This ravioli maker was shipped quickly arrived in perfect condition and the quality is quite good too. the problem that I only discovered after making a few batches of ravioli is that when you put the filling into the dough that has been pushed slightly through the openings, there is no way to remove all of the air from the pockets. you can't push the air out from the top because the dough and filling just pushes further into the hole. The few batches that I made turned out decent but with pockets of air inside there is a much higher tendency for the pockets to break open allowing your boiling water to enter into and mix with the filling. You end up with mush. For this product to work correctly there would need to be a bottom below the openings that would prevent the dough from stretching farther down as you try to press the air out of the pocket. The following morning I made a total of about 80 ravioli. Instead of using this cutter I rolled out my dough using my pasta roller and laid it out on a floured dough board. I spooned my filling on to the bottom layer, brushed with a little water, then laid the top dough on. I used a round tablespoon measuring spoon to press each of the filling piles down into a nice tight round dome, removing all the air. After that I used the bottom half of a round lime juice to seal around each of the domes and then finally I used a Stella beer glass to cut each circle out. That worked perfectly. No air pockets in any of the ravioli. as I said the quality of this ravioli maker is fine but there is definitely a design flaw it needs a lower plate with rounded indentations to hold the dough so you can press the air out of each pocket before you seal the top.