Aluminium dumpling pot for square dumplings 40x40 Cod. E47

I got this after being fed up with my Marcato Ravioli attachment which is really difficult to use as the pasta dough needs to be absolutely perfect, and any imperfection turns your ravioli, and the attachment into a sticky gooey mess of dough and filling.The picture I attached is my VERY FIRST TRY at making ravioli with two trays I just purchased, the ones with more flour being from this tray.The tray is really easy to use. Just sprinkle floud into the tray (important so the ravioli doesn't stick), put the dough on, add filling, cover and go over with a the provided roller. The ravioli size is great and the filling qty is perfect. The tray is pretty wide, so you need to really make sure you make a wide enough sheet. If not, you should be able to stretch it out enough to reach both sides. Worse comes to worse, just use 2 columns :)The tray makes 18 at a time, each lot taking like 2 minutes so the throughput is tremendous! If you want to make ravioli, forget about the Marcato attachment or a ravioli stamp. Get this!If you're having trouble using this, most likely you need to tweak your dough. The tray is pretty forgiving compared to the Marcato attachment, so it should be easy to remedy.

This was my first time making ravioli, and based on positive reviews, I chose this press w/rolling pin. Contrary to others' success with the Kitchen Aid attachment creating the perfect width (and perhaps because mine is an older model inherited from my MiL) my sheets were a smidgen too narrow so needed a bit of rolling to reach the outside borders. No big deal. The press has nicely raised edge molds enabling perfect cuts when pressed. Although most were easily separated, I had watched a video that recommended freezing pressed sheets for a short time and then breaking apart. Worked like a charm. For any newbies (like me), I recommend a pastry bag/cut ziplock for filling - I didn't learn that earlier so it was more messy than need be. Hand wash - it doesn't really get that dirty anyway - mostly flour - - and yes, I heavily floured before each press and the pasta slid out without a hitch. I highly recommend this press - made this newbie look like a expert.

I have always made ravioli by hand. No molds. Working with this ravioli mold took a little bit of practice, but I’m quite happy with it now! A few tips:The first thing I learned was to use lots of flour so that my dough doesn’t stick. For the first batch, I just sprinkled lightly with flour, and it was a sticky mess. Be sure to flour the mold to within an inch of it’s life! Don’t skimp! Put your ricotta filling in a Large disposable pastry bag with a 1/2” diameter opening where the piping tip would go - this makes filling a breeze! You can gently press a little filling out while settling the dough down into the divet of the tray in one simple step. Perfect fill every time!Don’t overfill! When you use rolling pin, the ricotta will ooze between your sheets of dough and make a poor seal. Any trimmed dough will not be able to be reused if covered in filling.Take a minute to dip your finger into a little bowl of water to moisten the strips of dough between Each divet of filling. This will help to create a good seal so your ravioli don’t open during cooking.I wasn’t getting a good cut with wooden rolling pin. Maybe my dough sheets were a little too thick. So, I gently pulled the whole sheet of ravioli out after rolling and cut them with a pastry wheel really quick. This was much faster and less frustrating for me.Lastly, I didn’t readcarefully - these are small ravioli. The dough/filling ratio is perfect and I’m happy with this product, but I didn’t expect them to be quite so tiny. I can hold about 6 of them in the palm of my hand at a time. If you’re cooking for a crowd, you’ll need a lot of ravioli - and you’ll be an expert when you’re done!

My husband and I have always wanted to make ravioli but haven't until COVID-19 hit! Having to social distance and stay home we have more time. I ordered this maker on Amazon and the next day we were enjoying Ravoli! We rolled out pasta dough to a #6 on our Atlas noodle maker. It worked perfectly the first time. Filling choices are endless! The size of the ravioli is what I would consider medium compared to what I've seen in the market.Well worth the price!

For years, I've enjoyed the thought of making ravioli. Then I do it, and swear I'll never, EVER do it again. There are so many pitfalls. Ravioli that breaks open while cooking. The mess of using egg wash to get a decent seal. Using a ravioli cutting wheel, only to find out that is doesn't seal well. Inconsistent sizes. The Eppicotispai Ravioli Maker changes all of that.It's so easy to use. Just sprinkle flour on the surface of the mold. Then lay down a sheet of pasta and press the dough into the indentations. I used a small "super ball" coated in flour. Fill each hole with the filling, then put another sheet of pasta over the top. From there, just use the included rolling pin to press the sheets together. Turn the mold over, and you have 12 sealed, cut, and separated ravioli.The kitchenaid pasta roller makes a perfect width sheet for this maker, and with a little practice, you can use a chunk of dough that produces the perfect length sheet. The trick is to pinch the dough to almost the full witch of the roller before starting to roll. The dough gets longer, but not much wider as you put it through the roller. I do 2 passes at each number, stopping at 6 or 7.

I guess I wasn't paying attention but it is very tiny. I will still use it but not as much as I had hoped. I ordered the larger version for my restaurant use. This one will make the perfect size for soups but not for exclusive ravioli dishes in my opinion. It will get used. The mold itself is nicely made & heavy duty. It should hold up nicely for restaurant use. The rolling pin will one in handy also.

Super bien pour faire de la cuisine avec les enfants.2 petites astuces : - Il est préférable de soupoudre une fine couche de farine sur le moule avant de mettre la première plaque de pate, pour que le démoulage soit plus facile. - Avant la 2° plaque de pate, je dessine les "trais de coupe" avec un pinceau humide pour que les raviolis se collent bien.Point négatif : c'est du boulot, au dessus de 4 personnes, je passe aux lasagnes.

This tray is wider than my pasta machine, Marcato Atlas 150, so the pasta sheets would not seal on the outer edge of one side. The pasta sheets need to be somewhat wider than the tray to make up for the narrowing of the sheets once the filling is put into the trays. Returned item and am purchasing a narrower tray.

Très facile à utiliser j’adore merci

Moule pas très creux donc ne fait pas de "raviolis à bonne taille " selon moi.Je ne suis pas très satisfaite de cet achat... J'ai fait mes raviolis à la main !

Très pratique d'utilisation. Bien fariner le moule pour ne pas que ça colle et la taille des raviolis est parfaite. Ustensile indispensable