Outlet 🎉 Bellemain Ravioli Maker Press | Pelmeni Mold, Pierogi Press, Potsticker Meat Pie Dumpling Maker, Ravioli Stamp Pasta Making Kit, Pasta Making Tools, Ravioli Press Mold | Makes 12 Ravioli, 1.5” Squar 🤩

7 reviews for Outlet 🎉 Bellemain Ravioli Maker Press | Pelmeni Mold, Pierogi Press, Potsticker Meat Pie Dumpling Maker, Ravioli Stamp Pasta Making Kit, Pasta Making Tools, Ravioli Press Mold | Makes 12 Ravioli, 1.5” Squar 🤩

1. 

   Rated 5 out of 5

   K. Gardiner – January 31, 2019

   I’ve recently ventured into the world of ravioli making. I foolishly assumed I could hand form and cut them all. And I realized quickly that I was an overconfident idiot. That first batch was delicious, but ugly as hell. As proud as I was for accomplishing the feat, they were in no way Instagrammable, if you get what I’m saying. After accepting my defeat, I bought this press based on its good reviews. And I was not disappointed.Aside from a slight learning curve of figuring out the perfect pasta sheet thickness and getting them out, these were a cinch compared to doing them by hand. I will say that your greatest measure of success will be how much flour you put on the sucker before you lay your first sheet of dough down. Flour its little creases and flour the bottom of your pasta sheet. Your pasta dough should be nice and relaxed too, or else when you lift the plastic part out, the newly-created ditches will shrink back up. Put some egg wash on the seams, lay your other piece gently on top. Use your finger tips to gently burp the air out from around your filling, starting in the middle and working your way out.Then take your rolling pin and roll the hell out of it. I also took the handle of a steak knife and ran it vigorously over the seams to ensure that it was as perforated as possible. Then turn your mold over and pop those suckers out. I put mine initially on a floured baking sheet but after the tops had dried a bit to handle more, I moved them to a cooling rack so the bottom would dry out better. These ones pictured are butternut squash but I’ve also done mushroom and ricotta and Thomas Keller’s spinach ravioli. I know it seems like a pain in the ass but homemade pasta is like Playdoh for adults and you get to eat it without the shame and disgustingness of regular Playdoh. Make it fun. It’ll be worth it.When you go to cook your ravioli, do a test run with one in salty water to figure out the exact cook time. Depending on how long you let them sit, the cook time can vary because of the dryness level of the pasta itself. Once you’ve figured out how long the tester needed, you can plunk the rest into your pot and yield perfect results.So there’s all that. Good luck and godspeed, fellow pasta makers.

2. 

   Rated 4 out of 5

   Lady Lee – April 17, 2022

   I purchased a ravioli maker so that I can make whole wheat ravioli. I purchased the Bellemain ravioli maker press on March 14, 2022 and have used it several times. Because I have the cheaper 3 in one combo 5.25 inch pasta roller and pasta cutter for Kitchen Aid mixer rather than the 6 inch Kitchen Aid brand pasta roller, I had a steep learning curve. The press requires a 6 inch x 14 inch sheet. Not having much experience rolling out dough, it took me awhile to find an easy way to make sheets using my pasta roller. I finally settled on making sheets that were 4.25 inches x 10 inches at a medium to thick setting (4 of 8) and then first rolling out the width followed by the length. I have to add pieces of dough where the sheet is too skinny. I wish the squares were a little bigger so that I can stuff more filling into the ravioli squares. Be sure to roll out dough to 1/16 inch if making whole wheat ravioli. I make a batch of dough based on 2 cups of whole wheat/chick pea flour to make 2 trays of ravioli and have enough left over to make 3 clumps of fettucine. I oil my press and can push out the ravioli squares, but it takes awhile to remember the steps to making ravioi: oil press, roll out dough on floured board, transfer sheet to press and press with dimpler, roll out second sheet on floured board, fill dimples with filling, wet dough around squares, transfer top sheet, roll out air, flour top of second sheet, flip press over and push out squares. I clean the press with a toothbrush dipped in soapy water.

3. 

   Rated 5 out of 5

   shakeyeraz – October 8, 2022

   I made 40 ravioli quickly with this. Seals well – just had 1-2 open while cooking and probably my fault. Just a dusting of flour on the rack then the bottom dough layer. Light dusting before making the wells. Fill, layer on the top dough. Roll to seal and cut – making sure all ravioli edges poke through the dough. Turn out on to lightly floured wax paper on a baking tray. Best then to pop them into the freezer to make them manageable or for storage.

4. 

   Rated 5 out of 5

   William Swingle – October 14, 2022

   Great product and does what it is supposed to do!!!

5. 

   Rated 5 out of 5

   David J. Snider – November 22, 2022

   Works well. Very sturdy. I would recommend re-greasing after each pressing to avoid stuck/misshapen ravioli.

6. 

   Rated 5 out of 5

   Jean Korhonen – December 5, 2022

   Was nice & sturdy & easy to clean

7. 

   Rated 4 out of 5

   Pam – December 6, 2022

   These are a game changing when making homemade ravioli! A must have if you like ravioli!