Ravioli Mold with Roller
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Use fresh pasta dough and your favorite fillings to create homemade ravioli with this simple form and wooden rolling pin.
- Makes 12 two-inch raviolis at once.
- Aluminum mold; beechwood pin.
- Easy to use with consistent results every time.
- Drape a rolled pasta sheet over the plaque, press desired fillings into the molds, add a top layer of pasta and roll with the pin to cut and seal ravioli.
- Dimensions & More Info
- 13 1/4" x 4 1/2" x 1" high.
- Made in Italy.
- Use & Care
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If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
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Rated 4 out of 5 by muramatsu213 from Takes a little practice If you roll your pasta dough too thin, it will not support the filling and hold it's shape while you try to extract from the mold. I found it's easiest to use a piece of dough that can be rolled a bit wider than this mold, then I could use the extra like handles to encourage the raviolis to leave the pan in one piece. It was not really easy to clean with all the little ridges and dimples.Date published: 2019-01-18Rated 5 out of 5 by Jenzi from Easy! I just made ravioli for the first time & used the 2 ravioli molds!! So easy!! I put the trays in the freezer after I made the ravioli for one hour then removed pasta & placed in freezer bags!! Buying more molds!!! Highly Recommend!!Date published: 2017-12-19Rated 5 out of 5 by LOC1 from Great ravioli mold Makes uniform ravioli. I find spraying the mold works better than dusting with flour. Also, I find it easier to removed the ravioli from the mold if you donot completely cut through the dough. Taking the raviolis out attached, then separating them works great. It you completely cut through the dough while the Raviolis are still in the mold, you have to use a tooth pick to separate each ravioli edges from the mold. Once you find what works best for you,it is easy to use.Date published: 2015-03-17Rated 5 out of 5 by Mak123 from Makes Ravioli making easy as pie I was a bit skeptical at first if this would work as advertised. However, I was quite impressed with it. It made wonderful raviolis. I did have to remember to flour the mold so that the dough would not stick to it, but after i remembered to do that, the raviolis would pop out when i overturned the mold. Couldn't be happier. I recommend this highly. Have fun with it.Date published: 2014-11-12Rated 3 out of 5 by shaynation from Not The Most Practical I had high hopes for this, it works, but as well as I hoped. Pros: easy(ish) to use easy to clean good seals nice professional finish Cons: Difficult to remove from press (even with flour or oil on the pan) One size fits all.. not the best for a meaty filling Very time consuming for just a few ravioli You must roll out perfect proportions (vs free handing it and not needing to worry about getting every square covered)Date published: 2014-08-15Rated 5 out of 5 by kahuna99 from Raviola Maker We have the original with the dimpler, Found spraying the mold with non stick spray allows for easy removal. Better than flour. Being from St. Louis and making toasted ravioli at least 1 a month makes this super easy. Overfilling will make it more difficult to extract. We use a full size roller as ours didn't come with one but no problem. Our problem came when we put it in dishwasher. Coating came off, hence, the spray. Instructions did not mention not for dishwasher. LOVE THIS THING.Date published: 2014-01-23Rated 3 out of 5 by karenede from Really wanted this to work I'm making ravioli for 26 people for Thanksgiving. So I really wanted this to work so I wouldn't have to stamp them out individually. But, after many attempts, flouring the heck out of the tray, it took way to much time to dislodge them from the tray without ripping the raviolis. We did get it to work once or twice and they looked beautiful when they did which is why I'm giving it 3 stars. I suppose if I was making a smaller batch I might have had more patience but as it was it wasn't worth the effort.Date published: 2013-11-26Rated 4 out of 5 by Harri from Success 1st Time This was the first time to use the ravioli maker - not too difficult, but you must flour the mold sufficiently before using. Also - I agree, a "dimpler" would help a lot - or at least trim finger nails before using your thumb!!Date published: 2013-08-05