Review on Make Perfect Ravioli with the Bellemain Large Ravioli Maker by Angel Henderson

I panicked and almost returned it after opening it and finding the sharp edges around the metal holes. After reading the reviews, I saw that at least a few people complained about the poor metal shape, saying the edges would tear the pasta and render the whole thing unusable. I decided to try anyway. In the end it worked almost like a charm. Here's what I learned: 1. You have to thrive the way you really mean it. I dusted each piece of metal with grit before each batch. Most of them came out with no problems after I dumped the finished batch onto the counter quickly and forcefully. I tried white flour, a mix of white and semolina, and finally just semolina. The semolina was the easiest and most effective, and it just sinks to the bottom of the pot as the ravioli cooks. On my Atlas machine, setting 6 worked well for me.3. You don't need to wet the noodles with water or egg white. Just don't let it dry before assembling (always cover the sheets with kitchen towels). I used a recipe from Marcella Hazan's "Classic Italian Cookbook" that calls for 1 tablespoon of milk for every three eggs to make it more sticky. I've found that they can hold exactly one tablespoon of filling, but toward the end they start using a little less so the filling doesn't spill out around the edges and break the seal. I scooped the filling with a tablespoon and then used a regular spoon to scoop a tablespoon straight into the mold. It was pretty easy. I'm docking a star because if you get stuck the sharp edges will definitely break something and it just feels like poor workmanship. Again it's pretty cheap. I would prefer to give 4.5 stars.