Rated 2 out of 5Â by Forza_Italia Good in theory...
Generally, any Kitchenaid product is a safe bet; however, this is a miss. While it is built sturdy from a pure construction point of view, there is no wiggle room for the consistency of both the filling and the pasta. I make pasta on a near-weekly basis and have made ravioli many times. While the idea of a cranked sheet of ravioli is smart... traditional hand rolling, filling, and cutting is much faster and without near the mess. Nice in theory, a miss in practical terms.
Rated 4 out of 5Â by ella19777 practice practice practice
I love making pasta, and ravioli with the hand stamp was a headache to deal with. Took me a while to buy this since the reviews are literally split between love and hate! I decided to treat my self and I'm happy I did. First of all pasta must be rolled to number 3, the attachment will stretch the dough. Second : patience! Its a slow process, make sure not to overfill hopper, but then slowly turn the dial while pushing filling. My first time was OK, my second much better. I don't give 5 stars just because I find it difficult to separate strands, but could be me not waiting for it to totally dry, but a pastry roller fixes the issue
Rated 5 out of 5Â by spaggy Worked like a charm
I had put this on my wedding registry and when I read the mixed reviews I almost returned it. So I figured I would give it a shot and it worked like a charm. The thing I saw that people were complaining about was leaking ravioli. To all the people that were complaining that it is a manual crank, who cares. It has to be a manual crank or you would have filling all over the place. By having it a manual crank you can make sure that you dont have anything leaking out anywhere. my first run though ( a dry run w/o filling) I noticed that the dough didnt quite match up. So then with my second sheet of dough I i stretched it out slightly and check for sizing and it fit great and I didnt have any leaking ravioli
Rated 5 out of 5Â by VONSKI Great Attachment
I love, love, love, this ravioli maker. The pasta recipe was a little different than mine but, I tried it and really like it. I've made raviolies for years the hard way from scratch with a rolling pin, (I already have the pasta rollers), so this was easy and fun to make. I use one 15 oz. container of ricotta cheese that I seasoned, for each single recipe of pasta. Worked out great. Then I flash froze them on a cookie sheet, then bagged them for future meals. Great purchase to add to my KitchenAid Mixer