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I had never made ravioli before and it took 3 tries to come up with a successful method. I now use the ravioli maker regularly and my family loves it. 1. When creating your pasta sheets with the roller, use slowest speed. With both hands on the feeding end help dough stretch to the full width of the roller, do this for each pass through the rollers at each thickness. After setting 4, the sheets are very long so cut them in half for the final pass(es) through the roller. I usually take them to level 5 or 6, 5 for meat filling, 6 for cheese. Dust each side of sheet lightly with flour after each pass to help absorb any moisture coming to the surface. Moist pasta sheets will jam up in the ravioli maker. Pasta sheets that are not the full width of the rollers for full length will not work well. 2. Hold the ravioli maker in your hand and rotate the handle. Notice where the handle is when the ravioli moulds are fully open. This is when you can help push down filling into the ravioli pockets. It will not always go down on its own and needs some assistance. After mounting the ravioli maker in the hub, dust the moulds with flour. 3. Always chill your fillings in fridge until use, they are easier to work with. If you are making a meat filling, put it through a grinder to make it a fine texture, large chunks will not work. 4. To prepare the pasta sheets, fold them in half, make a soft crease at the folded edge, trim the top edge so they are even, lightly flour both outside edges. Set the handle on the ravioli maker 1/5 of a turn ahead of where the moulds become fully open, insert the folded edge of your pasta sheet and turn the handle to catch the bottom edge of the pasta. Open the pasta sheet and insert hopper. Add chilled filling evenly across. Slowly turn handle to position where moulds are open and gently press down on filling to fill ravioli pockets. Slowly complete one full turn of the handle until back to where moulds will be open for second set of pockets. 5. Lift the loose edge of pasts sheet and check underneath that the first raviolis are hanging free and not stuck to the mould. When the pasta sheet is just about done remove any extra filling in the hopper with the scoop otherwise it will end up on the moulds. Dry completed pasta sheets on a lightly floured surface or rack. After drying I use a pizza wheel to separate them, put them on a parchment covered cookie sheet, and freeze for 15 minutes. The ravioli is then ready to be put into freezer bags for future use. Read full review
Verified purchase: Yes | Condition: New
The ravioli maker requires perfect dough that is perfectly loaded into the attachment, with the filling perfect loaded. If you fail to do even 1 thing perfectly, you have a mess rather than ravioli. It was much easier to make ravioli using ice cube trays. I have all of the other KitchenAid pasta attachments and love them. I don't believe this one compares.
Verified purchase: Yes | Condition: New
I bought this as a gift for someone close and it's "The Gift That Keeps On Giving". I don't know if it's compact,...or easy to operate,...or, 'heaven forbid', "easy to clean" but I've tasted the end results and "It's a Wonderful Thing". Sorry, I couldn't have been more help.
Verified purchase: Yes | Condition: New
Sorry to say this but, the Ravioli machine cane to me not working. All the screws were lose and the gears were misaligned. I was able to fix the problems and then for the money it's a pretty good , after putting all back together my first attempt to make Ravioli look good.
Verified purchase: Yes | Condition: New
Maker works very well and is built to last. Prep takes a while but once ready it is very easy to finish. Unless you are willing to spend a great deal of time don’t buy it.
Verified purchase: Yes | Condition: New
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