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Imperia Italian Ravioli Tray 12 Hole & Rolling Pin | 
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| Brand: Kitchen Craft
Category: Kitchen
List Price: £12.95
Buy New: £9.70
You Save: £3.25 (25%)
New (4) from £9.70
Rating:  2 reviews
Sales Rank: 1349
Media: Kitchen & Home
Number Of Items: 1
Shipping Weight (lbs): 1
Dimensions (in): 13 x 1.2 x 5.9
EAN: 8005782003104
ASIN: B0001IXA1M
Availability: Usually dispatched within 1-2 business days
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| Imperia Italian Pasta Making Range:
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Product Description
This Ravioli Tray is the quickest and easiest way of producing home made ravioli. Simply place a sheet of fresh pasta on the tray, gently pushing down into each hole as you go. Then fill each pocket with a filling of your choice before placing a second layer of pasta on top. Then seal around all edges using the rolling pin, and separate the individual ravioli from each other.
•12 Hole Ravioli Tray from Imperia
•Suitable for use with freshly made pasta sheets
•Set includes the tray, rolling pin and full instructions
•Easy to use and gives great results. Why not let the kids have a go and make their own ravioli!
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| Customer Reviews:
 Better to make ravioli by hand October 18, 2008
2 out of 3 found this review helpful
I've used this once and it was a disaster! My ravioli turned out so much better by hand. Waste of money. Even after greasing the tray, the pasta still sticks and when you roll over the tray to cut the pasta shapes out, it doesn't cut very well at all. Save your money and make them by hand or with a small pastry cutter. I used a small round one and they come out really well.
 Exactly what it's supposed to be August 15, 2008
5 out of 5 found this review helpful
This is an excellent Ravioli tray because you can actually get quite a bit of filling in. For the dough we use two cups of flour and two large eggs with a dash of water if needed to feed two adults and a child (or two hungry adults). The trick is to use plenty of flour when rolling out the dough, which makes the dough more papery and less sticky. I roll it fairly thin, but not to the thinnest setting because the amount of filling means you need a slightly stronger pasta to hold it in. Put plenty - and I mean plenty - of flour in the tray before laying the rolled dough in place, then push and ease indentations for the filling. Add the top layer of pasta and then roll like mad to join the layers and cut the segments. We had several attempts before we got it right, but if you use enough flour all should be well.
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