MARCATO Ravioli Cutter Attachment, Made in Italy, Works with Atlas 150 Pasta Machine, 7.25 x 4.5-Inches

works great and flawless, just need some patient to figure out the right combination of filling vs. pasta dough. Making a lot of fresh ravioli.

These are incredibly well made ravioli making attachments for the Atlas 150. They come replete with a plastic spoon to place the homemade filling inside the dough sheets placed in the machine. There is also a detailed instruction booklet that also contains a few recipes. I must say that even though I am a very sensitive person who is even a vegetarian for ethical reasons and make my own soy and almond milk, pasta, compost, etc., etc., etc., I am still awed when I realize that some of the times I have had ravioli in the past it must have been made in this fashion, meaning it takes 12 steps to make ravioli, not including making the filling or dough. I am saddened at the callousness I have witnessed, especially when I saw those unwilling to cook, take care of the lawn, or clean for themselves, instead expecting to be waited on even though there is nothing physically wrong with them. Many of these types are out of shape and unattractive also. They are most certainly ashamed, and I imagine very apologetic and changing their ways and becoming ethical and sensitive. Even though I am recovering from a back injury I look forward to making my very own vegetarian ravioli with my beautiful Atlas ravioli attachment I own. I am very pleased to own one and recommend these types of pasta makers (Atlas 150) and their attachments. I do recommend buying a new automated dough maker if you do not have one when you can. I also own a Gourmia Pasta Amazing pasta maker that makes great dough, though in small batches (for two.) It also makes pasta, but it does not make lasagna, nor ravioli. Also with the low fat pasta I make with my Gourmia Pasta Amazing I end up with dough on the spindle that will not extrude into noodles that I can now make into fantastic noodles with my Atlas 150, not wasting any dough, so I find it a necessary and gorgeous adjunct to my home pasta making. Always remember never go into debt when purchasing and remember to also put money aside for savings. I have been making my own pasta a little over a year before I purchased my Atlas 150 for lasagna making, raviolis, noodles, and pie crusts. This is a lot easier than using my hands to make my own lasagna and pie crusts as I was doing before and making my own pierogies, not even attempting to make raviolis until now that I finally have the right tool.UPDATE 8/1/18HOT TIP #1-If you are new to homemade pasta making with the Atlas pasta machines I recommend you start with something easier than raviolis. I first made several batches of pasta with the attachments that came with my Marcato before I made raviolis and I recommend this unless you had prior training or watched someone personally show you the techniques.-There is a bit of technique in using the right amount of filling so none squirts out. I found less filling is more with making raviolis.HOT TIP #2-TO CLEAN THE ATLAS AND ATTACHMENTS EASIEST I FOUND USING A MAKEUP BRUSH IS EXTREMELY EFFECTIVE AND QUICK TO BRUSH THE FLOUR OFF THE MACHINEHOT TIP #3-Make sure the dough is dry to the touch and not wet so dust it liberally with flour. This will keep the machine clean effortlessly with just using a makeup brush as no dough gets stuck or left behind if it is floured. I keep my flour in a light-weight plastic bucket and set it up on the counter and just scoop some up in my hand and sprinkle the machine and my dough with it. I have found that is the quickest and easiest method.HOT TIP #4-Make a big batch of filling and then just make as many raviolis as you feel like. If you make more raviolis than you need freeze them for a quick romantic meal later. Any leftover ravioli filling can be frozen for later use. I freeze mine in mason jars.HOT PASTA/RAVIOLI MAKING TIP #5-To separate and divide the dough batch as shown in the booklet I use a floured pizza cutter as I find it separates it quickly and neatly preparing it for insertion into the machine. When making raviolis with the ravioli attachment a floured pizza cutter is great to be able to immediately very quickly cut the raviolis and not have to wait for them to dry or tear them apart by hand before you boil them. -Julie Sands

The cutter is very difficult to use, even with two hands free. It's also very good at turning your ravioli into mush. The filling portions have to be absolutely perfect for it to work. We returned it and purchased a ravioli tray/press instead. MUCH easier.

I do a lot of homemade pasta and wanted to give ravioli a try. I had done it by hand and it's rather painful.This made the whole process very fast and easy. The most important thing though is that you have to keep the dough the full width of the rollers for the ravioli on the outside edges to be made properly.

After having the pasta roller for a year, we decided to try this roller, and it is so easy to use, even this husband can take over (as long as she made the dough, the filling, and told me what to do!) After following the included instructions for Pasta thickness and creating a long sheet of pasta, cut square on the ends, we folded it in half and began the process of adding the filling. The first attempt we did not stuff each ravioli full, and it was noticeable when we cooked them up. The second attempt, we didn't use the hopper, and used the spoon to fill each ravioli before moving on, and that gave us a better end product. It is important to take out the extra filling before you finish each sheet of pasta, or you will make a mess on the roller itself. We also found it helpful to let the sheets of ravioli set for a short period before separating them, and we cooked up the scraps from separating them. We have also saved them to use in a homemade chicken-noodle soup. If you are going to freeze the Ravioli for future use, I would freeze them solid on a cookie tray before trying to put them in a container (speaking from sad experience here).

I have used this product now to make fresh ravioli on 5 different occasions. I had never made ravioli before using this product, and I had only made homemade pasta a handful of times. So, if you already have a process for making homemade ravioli, this product might not be of much help / improvement (this is why I gave it 4 stars for easy to use). At first, I found the learning curve to be pretty steep. My first batch of ravioli was a terrible mess. I rolled the ravioli out too quickly, the filling didn't fill into the ravioli (weren't plump enough), air pockets made the ravioli split in some places, and the filling escaped while cooking. However I kept trying it out and improved each time. I watched a couple YouTube videos. By the 3rd batch, I was making perfect ravioli. Since I hadn't made homemade ravioli before, I can't say whether this Marcato attachment is better or easier than cutting ravioli by hand or using a tray method. But now that I've figured it out, I like using it and will continue to make ravioli with it. I like that it can make so many ravioli at one time. One batch is plenty for making dinner for my family and then freezing some for later. The attachment is sturdy, well-made, cleans easily, and works well with the Marcato pasta maker.

This is a well made product and you get good materials for your money. However, there is a serious learning curve with it. I’m still working through the curve. The pasta must hit a handful of points to work properly. Too thick and it binds up and creates a mess, too narrow and you get irregular messy ravioli, too wet too dry etc etc…. When you get everything right, it’s pretty amazing to crank out the raviolis.