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More on this product: Features | Accessories | Similiar Products | Editorial Review | Description
Customer Reviews of VillaWare V5500 10-Square Ravioli Maker
Customer Rating:   Summary: Pretty Easy Comment: Really like the way it makes the ravioli. It was at first hard to use because the dough was sticking to it and the raviolis would fall apart, but after a few times its easy to get the hang of and figure out. HELPFUL TIP** flour the mold well. makes the ravioli wayyyy easier to get out. also, flouring the dough well so it is pliable and not sticky is key too. Would def reccommend buying. its actually really easy and fun making your own ravioli. it is time consuming, but worth it. Customer Rating: Summary: useful thing Comment: Pros: Everybody can make ravioli with this thing. And it looks durable. Cons: Ravioli are really big. Unless you like them that way I would recommend similar product but for 2 inch pieces. Customer Rating: Summary: Easy to Roll Your Own Comment: VillaWare V5500 10-Square Ravioli Maker This turned out to be extremely easy to use. From Start to Finish it took about an Hour and a half to make a batch of 50 Ravioli's. That includes Grinding the Pork, Making the Filling and Making the Dough. I used the Kitchenaid Dough Roller to Roll out my Dough. I was surprised at how easy and great tasting everything turned out the first time using it. I saw someone mentioned buying a cheap rolling pin to use with this, That's a good idea as your rolling pin is what actually cuts the individual raviolis, So it's gonna take a beating. All in All this was a great purchase rather than spending $50 to $200 on a Ravioli maker machine, This works just as good and easy as long as you aren't in the catering business where you need to make a thousand raviolis. Customer Rating: Summary: sturdy, easy and works well Comment: This is a great value for the home cook. I think it should last for years. I don't recall that the instructions said so, but I recommend you lightly oil the metal part so that the pasta will not stick when you press your roller (not included) over it. Customer Rating: Summary: excellent ravioli maker Comment: excellent, easy, inexpensive. The width of the ravioli maker is the width of the pasta sheets that come out of my Kitchen Aid pasta dough roller. I spray the ravioli maker with non-stick cooking spray, and then I lightly flour the bottom of base piece of dough. Then fill the depressions- dont be afraid to heap it up. I lightly water the bottom side of the top piece of pasta, then roll well with my marble rolling pin. The raviolis fall out- no tearing or sticking.And they do not come apart in the boiling water- no leakage. I highly recommend. More Reviews VillaWare Ravioli Maker - 10 Fill, cut and seal perfect ravioli every time. The fastest and most efficient way to make ravioli at home. Includes a second plate for fast forming of dough pockets Makes 2 1/2 squares 10 at a time Features: Fill, cut and seal perfect ravioli every time The fastest and most efficient way to make ravioli at home Includes a second plate for fast forming of dough pockets Makes 2 1/2 squares 10 at a time 
Choosing Appliance -> Dishwasher Choose a dishwasher with sturdy compression springs in the door. Also look for tough, lightweight nylon or graphite racks with cushioned tips that protect glassware and cookware. Weimer recommends choosing a model with a rack design that provides the largest, most flexible interior space and is configured for your belongings, including odd-shaped pieces. Choosing Appliance -> Ovens Most avid bakers prefer separate, even-heat double electric ovens. If that describes you - and you have the space - be sure one of the ovens is equipped with a broiler that provides at least 3,000 watts of cooking power. Also look for racks that pull all the way out and lock in place for safe, easy access to the oven. On the inside, a dark interior shows less baked-on grime, while a porcelain interior is easier to clean VillaWare V5500 10-Square Ravioli Maker
Kitchen tips -> Potatoes Potatoes will cook faster if they are soaked in salty water before they are baked |
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