Eppicotispai 12-Hole Aluminum Round Ravioli Maker with Rolling Pin

This is a nice unit, we have used it twice so far and it is built like a tank. It comes with a small rolling pin to roll cut the ravioli that works well with practice. I would say I would buy this one again but I don’t see it ever breaking. I will say it’s a bit heavy but that is expected with this being a solid metal mold.

I made ravioli for the very first time last night using this tray. It worked really well. The ridges allow an easy and smooth cut. I added a bit of flour before laying the sheet of dough down and it worked well for easy release. Its well made - seems as though it will be durable. No complaints here!

This Italian ravioli maker is a gem, creating perfectly shaped ravioli effortlessly. Compared to other ones I've used, I found myself using a bit more flour to prevent dough sticking to the form, but it might just be my dough being on the stickier side. What sets this ravioli maker apart is its sturdiness and user-friendliness. It beats the traditional ravioli wheel or stamp by allowing you to make many ravioli at once instead of just one at a time. It's a game-changer in terms of efficiency and ease. If you're a fan of homemade ravioli, this tool is a must-have in your kitchen.

I upgraded to this ravioli maker after I purchased a hand stamp cutter that did a lousy job. It came in a slim box that it perfect for storing the ravioli tray and rolling pin in. The tray is nice and heavy quality and should hold up for a very long time. The rolling pin is inexpensive wood, and mine was little bit warped, but it goes the job just fine. How I made my ravioli: I started off by dusting the whole thing with Samolina, so the pasta wouldn't stick. I then filled each groove, used a pastry brush to wet the areas that would be cut and then added a second piece of pasta over the top. Because I like my pasta with a little extra filling... instead of rolling the wooden pin over the whole tray to cut the pasta, I just rolled it over the ridges to cut the pasta. The pasta cut perfectly and made beautiful, professional looking raviolis. I was very impressed and so where my friends who saw the ravioli. They couldn't believe that they were hand made.

Yesterday was my first opportunity to use this adorable unit and made over 200 ravioli... yes, two hundred. My first couple tries had a few small splits on the round side but it was obvious I had over filled those. (Just as an experiment, I separately boiled the less-than-perfect ones and was pleased to find they didn't fall apart!) FYI, I have been making ravioli by hand for many years. I had no issue with any seams separating but the water spray is a great idea if pasta sheets are dry. Anyway don't get frustrated in the beginning because you will get the feel for it quickly. There are so many good suggestions in the 5 star ratings here so be sure to read them. Here are my suggestions: Use the end of the roller to gently make little depressions in the first pasta sheet prior to filling. Use a wide floured pastry brush vigorously on the tray in between each session. And one more comment: It is quite fun to make ravioli...afternoon ravioli parties are fun with a little wine and men and women all involved. I think I'll try the Eppicotispai triangular press for stuffed wonton I've always made them by hand but they might be more fun this way and a simple way with ravioli filled differently.

Exactly what I needed, makes the whole process easier than just laying dough out on a flat surface and using a cutting wheel.

An important factoid - the Atlas 150 and the Kitchen Aid sheet roller attachment produce a pasta sheet that fits nicely over this mold without any additional rolling. Weigh your flour = 100 grams semolina flour : 200 grams unbleached whole flour. One egg per 100 grams of flour. Although for ravioli - I usually cut out one egg and substitute with .25 cup water and 2tbls. olive oil. The semolina flour changes the working properties of the flour and makes it easy to use. Semolina flour can be obtained from Amazon grocery section. The product is excellent and works as advertised.

Great. I love the deep Well which makes for a more filled Ravioli . Just feel the well but do not have the feeling come over the top edge of The tray. If you do then you won't get clean cut edges.

Ich habe diesen Artikel noch nicht in der Verarbeitung benutzt aber darauf freue ich mich sehr und in den nächsten Tagen wird diese Ravioliform ausprobiert und ich werde mich dazu bestimmt nochmal äußern

I haven’t used the product yet but it looks solid and the quality seems good. The only issue I had was with the delivery. I chose the item to be delivered on Saturday instead of Friday but it was delivered on Friday when I was not at home.

One of the few moulds that have a formed cavity rather than a hole. Rolling pin is great inclusion.

Un ottimo prodotto ed un valido aiuto in cucina per chi ana fare i ravioli in casa. Molto robusta e ben fatta. I ravioli vengono via bene una volta formati. Basta avere solo l'accortezza di spargere un po' di farina ogni volta che si inserisce una nuova sfoglia per ravioli. Ne vengono 12 alla volta. Che è praticamente la porzione per 1 persona. Ottima ravioliera!

Excelente qualidade. Farei muitos raviolis com esse molde. Super feliz!