Review on Norpro Ravioli Maker With Press by Predrag Holman

Received the ravioli attachment the other day and used it for the first time today to make 90-100 ravioli. I've been making homemade pasta, ravioli, tortellini etc for a number of years now and I've got a process. This little guy has definitely made ravioli making a lot easier. Well if you're looking for those homemade non-industrial looking ravioli. it's not a good choice. This mold produces smooth, consistent ravioli every time IF you use it correctly. The important things first. Use COOKING SPRAY. Pasta dough sticks to metal surfaces without any tools. Simply dusting the pan with flour won't help, and using nonstick spray won't change the taste or appearance of your ravioli. Therefore, before inserting the first panel into the mould, spray the mold (metal part) generously with non-stick spray and then proceed to insert the first panel. Second, after pressing the plastic mold onto the first sheet to make indentations, use a pastry brush before filling and wet all edges to ensure a good grip. Honestly, there's no reason to mess around with the egg mixture, but if you feel the need, you're stronger. Third, the filling. I've had good luck estimating the amount of filling to use, but I suspect most will use trial and error. My advice, to make sure your pasta is not only the right thickness, but that you don't overstuff it, after you've made your first dozen, make one and see how it goes. I usually use a piping bag to fill my pasta. but it was actually easier to use a spoon with this product, but that's just my opinion on it. After filling, lay the top sheet down and run your hands over it lightly, squeezing out any air pockets. Dust with some flour. Now my only gripe with this whole setup is that the shape could use those little rubber feet on the bottom to keep it from sliding, but it doesn't. Simple solution: use a kitchen towel under the mold to prevent it from slipping. Use the HEAVY rolling pin to roll them out and seal the noodles. It is very important. After rolling the top sheet, you should see a diamond pattern. And drive the rolling pin in all directions and press it firmly. This will ensure all ravioli are sealed and easy to separate. Remove the outer remains of pasta (they should come off easily if you used the rolling pin correctly), invert the pan and gently push out each ravioli. Once you've pulled out a few, the rest should follow. They should come off easily with your fingers, but if they stick together, use a knife, spatula, or spatula to separate them. Overall, this product delivers what it promises. if you take your time and do it right. I would say it saved me about 2 hours of ravioli cooking time and it was worth every penny. One last tip: cook all the pasta sheets first. Roll out, sprinkle some flour between each layer and cover with a damp cloth. It really speeds up the ravioli cooking process.