Product Description

This Ravioli Tray is the quickest and easiest way of producing home made ravioli. Simply place a sheet of fresh pasta on the tray, gently pushing down into each hole as you go. Then fill each pocket with a filling of your choice before placing a second layer of pasta on top. Then seal around all edges using the rolling pin, and separate the individual ravioli from each other.

•12 Hole Ravioli Tray from Imperia
•Suitable for use with freshly made pasta sheets
•Set includes the tray, rolling pin and full instructions
•Easy to use and gives great results. Why not let the kids have a go and make their own ravioli!

Product Details

• Amazon Sales Rank: #15024 in Kitchen & Housewares
• Brand: Kitchen Craft
• Model: RAVIOLI12
• Dimensions: 5.91" h x 1.18" w x 12.99" l, .99 pounds

Manufacturer's Description
Imperia 12 hole ravioli tray and rolling pin. Simply place a sheet of fresh pasta on the tray, making sure to overlap the zigzag edges and fill each cavity with a teaspoon of desired filling. Place another sheet on top and using the rolling pin start at the centre and roll out until all the ravioli have been cut and sealed. Turn upside down to remove and cook in boiling water for 8-10 minutes.

Box Contents

Customer Reviews

Exactly what it's supposed to be
This is an excellent Ravioli tray because you can actually get quite a bit of filling in. For the dough we use two cups of flour and two large eggs with a dash of water if needed to feed two adults and a child (or two hungry adults). The trick is to use plenty of flour when rolling out the dough, which makes the dough more papery and less sticky. I roll it fairly thin, but not to the thinnest setting because the amount of filling means you need a slightly stronger pasta to hold it in. Put plenty - and I mean plenty - of flour in the tray before laying the rolled dough in place, then push and ease indentations for the filling. Add the top layer of pasta and then roll like mad to join the layers and cut the segments. We had several attempts before we got it right, but if you use enough flour all should be well.

Homemade is better than shop bought
There is a knack to making ravioli with this machine. Leave the pasta to dry out a bit and don't overfill. Practise makes perfect. When you get it right you will have perfect ravioli.

Also, Don't grease the tray or your pasta will stick and you might blame the ravioli mould.

Better to make ravioli by hand
I've used this once and it was a disaster! My ravioli turned out so much better by hand. Waste of money. Even after greasing the tray, the pasta still sticks and when you roll over the tray to cut the pasta shapes out, it doesn't cut very well at all. Save your money and make them by hand or with a small pastry cutter. I used a small round one and they come out really well.