars because it does tend to leave lots of air in the finished ravioli, which often leads to ravioli "popping" while cooking. The are two methods for dealing with this problem. The first is to simply overstuff the ravioli such that there is no room for air. By overstuff, I mean fill until level, so you're putting in more than a traditional ravioli would have, approx 1 tablespoon of filling. Much more than that, and you will have another kind of popping problem. Or if you prefer, leave the air in the ravioli, then use a small skewer to poke a hole in the ravioli and use a melon baller or similar device to push down on the ravioli. The filling will collect under the concave surface of the melon baller, and you can squeeze the air out.
Also, simply sealing the ravioli can result in breakage during cooking. I recommend using a egg wash (1 whole egg, around 1/2 to 1 tsp water, mixed). Just brush the egg wash on the first sheet of dough where it overlies the metal serrations. Then place the second sheet over it, and proceed normally. The egg wash acts like a glue to seal the edges.
Finally, if you're having ravioli stick to the mold, simply dust generously with flour before using. Then when ravioli are complete, flip it over, and sharply whack it upside down on the counter...the ravioli should pop right out, and the extra flour will dissolve in the cooking water.
By the way, if you're making lots of cheesy ravioli, try filling with a pastry bag with a big tip...saves lots of time.
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40 of 40 people found the following review helpful:
4.0 out of 5 stars
With some care, this will help you make great ravioli, July 24, 2002
This little device works well enough if you follow some basic precepts. Firstly, you will need a source of noodle dough (your hand-cranked pasta maker, an extruder on a machine or an Italian grandmama.) Once you have your nicely rolled two layers of dough, and filling of choice, push the plastic mold gently (GENTLY!) down on the dough as it lies on the cutting mold, then pop a teaspoonful of filling into the center of each depression. Top with the other layer of dough, sealing it with water (or beaten egg yolk in my case as I am a coward) then press with a rolling pin. The serrated ridges cut the double layer of dough and filling into those beloved little dumplings. HOWEVER! woe unto you if you overfill the pockets, letting ricotta seep out and destroy the dough's sealing powers. Or if you fail to press hard enough to cut apart the raviolis. Watery fillings don't cut it, so squeeze out that spinach and watch that lobster mousse. If you follow directions and have the right touch, all will go well. If you fail to be careful, the boiling raviolis will split open, fall apart and otherwise cause massive kitchen frustration. It's worth it, however, if you are tired of freezer ravioli. A few fancy seafood-filled ones on a plate napped with saffron-scented cream sauce and your friends will think you are a magician. Try salmon filling and dill sauce, too.
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