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Your cart is empty.Bob S.
Reviewed in the United States on August 1, 2024
This item is well made and easy too use. I like the fact that it's "jumbo" sized raviolis. Our first batch was a success. This was much easier than stamping them out individually & enables you to make more a lot faster.
Ken Brock
Reviewed in the United States on February 12, 2018
High Quality casting and materials. Quick and easy to use. No need for spray or flouring the mold to release the ravioli. That problem is easily solved by flouring the down side of the dough before placing on top of the mold, and on the top side of the second sheet of dough that you will roll to cut the pieces. Use a small brush and water to moisten just the seams of the first sheet after filling, and before applying the second sheet to make the second sheet seal watertight to the first at the cut edges. Great product. I wish I had a dozen to give away as presents. An electric pasta roller such as the kitchen aid pasta attachment makes creating the pasta sheets fast and easy. A good rolling pin is a must to flatten the top sheet, and cut the side edges, and press the interior edges down to the metal for separation and release. The following one in my photo worked very well and was inexpensive and high quality. The finished Ravioli's are large portions. Photos show my first try the day it arrived; pasta thickness set to 5, squid ink and sun dried tomato pasta with smoked pork, mushroom and cheeses filling. Mmmm.
Frank
Reviewed in the United States on April 10, 2018
I like the uniformity of the ravioli produced from using this form. They look store bought, but they are miles ahead of the mediocre and mundane frozen ravioli from commercial sources. I used the Fante family recipies for the filling and the pasta included with the ravioli form. They turned out scrumptious, and al dente. I chose the cheese filling and combined it with a nice marinara sauce. The form works well, especially if you have a good heavy rolling pin. I have a marble one. In order for the little pillows from heaven, to release without fuss, you need either to flour the metal frame or the side of the pasta that will touch the frame. I used my Atlas 180 pasta roller to create the long and wide sheets of pasta to make the ravioli. The setting I found most appropriate for my filling was at 6 on the dial. I made long wide sheets long enough to double the length of the form. This made it easy to just lay the sheet down, fill the ravioli using a cookie scoop (1Tbs), and fold over the other half. I used egg white wash to help seal the 2 layers of pasta. With a silicone pastry brush, I "painted" all the edges of the ravioli where they need to seal. Then by hand I start pressing the air out of each individual ravioli and work from one side to the other before finally using the rolling pin to complete the seal and cut them from the form. Then just remove them to a floured surface and finally to a floured plate. If you are making a lot of them you can place them on a floured baking rack to dry a bit before storing or cooking them.
Annette Robbins
Reviewed in the United States on May 13, 2014
This worked great for me last night. There is some skill in getting the pasta the right width... and I'm new to pasta so this was a bit tricky. When I did get it the right width it was game on! Here's a couple hints...#1 if your filling is really moist go with a thicker pasta. We did a level 6 for our mushroom cheese. The sausage spinach combo was a bit dryer and that worked ok with the level 7.#2 as with all pasta making... flour the hell out of everything. I kept patting my hands and then the dough with flour. This seems to help a lot This isn't like pie crust... the egg yolks only absorb just so much flour and then the rest just falls off. I kept the "back side" of my dough well floured and made sure it went flour side down on the form for the first layer. Another note... I made my pasta "panels" long and wide.... this allowed me to cover the form with the first half of the pasta.... fill the pockets.... then fold the last half of the dough over the tops of the raviolis. The pasta remained in one long piece until I rolled my rolling pin over the form and cut the dough. By keeping one side floured and the inside NOT floured it made it so the raviolis stuck together properly and yet would release from the form.#3 I did use cooking spray, but I floured everything too. I think the combination made for an easy removal in the end.#4 used the rolling pin around the edges first... then roll in the opposite direction to get the center part. try to be careful not to push airbubbles around too much or they will make your ravioli burst through the bottom.#5 once I got it mostly cut... I would flip the whole form up side down on my floured counter and press the mold and wiggle it a little... kind of like you would do with a cookie cutter?? I was able to easily pop the ravioli out on the counter and then use a knife to pick them a part a little. I think if I had a smaller rolling pin I may be able to cut the center of the form better eliminating the need for the additional knife work.over all FLOUR FLOUR FLOUR... and you cant go wrong.also when boiling... make sure the water isn't rolling boiling or our ravioli get tossed around too much. I brought it to a boil and backed it off to a soft roll.They tasted delicious!!
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