KitchenAidRavioli Maker, 1"

I read a lot of the reviews, and bought this anyway, but was unsure. I figured what they heck, but it was what some of the positive reviews said that made me decide to get it.I'm glad I did. I just used it, and wow, it was fun (if you like to cook), and easy. I did mess up a little, which turned out to make a small percentage of mine to not be sealed, but that was user error. But the main thing here is....I did not have to seal a single ravioli, and they cooked up just fine.Most important things to do;*roll pasta sheets to #3 on the pasta sheet roller....period.*watch the youtube video with peter pasta. He has two videos, almost that same, but one actually says what settings he is using, which is THREE!!*read the instructions that come with it....twice.Simple huh? First and foremost, regardless of what recipe one uses and what they say to do, the setting for the pasta sheets is 3, not 5, not 7, not 42, but 3 - why reviewers complained when they set it to 5 or higher, I have no idea. Peter Pasta video AND the instructions say this is required for the raviolis to seal correctly. Maybe if you have a special pasta rolling pin, and hand make them, then they can be made thinner, but not for this machine.Now, does this mean the the raviolis will be too thick and maybe doughy....nope. I think it's because the way the thing works, it stretches the dough a bit in the process.While the unit is hand cranked, it's not that big of a deal.....and I'm not sure I would want it to be powered....it sucks the filling in quick enough as it is. I'm cooking for two, not 20. I made 4 dozen ravioli in just minutes...out of the three steps (mix dough, mix filling, roll dough, and making ravioli), making the ravioli was the quickest (even my first time).There will be a bit of wasted dough, as there is the first set to get the dough started and there are three stripes along the length that get torn off (that separate the ravioli length wise). But, you can just roll it out and use it. The ravioli just tear apart, but don't try to speed along on the tearing part, or you tear them open a little like I did.So what did I do wrong while operating the machine....well, I decided to make a bit more dough than I needed....then decided to turn it all into one sheet. My thought, once started in the machine, I would just make one continuous sheet of ravioli...how cool is that! The #3 sheet was about 5ft long, folded in half and started into the machine, a little over 2ft hanging down the sides. This made two problems. The first is that they were just too long to manage without stretching the dough - so i set the ends on the counter to hold the weight. This, as I found out later, slanted the sheets of dough through the feeder in the beginning, so the first 6 rows of ravioli, did not have dough on the one edge to pinch closed - though it did finish centering quickly enough. I only lost 6 ravioli out of...what, 4 dozen.This also lead to another issue....which is why the instructions say only a certain amount, pesky instructions, I'm a guy, I don't need them. The ravioli eventually will get too heavy and start to stretch and tear off....after about foot or so of raviolis are made....which is about the distance to the counter...if you are not hanging the whole thing over the edge because you have a 5ft sheet of dough :-/ Try not to stretch the raviolis this way, as it will make it harder to separate them...but only a bit.Hope this helps. The unit works great, well made, it would be nice if they made these attachments easier to clean, but they do work very well. Assuming you can handle the expensive price, you will love the way it works.

I have to side with the other 5 star reviews, it's simply a matter of using it properly. I just used it for the first time last night and the only problem I had was adding too much stuffing and having it ooze out at the end (you need far less than you think you do), and that was just me refusing to learn my lesson.To be clear, I'm definitely no expert on making pasta either. I've made regular pasta a handful of times, and I've made raviolis a few times using the Norpro ravioli mold. I also didn't follow the included dough recipe (manual schmanual). I simply threw in eggs, flour, semolina, olive oil and salt into the mixing bowl until it was crumbly, which seemed to be the popular consistency in the youtube videos (ok, I'm willing to WATCH instructions). Also for anyone that has the Marcato pasta maker, I rolled the dough out to the level 5 thickness (most instructions tell you what to do with the Kitchenaid roller, which I don't have).I think the biggest key is that you can't get away with stretchy dough like you can when just making pasta. If your dough is the right consistency, this attachment works awesome. I made probably 100 or so raviolis in relatively short time, and I could have easily made 500 but my friend showed up with wine and debauchery won out.I wanted to add a few quick notes - First, to anyone who has a manual pasta maker and a Kitchenaid and is torn about which one to buy this attachment for (I had that dilemma as well, as the Marcato attachment is cheaper and almost exactly the same). I decided to stay with the KA for one reason - It's high off the counter, allowing you lots of room to place a tray underneath, roll a long strip of raviolis, etc. Also, they suggest that you don't try too long a strip, as it gets heavy and starts to tear, so naturally the first thing I did was roll like 4 feet of dough and try that. It was actually fine, though a bit awkward, but I think I just got lucky (my dough was strong and my filling was light). I probably shouldn't do that again. You probably shouldn't either. Lastly, make sure you let them dry a bit before trying to separate them. I'm impatient and kept trying too soon, tearing them instead. Don't be like me.I almost didn't buy this based on the reviews, but took a chance, and I'm glad I did. If you are willing to work on your dough consistency to get it right, I don't see any reason why you would not be happy with this attachment (unless you have no interest in making raviolis, then you probably wouldn't be happy with this attachment).Anyway, I hope this helps someone who is on the fence like I was. Personally I think I will use this often, it really makes making raviolis fun and easy, and unlike a ravioli mold this allows you a free hand to hold your wine glass (I mean seriously, who makes raviolis without drinking wine?).

I was using a hand crank pasta machine and filling sealing and cutting the ravioli by hand. I was hesitant to pay so much for this attachment when it's not even motorized, however, the cheap pasta machine I had was leaving metal or grease on my dough and I didn't see any reviews of that happening with the kitchen aid attachments so I decided to spend the money on this. My husband says it pays for itself in about 4 uses compared to going out to eat so that doesn't sound so bad. I followed the directions exactly and I did a test without the filling first to see how it worked. I recommend making sure the outside of the pasta sheet is well floured so it doesn't catch stretch or rip when going through this attachment. I wish the pasta could go one more click thinner, but it says to only go to 3 so that's what I do. I will cook the ravioli longer the next time, but it's a little thicker than I would like. The hand crank is a little hard to turn especially when it's sealing the ravioli, so I wish the handle was longer. All in all, it works as advertised and it is way easier and faster than doing it by hand. I am satisfied with the ravioli attachment.

You can’t expect to be a pro the first time you ride a bike. Same thing with the ravioli maker. Find the best pasta recipe (more yolks are better) and a good filling (plain mascarpone is goooood) and practice making the ravioli! You will get better after every time and will learn your own tips and tricks (like using 2 sheets of pasta instead of folding one). Saves time and they look great.

Item was as new and not damaged in any way. Product arrived promptly.

Save yourself some time and money - skip this, it's a joke. It doesn't even use the power of the mixer, it just mounts in the attachment space and you turn the little crank slowly by hand - I've no idea why KitchenAid even made this. I've had the regular pasta roller and cutters for years and I'm well versed in them, they work well. But this - this made a serious mess of my dough and don't get me started on the filling. The outside bars don't roll well enough to consistently feed even a [properly] dry dough. And you won't see that the dough isn't feeding because you will be so busy trying to make sure the final product is emerging from the bottom properly - which of course mine did not - the attachment kept pulling the dough to the right and sending the raviolis back into the crank - so of course, they popped and the dough jammed and filling was everywhere. I have never been this disappointed in a KitchenAid attachment. This is an enormous waste of money. If you want ravioli, this is not the answer. Find something else.

Difficile à utiliser

works extremely well very happy with my purchase