Eppicotispai 24-Hole Aluminum Square Ravioli Maker with Rolling Pin

Makes good size ravioli & 24 of them at a time which is enough for two. Dust with lots of flour though as it is not a non-stick surface.Definitely a better size than the Imperia ones, of which I have a couple, but the finish is not as smooth.Remember.... DUST WITH LOTS OF FLOUR before putting your sheet of pasta in. Fill, egg wash, put top sheet on, dust with more flour, roll your pin over, trim the edges off. Place a large chopping board over that is big enough to accommodate the footprint and invert. Gently but firmly press down before lifting the maker off to reveal 24 raviolis that you can then pull apart and transfer to a parchment lined tray generously dusted with fine semolina. Stick them in the fridge until ready to cook.At this stage I sometimes clean them off with a mushroom brush and freeze them, transferring them from the tray to a bag when frozen.also... DO NOT OVERFILL. if you hear squelching noises when you roll the pin over you have over filled.(I use a regular size rolling pin as the supplied one is too small & light)I took me a few goes to get the method right and using this I now make ravioli regularly.My other ravioli makers are now redundant.I like this so much I am going to buy another one to store just in case something happens to the one I already have.

Too wide for my imperia pasta machine ( probably I should check sizes ) so can only do to rows at the time , aluminium is cheap n rough. You really have to put lots of flower n press really hard with rolling pin to get the ravioli out

Used it once and was happy with the result. Quite easy to use as the main thing when making ravioli (as any pasta) is making a good dough! I need to practice a few more times before they are perfect as it is quite hard to make the ravioli without getting air trapped in them but I don't blame that on the product!

the rolling pin gets messed up really quickly

a great product!!!