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More on this product: Features | Similiar Products | Editorial Review | Description
Customer Reviews of V5400-01 Ravioli Maker- 12 with pin
Customer Rating:  Summary: Just great! Comment: I have used this mold 3 times, and I posted some pics of my very first batch. As stated in one of the pictures, I use a rather dry dough (a food processor comes handy for this) and I had no need to dust with flour or use oil to release the ravioli. I see the need to use either one, though, when water is added to the dough. The raviolis shape is perfect, even better than the pictures. The seal comes out perfect and so far, none of the raviolis popped open in boiling water. I love it. Highly recommend. I am going to buy the larger mold too. Happy filling! Customer Rating: Summary: Perfect ravioli from home Comment: My daughter and I just finished our first ever batch of ravioli using this maker. It is awesome! Our advice is follow the written instructions as given with the maker. Extra flour kept the pasta from sticking to the mold and using only one tsp of filling produced perfect spinach ravioli. I also used the back side of a teaspoon to help cut the edges rather than just using the little rolling pin. An awesome product. If you know how to make the sheets of pasta, you can easily make ravioli. One batch of dough made 4 dozen ravioli. Reading other reviews helped me to select this. I hope you enjoy your ravioli mold, too. Customer Rating:  Summary: Ravioli maker works Comment: Purchased the V5400-01 Ravioli maker to complement the pasta machine we already have. It is very simple to use. It worked well the first time out of the box and turns out great ravioli by the dozen. I'm pleased with the ravioli and, more importantly, my wife is pleased with the ravioli maker. Customer Rating: Summary: V5400-1 Ravioli maker Comment: Great ravioli maker!! every year I make ravioli for Christmas dinner and I used another brand.This year I discovered the V5400 and the time of making them was cut in half! The only problem is the size of the ravioli: I like mine a little smaller, but still a great gadget. Customer Rating: Summary: Two crucial tips Comment: 1. Use corn starch, not flour, to keep the pasta dough from clinging to the mold. I put corn starch in a powdered-sugar-type shaker/dredger, and I give the first sheet of dough a good sifting on one side. Then I flip that over so the cornstarched side is facing down, against the ravoli form. After I put the second sheet over the filling, I dust the top with more cornstarch before rolling -- that way it wont stick to the rolling pin either, and when I invert the mold over a parchment-lined cookie sheet, the raviloi won't stick to the parchement paper. Note that you want to avoid getting cornstarch BETWEEN the two layers of pasta, as it will inhibit their sealing together. 2. Get a small (#40 or a higher number) disher (a thumb- or squeeze-lever ice cream scoop) for putting filling on the pasta. It will save you tons of time and all your ravioli will come out the same fatness. An added bonus is that you can calculate in advance how many ravioli you will get out of a given amount of filling: a #40 disher gives you 40 scoops per quart. More Reviews VillaWare Ravioli Maker - 12 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 1 3/4" squares 12 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 1 3/4" squares 12 at a time 
Choosing Appliance -> Sinks Consider which accessories might be beneficial. Many models can be supplied with a draining basket, chopping board and strainer bowls. A drainer extension can be useful for sinks without a drainer where worktop space is limited in a small kitchen. Choosing Appliance -> Cutting boards There seems to be little difference between hard wood and plastic cutting boards from a safety standpoint, as long as they are properly washed and sanitized after each use. Personally, I like the feel of solid wood. One piece of advice--buy large cutting boards. Don't bother with these tiny boards that everyone seems to have in his or her kitchen. They are not user friendly. Once you get down to serious cutting or chopping, the small boards are always woefully inadequate and downright maddening! V5400-01 Ravioli Maker- 12 with pin
Kitchen tips -> Fresh herbs Fresh herbs added to soup may lose their flavor when cooked for a long period time. Add more herbs shortly before serving to boost the flavor |
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