KitchenCraft World of Flavours Filled Pasta Maker Kit with Non Stick Ravioli Mould Tray and Roller, 33 x 11.5 cm, Black / Beige

Wow, this has made the process of making ravioli SO much quicker and more efficient. It’s really easy to use, makes lovely, neat, consistent ravioli and actually it’s easier to make a larger quantity with less pasta than when you try to make it free hand. Would highly recommend this gadget!

The item arrived on time and as advertised.The mould does not cut the ravioli , as other reviews have said, however if you press down harder on the pin it will do this.The rolling pin is very small, however it is proportional to the tray. I would prefer a full size pin (but of course think that the size provided is acceptable).A good quality product which is heavy weight, has rubber feet to prevent slipping and does as expected.

Only issue we had at first was the pasta stuck to the tin where it was thin and the more you touch the warmer the pasta gets.Really good tip that works great.before you put the pasta in we put the tray in the freezer to make it cold.Dust it with some flour.The then add you pasta.No more sticking and it came off easily.Really good qualityGreat purchase.

This is the third chance I've taken on a Kitchen Craft product and I have to say it was third time lucky. The instructions are easy to follow (although the recipe booklet is best ignored) but they should be used in conjunction with the tips that earlier reviewers of the product have left on the site, such as dusting the tray with semolina flour to ensure that the bottom layer of pasta doesn't stick. Another tip would be rolling out the pasta sheets so that they are much longer and wider than the mould. When the second layer is placed over the filling and the rolling pin is used to seal the pasta, the ridges on the mould don't cut through the pasta or turn it into individual raviolis meaning that you can't simply turn the mould upside down and give it a little tap and expect 12 perfect pasta parcels to drop on to the work surface. No, you have to grab the mould firmly with one hand and gently prize the pasta away with the other. Then you more or less have to cut out the pieces individually, following the indentations left by the rolling pin. It means that you are left with parcels with a decidedly straight rather than zigzagged edge on two of the four sides. But it's the only way to pull the pasta clear of the mould. Another tip would be to make sure there's enough slack in the bottom layer of pasta so that it properly fills each of the holes and isn't snagging on the zigzag indentations. Otherwise, sealing and rolling the pasta after adding the filling can cause the ravioli to split.

Ravioli and mould. A great combination especially when the ravioli contains blue cheese - extra mould for the mouldy ravioli which this product promotes. I’m also excited by the mini rolling pin but so far I’ve been unable to roll my mini. My wife wanted to drive it but I was lying on the roof trying to roll it. She’s quite frustrated by me for some reason.

Fantastic, well designed product. I was surprised by how heavy and sturdy it is - when you roll the dough over it, the tray stays in place without the need for a rubber mat/ non slippery surface. The ravioli comes out beautifully shaped. Although the instruction says you need to cut with knife/scissors to separate the ravioli, I found that if you press firmly on the edges with your fingers or rolling pin, they split beautifully, without the need for any cutting.

One of my favorite purchases at my local car boot sale was my Imperia Pasta Maker.Now although my pasta maker and super pasta recipe make beautiful pasta, I can't just get it to make perfectly filled ravioli. In order to do that, I either have to buy some extremely expensive attachment for my pasta maker, which I have seen very mixed reviews, or buy a ravioli tray! Hrmmmm... which one would you choose?Well me personally, I prefer the ravioli tray for making quantities of small ravioli. The great thing about this product is not just that it is non-stick, but also that it has a perfectly sized mini rolling pin for the job. Now some people might say that this is just a gimmick... I tend to disagree... The problem with using a standard sized rolling pin on this ravioli tray would be that if you didn't have it centred properly, you could force the tray over by being unbalanced. The mini rolling pin is the perfect size to gently roll the pastry sealed and cut ready for popping into boiling water.Lovely purchase... I would definitely recommend.Please let me know if you have enjoyed my review and feel free to leave suggestions for improvement. Thanks!!!

It is not shaped enough, it doesn’t cut the ravioli.