Review on Eppicotispai 24 Hole Aluminum Ravioli Rolling by Nancy Scott

Got this after getting fed up with my marcato ravioli tip which is really hard to use as pasta dough has to be absolutely perfect and all the flaws turn your ravioli and die into a gooey, gooey mass of dough and filling. The attached picture is my FIRST ATTEMPT to make ravioli using 2 trays I just bought. Those with more flour are taken from this tray. Easy to use. Simply pour the liquid onto a baking sheet (important so that the ravioli doesn't stick), place the dough on top, put the filling on top, cover and roll over with the roll provided. The size of the ravioli is great and the filling is perfect. The compartment is quite wide, so you really have to be careful that you're making a sheet that's wide enough. If not, you should be able to stretch it enough to reach both sides. Even worse, just use 2 columns :) Tray manages 18 at once, each stack takes about 2 minutes, so throughput is massive! If you want to make ravioli, forget the marcato nozzle or ravioli tamper. Got it! If you're having trouble with that, you probably need to tweak the dough. The tray is fairly forgiving compared to the marcato die, making it easy to repair.