V5400-01 Ravioli Maker- 12 with pin Review

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(More customer reviews)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.

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Fill, cut and seal the perfect ravioli every time with this Ravioli maker!It is the fastest and most efficient way to make ravioli right in your home.It includes a second plate for forming pockets quickly in 1 3/4 inch squares, 12 at a time with rolling pin.

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VillaWare V5500 10-Square Ravioli Maker Review

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(More customer reviews)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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Fill, cut and seal perfect ravioli every time.The fastest and most efficient way to make ravioli at home. Includes a second plate for forming pockets quickly.2 1/2" square, 10 at a time.

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Norpro Ravioli Maker and Press Review

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(More customer reviews)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.

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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.

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