Eppicotispai 24 Holes Aluminum Square Ravioli Maker with Rolling Pin

Very heavy case metal tray. Very easy to use

I bought the square mold that makes 24 bite-size ravioli. I really wanted this mold to work due to its metal construction. I should have paid attention to the other reviews about how little filling can be used in each ravioli. A half teaspoon was truly all that would fit and allow the dough sheets to touch each other without pillowing up as I used a rolling pin to press through to the zig-zag ridges. If the mold wells were deeper, this wouldn't be so difficult. In my opinion, a better option is a mold with a frame for shaping and cutting the ravioli but an open bottom so that the bottom layer of dough can expand to hold the filling when the top dough sheet is pressed into place.Here's how I made ravioli using a mold like this: I used a KitchenAid pasta sheet attachment and rolled the bottom layer of dough one number thicker than the top dough sheet. I used 5 on the bottom and 6 on the top. This helped prevent the bottom dough sheet from tearing as the filling was placed and eventually pressed down. I generously floured the bottom-side of the dough and then laid it over the mold. I used a tiny cookie scoop for the filling, and I split each scoop in half with the tip of a small offset spatula. I gently pressed each portion into the ravioli wells, keeping the borders as clean as I could. Once all the wells were filled, I lightly spritzed the top dough sheet with water so that it would seal with the bottom sheet. I find this easier than using a pastry brush or finger to wet the well borders on the bottom sheet. As I laid the top sheet down on the filled lower sheet, I carefully worked from the middle to the sides and pressed out air bubbles. Once the two sheets were smoothed, I used a rolling pin at a slight angle (nearly horizontal) to cut the outer edges of the mold frame. If I had a stubborn section that wouldn't separate easily, I pressed with the rolling pin parallel to the border and pulled the extra dough away. This ensured that the edge remained sealed. Once the excess dough was removed, I took a 1/2" round dowel (actually the handle of a large wooden spoon) and used it to press over the internal ravioli borders. If I used more than about a half teaspoon of filling, the dough pillowed upward and was very difficult to cut through without damaging the ravioli. After I was satisfied with the impressed but not-fully-cut borders (because of the amount of filling and shallow depth of the wells), I floured the top of the dough and then flipped the entire mold upside down on parchment paper. Starting at one end, if the ravioli didn't just fall out, I gently loosened them from the short edge with my fingers. Usually, they would drop from the started edge onto the parchment paper still somewhat connected. I stretched the still-connected ravioli very gently so that the impressed borders would be as thin as possible and then put them in the freezer. After freezing, the ravioli were usually easy to break apart. I moved the ravioli into zippered bags and froze in meal-size portions.For my purposes, this ravioli mold wasn't very useful, but it is sturdy and well made.

Too small of squares to work with... I had a hard time making them

The small roller that comes with the mold is a bit useless. Use a larger, heavier roller. Dust the mold with flour generously if your dough is on the wetter/more elastic side.

Love the tray. Just remember to flour it before you put the dough in it! Ask me how I know...

The description for this said 1.26 inch holes. I was a little disappointed when the "holes" turned out to mean the size of entire finished ravioli. It is, however, surprisingly thick and sturdy. I expect it to hold up very well when rolling out the pasta.

I super floured like instructions said amd guess what? Nothing is coming out....waste of money. Seriously disappointed in this. I had been impressed by the weight and small size but...if I ever get this clean the kids can use it in the dirt for all I care. Would not recommend

I’ve been making raviolis by hand for years. I’ve tried the pasta machine attachment, hand stamps, molds, you name it. This one is tricky, because it has no holes, just indentations. You have to be careful how much stuffing you put inside, and these ravioli sizes are very tiny. If you put just a little too much it’ll spill over and the ravioli will not close well. It just wastes your time and dough...

Great product, wonderful to use. Flour the tool well before layering with the base so it doesn't stick. They remained sealed after boiling. I used this with a paste roller for even thin sheets. Easier to use disposable piping bags to fill them.

Acquistato dopo lunga ricerca su amazon, xche' desideravo che la larghezza dello stampo fosse uguale alla larghezza della sfoglia fatta con la nonna papera, in modo da non intervenire ulteriormente con il mattarello o fare aggiunte di strisce di pasta x coprire la larghezza.La misura del raviolo e' a mio avviso perfetta, ne' troppo piccolo ne' troppo grande .Lavato a mano e asciugato immediatamente con strofinaccio .Consiglio l acquisto.

Il semble de bonne facture, a voir à l'usage, je ne l'ai pas encore utilisé.

Great product if you like making your own ravioli

It's a terrible unit, no matter how much flour you sprinkle in the ravioli maker, because it's made of cast aluminum, the pasta sheet still sticks and you have to painfully and carefully pry each one out. Very exhausting experience and hardly worth the effort each time. I will be looking for a stainless steel ravioli maker.