Fantes Ravioli Maker, Makes 1 Dozen Raviolis, The Italian Market Original since 1906

This worked great for me last night. There is some skill in getting the pasta the right width... and I'm new to pasta so this was a bit tricky. When I did get it the right width it was game on! Here's a couple hints...#1 if your filling is really moist go with a thicker pasta. We did a level 6 for our mushroom cheese. The sausage spinach combo was a bit dryer and that worked ok with the level 7.#2 as with all pasta making... flour the hell out of everything. I kept patting my hands and then the dough with flour. This seems to help a lot This isn't like pie crust... the egg yolks only absorb just so much flour and then the rest just falls off. I kept the "back side" of my dough well floured and made sure it went flour side down on the form for the first layer. Another note... I made my pasta "panels" long and wide.... this allowed me to cover the form with the first half of the pasta.... fill the pockets.... then fold the last half of the dough over the tops of the raviolis. The pasta remained in one long piece until I rolled my rolling pin over the form and cut the dough. By keeping one side floured and the inside NOT floured it made it so the raviolis stuck together properly and yet would release from the form.#3 I did use cooking spray, but I floured everything too. I think the combination made for an easy removal in the end.#4 used the rolling pin around the edges first... then roll in the opposite direction to get the center part. try to be careful not to push airbubbles around too much or they will make your ravioli burst through the bottom.#5 once I got it mostly cut... I would flip the whole form up side down on my floured counter and press the mold and wiggle it a little... kind of like you would do with a cookie cutter?? I was able to easily pop the ravioli out on the counter and then use a knife to pick them a part a little. I think if I had a smaller rolling pin I may be able to cut the center of the form better eliminating the need for the additional knife work.over all FLOUR FLOUR FLOUR... and you cant go wrong.also when boiling... make sure the water isn't rolling boiling or our ravioli get tossed around too much. I brought it to a boil and backed it off to a soft roll.They tasted delicious!!

I have tried making ravioli several different ways and this is by far the easiest. The ravioli came out looking professionally made. Here are some tips. It is important to flour the metal base before placing the pasta sheet on it. Putting the filling in a pastry bag makes filling the pockets quick and easy. Before placing the top sheet of pasta on top, use your finger dipped in water (or small brush) and wet all edges of the form and all between the pockets so top sheet will seal. After laying on the top sheet of pasta, press your finger around each ravioli sealing down the pasta. Then use a rolling pin and roll over the top sheet back and forth as well as diagonal until you can see the metal teeth of the bottom form cutting through the top sheet of pasta. Turn the form over and gently ease out the ravioli and place them on a floured surface. Use a small pin and gently put one small hole in the top of each of the ravioli. This allows air to escape during the boiling process which can sometimes cause the ravioli to burst open.

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 the frame. The first few times I tried adding flour to the metal frame but that did not work and I ended up fighting to get the raviolis out of the mold.

This was a great purchase. It work fantastically. Actually it works way, way better than my kitchen aide ravioli attachment and sooo much easier to clean...Just lay out the piece of stretched pasta dough over the mold, put in the right amount of filling (I found that a full teaspoon works best), put another piece of pasta on top and roll it with a rolling pin and... voila... you just made a dozen raviolis.A couple of tips that may be helpful: Make sure that you flour the metal mold and/or the bottom side of the bottom piece of pasta dough, or the ravioli will stick to the mold. Do not worry about using too mush flour; as long as it is on the outside, it will wash off during cooking.Buon Appetito!!!

The media could not be loaded.  I’m in culinary school and since COVID-19 some classes have been offered online. One of our recipes called for us to make ravioli and I need a tool similar to what we use in school, and purchasing this was the best decision I could have ever made.

The edges where the rolling pin pressed against were a little too wide to make cutting the dough easy. As it is, there is about 1/8 of an inch of flat surface that the rolling pin need to exert to make the dough separated. It could have been made so that the edges are more of an apex, like this ^. My wife had to put a lot of pressure when she was doing puff pastry. She had to roll the pin back and forth 5 or 6 times to get the dough to separate easily otherwise she had to cut it with a knife to get a clean edge. Her arms got sore after half an hour.

This is the identical product as the Norpro ravioli maker with press but a few dollars more expensive. When I say the same product I mean identical - produced in the same factory. I don't know if they buy and rebox with 15% mark up or they just buy from the same generic supplier. But they are identical down to the tool marks. I actually bought multiple to compare which is how I can see they are identicalBut - it works reasonably well. It's a medium size ravioli. But just buy the cheaper Norpro one - http://www.amazon.com/gp/product/B000BBGV0G

Material is nice but makes ravioli separation is hard to do.