Bellemain Ravioli Maker Press | Pelmeni Mold, Pierogi Press, Potsticker Meat Pie Dumpling Maker, Ravioli Stamp Pasta Making Kit, Pasta Making Tools, Ravioli Press Mold | Makes 12 Ravioli, 1. 5”

Once you learn how to properly use this tool, it is indispensable for making quality ravioli easily. The product is heavy duty, handles a rolling pin well, doesn't allow the dough to stick to the metal, and the design makes for well-filled raviolis that stay sealed with the proper dough thickness. I found this very easy to use, and make 100 raviolis in a matter of 60-90 minutes. Cleanup under warm water andsoakp is simple, not sure if it is dishwasher safe however. A recommended buy.

Absolutely love it! It makes beautiful raviolis! I use my pasta rolling machine and a melon ball spoon to fill with my meat filling into a ball. It fits perfectly for filling the raviolis spots. They look great! I’m going to freeze them first and then food save them in bags for the freezer. I was making them by a hand ravioli punch. This is so much easier! You get 12 at once and they look professional! No more doing one at a time or guessing on a sheet how far to space them. I should have bought this long ago. It is well worth it!

I panicked and almost returned this after I opened it and found the sharp edges around the metal holes. Reading back through the reviews, I saw that at least a few other people had complained about the poor metal casting, saying the edges would tear the pasta and make the whole thing worthless. I decided to give it a try anyway. It ended up working pretty much like a charm. Here's what I learned along the way:1. You need to flower the thing like you really mean it. I covered every bit of the metal with semolina flour before each batch. Most of them came out without any hassle, after I tipped the finished batch onto the counter quickly and forcefully. I tried white flour, a combo of white and semolina, and finally just semolina. The straight semolina was easiest and most effective, and that stuff just sinks to the bottom of the pot when you cook the ravioli.2. On my Atlas machine, setting 6 worked well for me.3. You shouldn't need to wet the pasta with water or egg whites. Just don't let it dry out before assembling (cover sheets with kitchen towels at all times). I used the recipe from Marcella Hazan's Classic Italian Cooking book - which calls for a Tbs of milk per three eggs, to make it a little stickier.4. I found they could hold exactly one tablespoon of filling, but towards the end starting using slightly less than that to keep the filling from squishing out to the edges and compromising the seal. I scooped the filling with a tablespoon, then scooped out the tablespoon with a normal spoon right into the mold. It was pretty easy.I'm docking a star because if you do end up with any sticking, the sharp edges are definitely going to make you want to break something, and it just seems like shoddy workmanship. Then again, the thing is pretty inexpensive. Wish I could give it 4.5 stars...

I've always made ravioli by hand, I'm 73 yrs old. I taught my granddaughter to make ravioli by hand, she's 11 yrs old. Just recently I asked myself, "why do it the hard way if there's something that will do the job faster?", especially for her since she's still so young and struggles for consistency in her ravioli making. So, I took a chance on this product. I am very happy to say it works very well and has made the job easier for us both. The ravioli are smaller than we are used to, but that's okay. I think the fact that we've always made ravioli at home made it easier to be successful with this device. I plan to order the larger size at a later date. This helps my granddaughter make a consistently sized and uniform ravioli with her great-great-great-aunt's recipe and that's the important thing. I do plan to heed the warnings not to put it in the dishwasher so that I can pass it along in good condition someday. I just have to wonder why I waited so long!!

Bellemain is rated as the number one ravioli mold. It is the very best. It is easier to use than the mechanized Kitchenaid ravioli maker and the ravioli size is far larger with the Bellemain. First off you MUST remember to flour your mold before you place dough onto it or you'll have problems with ravioli sticking and tearing. Other than that this unit makes excellent ravioli. We find piping the ricotta from a baggy with the corner cut off as the quickest, easiet and most simple way to fill the mold. We also will sometimes use and appropriately sized ice cream scoop sprayed with a fine mist of olive oil to fascilitate easy removal from the scoop.. Just brush and clean the mold after each use.In the picture on the left are ravioli made with the Kitchenadi Ravioli maker. They are finicky as you need a 6" uniformly wide piece of dough. It's not an easy thing to gett a 24" long piece of dough at least 6" wide with a clean edge. When it doesn't line up right or is slightly narrower you have to scrap the dough as we did and put it into the Bellemain mold and made a partial batch of ravioli with the damaged dough just to save the scraps. It barely fit on the bellemain. The Bellemain is foolproof and concistent. The huge ravioli on the right were made by hand with the scraps. Enjoy grampa Joe

This was a heck of a lot easier to use than you might think, its fast, and friendly and each batch makes one serving size of awesome pasta. this is a very fun family activity and has become a weekly thing around the house, its a lot cheaper to make your own than to go out to eat these days.