Imperia Ravioli Maker 36

This product was purchased for a Christmas gift. I have heard from the recipient just lately about how much they like the product. It is well made and easy to use.

I ordered this and Norpro Ravioli Maker and Press. In the past I used a ravioli rolling pin and was looking for an easier way to make raviolies. This one was the size and shape as the ones I made in the past, but when I made them I could not get them out of the tray with out destroying the raviolies. The Norpro is open and you can press the raviolies out.

Absolute garbage!! One customer review stated that it's a "nice ice cube tray". That review gives it much more credit than it deserves.I bought this as a gift for my wife. She has made thousands of ravioli over the years using a cheap plastic ravioli maker. The plastic ravioli maker finally broke (1 of the legs broke off) after years of dependable service. I thought I'd upgrade her to what I thought was a better one, wrong. She tried many different ways of doing it. After each attempt she ended up with a big blob of dough mixed with meat that was then put in the garbage.DON'T waste your money on this piece of crap. I'm so disappointed. The makers of this should be ashamed of themselves. I wish I could have given it a zero star rating.

I own a ravioli maker like this one plus one that makes 48 tiny ravioli (soup ravioli) and was also frustrated initially. After some trial and error I found some things that helped. I use a shaker to flour the bottom piece of dough. Use your hand to evenly spread the flour before placing floured side down on the form. Make indentations in the dough for each ravioli opening (I just use my fingers). Fill ravioli being careful to not overfill. I use a spray bottle of water to lightly moisten the areas around the ravioli as it is much easier than painting with a brush, especially with the 48 ravioli maker. Place the top piece of dough trying to keep as much air out as possible. Press gently to seal. Flip the ravioli form over onto a cutting board and release the filled dough onto the board. Run a pastry cutter, knife, or pizza cutter between the rows to cut ravioli into individual pieces. These freeze very well and are great in soup.

I was extremely disappointed with this product. There was no instructions, best use tips, or any paperwork of any kind. There was no accessory tool provided to make the indentations in the cells and nothing I have really works. Also, I feel that the size of the pan is deceptive in the sales photos. I know they gave physical dimensions in numbers, but the rolling pin is visually deceptive; it is an extreme mini rolling pin. At best, I now have a very expensive candy mold...

There is a secret to using these trays. Before placing the bottom thin sheet of dough over the tray, sprinkle corn meal flour (gritty, not fine) into each cell of the tray - just enough to keep the dough from sticking to the tray. Then add the layer of dough, then the filling, then the top dough sheet. Also, when freezing these raviolis place them between sheets of wax paper sprinkled with the corn meal flour. This makes getting them off the wax paper easier. That said, my trays have been put to good use for the last ten years. With care they will easily be passed down to my kids.

too small

I've been making pasta in some form or other since 1986. I had a hankering for chorizo filled ravs in cream and spinach, and I remembered I had this little tray. After trashing two batches of pasta dough and a sausage, the Raviolamp sits in the trash bent in anger. Food is not cheap, and I strongly resent a tool that destroys it. I'm lucky to have half a sub from a local deli I was saving for lunch. So between that and a beer to cry in, there's dinner; still, this is absolutely horrid junk from the otherwise fine company that made my quite wonderful pasta roller. I guess that's why it got stuffed in an obscure part of the kitchen. Smart money says "save your money."