Ravioli Cutter

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"Ravioli Form..." - by Christine
I have been wanting one of these for a long time. Definitely glad I ordered it! Easy to use, (this is probably [definitely] common sense, but I still forgot the first time) just make sure you sprinkle it with flour before laying the dough on it- my first 12 stuck and more than half ripped when I tried to remove them- after flouring they came out beautifully! The item was exactly as described/pictured and arrived right on time.
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"Good product, not so good seller" - by Ivan Eduardo Soto
I had to return the product because it was missing one of the cutter. I returned the defective product and received one good. It was frustrating because we had plans for the weekend (make raviolis) and I cant understand that when the first one was shipped the seller did not notice it was defective.
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"Five Stars" - by MomMomJan
Worked perfect....made spinach ravioli with pumpkin filling!!!!!
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"Ravioli Made Easy" - by Lee
This is a wonderful product. I was surprised how easy it is to make perfect ravioli the first time out. The plastic form makes easy indents in the dough for the filling without tearing the sheet of dough. If you have problem with tearing, it is usually caused by pushing to hard with the form, or the dough recipe may need to be adjusted. Whether you want to brush water/egg around the edges prior to placing the top sheet of dough is up to you. It seals perfect every time without either. Some say the rolling pin doesn't always cut through the dough on the form. I found when going along the edges, if I tilted the rolling pin slightly along the edge, it makes a clean cut. I was amazed how easy and quickly I could make 5 dozen cheese ravioli. ... full review
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"Works great for a great price" - by JTC
I wanted to make homemade ravioli's for the first time recently so I bought this. It is nearly identical to the one that my grandma had, including the little ringing sound that it makes when you spin the wheel in the air. Anyway, it cut and sealed the ravioli's very well. Quick note - when you press the top layer of pasta dough over the filling, make sure to systematically get the air out from the ravioli pockets otherwise it won't matter much how good of a pasta wheel you have.
"Really glad !" - by Yvonne Brilhart (Tyrone, PA)
This pasta roller in my cart maybe around a year, I wanted so bad to buy but think it might be not worth it because of the price and I already have a manual crank by hand.
Finally I bought it when I wanted to make a ruffle wedding cake with ruffle flowers. Means, I needed a very thin fondant and gumpaste. The result I got amazing....I put my wedding cake result in product image, so people can see how good it works !
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"Simple, basic, well made tool!" - by Bernadette Wulf
I love that these are not made of plastic. Nice wood handles and sturdy cutters. Make lovely raviolis.
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"works as well as it could (it's not magical)" - by Jim Pyke (m!ch!gan)
Making ravioli, in my limited experience, is not easy. It takes care, attention to detail, and good tools.

Oh, and lots of time!

I am pretty far from perfecting my technique, and I still get frustrated with the process (sometimes to the point of literally screaming in the kitchen).

If you feel you're up for the challenge, though, you could do much worse that purchasing one of these to help make the process a little easier.

I've used other tools, and this is the best and quickest (where "quick" is a relative term).

Here are a handful of pointers so maybe you can learn a little from my mistakes:

- be careful not to roll your dough too thin or it won't have the stretching room it will need
- don't make it too dry either or it won't have the flexibility it needs when you're working it
- both of the above are totally subjective, so you'll ... full review
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"Useful little tool" - by Shantae Bonner
I really like this. I had to roll across it with the rolling pin longer and more forcefully than I thought. It helped to do so at an angle. It makes perfectly formed, uniform ravioli that are perfectly sealed. Make sure to brush all the flour off before washing!
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"GF Pasta Dream" - by N. Gramlich
Absolutely perfect. It came with not only the main rolling portion to get a flat sheet, but the spaghetti/fettuccine attachment as well. As long as you don't touch it with water, it's fantastic. Just make sure your dough is dry enough not to leave pieces behind, and wet enough to roll it through and cut it for drying (or cooking instantly). I store mine on a open-view pantry shelf, so tend to be fastidious about keeping it shiny. I use a microfiber cloth to wipe it down after every use... I love that chrome-like finish! Built very well, has a quality feel to it, and does it's job perfectly.

I make GF pasta with mine (my husband and son have celiac). I recommend using a rolling pin to get your dough flat enough to then go through the rollers on setting 0. After that, quick work. We dry ours and then ... full review
"they are not completely flat and it is better with your larger roller" - by L Segoviano
They are okay, they are not completely flat and it is better with your larger roller. I do like the sizes to make, they are smaller than my other set.
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"Good but takes a few times to get your technique down." - by DeniseR
Takes a few tries to get the idea down on how you want to use this. Press hard and you cut Ravioli so they are individual. If you apply just a little pressure, you make a indentation that you can use to seperate them later. Really depeneds if you are cooking them now or cooking them later. If you are cooking right away, press hard so you do not have to try and fight with them and pull them apart which pulls them all out of shape. If you are going to freeze them, just a little pressure is all you need because once frozen, you can easily snap them apart. Also I found that before I put the Ravioli pastry onto the metal frame, I flour the side that is going to be touching the metal so the pastry does not stick to ... full review
"The right Dough is Key for this attachment." - by Karen Frankland
So I bought this with my Birthday Money. I couldn't wait to open it and get to making extruded pasta. I've been on a kick with making pasta all summer using my kitchen aid press and spaghetti & fettucini attachments. Been making Ravioli's and Tortellini as well. I'm used to working with my quail egg pasta dough.(which is a moister dough)
Anyway I followed the recipe to a T that came with this new purchase. OMG I couldn't get it to come together, it was beyond dry. I added in a little more water and then the dough was too wet to pass through the machine without distorting the pasta shapes. I had a total mess on my hands. I like an idiot started with the Fussili disc. Anyway after much online searching for Extruded Pasta recipes, I stumbled upon a fantastic site and recipe. You want a dry mix to ... full review