Review on Eppicotispai 24 Hole Aluminum Ravioli Rolling by Cindy Hurst

I've loved the idea of making ravioli for years. Then I do it and I swear I'll never do it again. There are so many pitfalls. Ravioli that break while cooking. Confusion when using an egg wash to get a decent print. Use a ravioli slicing disc only to find it doesn't seal well. Inappropriate size. Eppicotispai Ravioli Maker changes all that. It's very easy to use. Simply dust the surface of the mold with flour. Then place a sheet of pasta on top and press the dough into the indentations. I rolled a small "superball" in flour. Fill each hole with stuffing, then place another sheet of pasta on top. From there, simply use the included rolling pin to press the leaves together. Flip the pan and you have 12 sealed, sliced and divided ravioli. KitchenAid's pasta roller gives the sheet the perfect width for this maker, and with a little practice you can use a piece of dough to get the perfect length sheet. The trick is to press the dough almost all the way down before you start rolling. The dough will get longer but not much wider as you pass it through the roller. I do 2 passes under each number and stop at 6 or 7.