Rated 2.8 out of 5 by 15
Rated 2.0 out of 5.0 by Forza_Italia Good in theory...
Generally, any Kitchenaid product is a safe bet; however, this is a miss. While it is built sturdy from a pure construction point of view, there is no wiggle room for the consistency of both the filling and the pasta. I make pasta on a near-weekly basis and have made ravioli many times. While the idea of a cranked sheet of ravioli is smart... traditional hand rolling, filling, and cutting is much faster and without near the mess. Nice in theory, a miss in practical terms.
July 1, 2016
Rated 1.0 out of 5.0 by Xena_mom Waste of good lobster.
Tried making ravioli. It was a pain trying to feed in the stuffing a little bit at a time, the dough kept tearing, and it made a big mess.
March 15, 2016
Rated 1.0 out of 5.0 by Tkd mom Do not buy!!!
I purchased this for my husband for Christmas. He has since used it 3 times and every time he ends up making them by hand anyway. This thing crumples the dough and makes a mess of the filling. Complete waste of money!
March 5, 2016
Rated 1.0 out of 5.0 by cee Not worth it
I purchased mine over 10 years ago and it was a total waste of time and money ! I have only used, or tried to use it 4 or 5 times with the same result..........big mess. I have most of the attachments and they work very well,not this one though. Just trying to save someone from an expensive mistake of buying this.
February 3, 2016
Rated 4.0 out of 5.0 by PatH Works well , and tasty results
Makes ravioli almost as well as my Nana Rose ; and a lot
less bossy in the kitchen.
February 8, 2014
Rated 3.0 out of 5.0 by Buck Extremely Technique Sensitive
With a little practice I found I could crank out a dozen or more at a time much faster than I could by hand and there was no trapped air in the raviol. At a roll out setting of 3 I found the pasta had a very chewy edge, unacceptably so. I am now experimenting with a roll out of 4 or 5. The biggest problem I'm having is the pasta hanging up on the tines on the "thin white guides/levers" on the bottom of the machine. These are obviously meant to deflect the pasta off the rollers once sealing is complete instead my finished ravioli pass between the right roller (facing the free end of the machine) and the guide and scrunch up into a complete mess. I'm going to try dusting the rollers with flour as well as the surface of the pasta contacting them and see if that helps. The pasta consistently sticks to the right roller and does so regardless of how thick or thin the roll out.
December 17, 2015
Rated 4.0 out of 5.0 by ella19777 practice practice practice
I love making pasta, and ravioli with the hand stamp was a headache to deal with. Took me a while to buy this since the reviews are literally split between love and hate! I decided to treat my self and I'm happy I did. First of all pasta must be rolled to number 3, the attachment will stretch the dough. Second : patience! Its a slow process, make sure not to overfill hopper, but then slowly turn the dial while pushing filling. My first time was OK, my second much better. I don't give 5 stars just because I find it difficult to separate strands, but could be me not waiting for it to totally dry, but a pastry roller fixes the issue
April 22, 2015
Rated 5.0 out of 5.0 by spaggy Worked like a charm
I had put this on my wedding registry and when I read the mixed reviews I almost returned it. So I figured I would give it a shot and it worked like a charm. The thing I saw that people were complaining about was leaking ravioli. To all the people that were complaining that it is a manual crank, who cares. It has to be a manual crank or you would have filling all over the place. By having it a manual crank you can make sure that you dont have anything leaking out anywhere. my first run though ( a dry run w/o filling) I noticed that the dough didnt quite match up. So then with my second sheet of dough I i stretched it out slightly and check for sizing and it fit great and I didnt have any leaking ravioli
September 27, 2014