Review on Marcato 8382 2 Dozen 1 5 Inch Raviolis by Jennifer Glasheen

For professional looking ravioli. It is necessary to generously and thoroughly sprinkle with flour not only the entire hole, but also the edges. Great buy and seamless. I disagree with using a larger rolling pin, the small pin allows me to rotate it and crease each of the edges so the edges trim nicely. It also turned out that the filling should be cold, any heat makes it difficult to slip out, even after flouring the form. The other shapes were so tedious to work on, but this one is great. I got it yesterday and made over 150 ravioli, 3 different types!