Sales Rank: 795


Features:

Dishwasher-safe

Makes 10 ridged ravioli casings

Easy step-by-step process

One metal and one plastic mold

Recipes for dough and ravioli filling included

Average Rating:
Rating: - Nice kitchen gadget
This ravioli maker is simple and easy to use. Some of the reviews on here make it sound more complicated than it actually is. The only advice I would give is to brush some beaten egg around the edges to help "glue" them in place. Honestly, I don't even know if that's necessary, since I haven't made raviolis without doing it. I suspsect that dough made with eggs would be sticky enough on its own. The cutters are sharp enough to cut the raviolis while not being so sharp that the edges don't crimp. The rest is just common sense. If you're like me and only wish to make two or three dozen at a time, this item is an excellent choice. It has no moving parts and is very easy to clean.

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Rating: - Really Like It!
I really liked using the Villaware 10-square Ravioli maker. The first time my husband and I used it we had pefect ravioli. The cutting edges could be sharper but besides that it works great!

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Rating: - Tips on using Villaware Ravioli Maker
I gave this four stars because it does tend to leave lots of air in the finished ravioli, which often leads to ravioli "popping" while cooking. The are two methods for dealing with this problem. The first is to simply overstuff the ravioli such that there is no room for air. By overstuff, I mean fill until level, so you're putting in more than a traditional ravioli would have, approx 1 tablespoon of filling. Much more than that, and you will have another kind of popping problem. Or if you prefer, leave the air in the ravioli, then use a small skewer to poke a hole in the ravioli and use a melon baller or similar device to push down on the ravioli. The filling will collect under the concave surface of the melon baller, and you can squeeze the air out.
Also, simply sealing the ravioli can result in breakage during cooking. I recommend using a egg wash (1 whole egg, around 1/2 to 1 tsp water, mixed). Just brush the egg wash on the first sheet of dough where it overlies the metal serrations. Then place the second sheet over it, and proceed normally. The egg wash acts like a glue to seal the edges.
Finally, if you're having ravioli stick to the mold, simply dust generously with flour before using. Then when ravioli are complete, flip it over, and sharply whack it upside down on the counter...the ravioli should pop right out, and the extra flour will dissolve in the cooking water.
By the way, if you're making lots of cheesy ravioli, try filling with a pastry bag with a big tip...saves lots of time.