To be discontinued
This will be your last opportunity to buy this item: we won't be ordering any more once we run out of stock.
Showing reviews 1 - 20 of 25
Works every time”
Works every time! This is a great help when making ravioli - as long as you remember to oil the tray, and the ravioli will pop out easily. I use a small pastry wheel to finish dividing and sealing the individual ravioli pieces. They have always remained sealed whilst cooking. Love making ravioli now!
Published 01 04 2013
I bought the ravioli press as I love to make homemade pasta. Making ravioli is now the easiest thing ever :) I read the reviews and was skeptical but I used it for the first time today and was very pleased and impressed much easier than making ravioli by hand.
Published 21 02 2013
Excellent, easy to use”
This press does the job brilliantly, we rolled the pasta out using the pasta maker (finishing on roller size 8) You could be quite rough with the pasta , pushing the pockets in and adding the filling. My only criticism might be that when rolling the rolling pin over the finished items the middle does not cut cleanly through so they don't separate as easily as they might - easily resolved with a knife though! Don't waste your time with the ravioli attachment for the pasta maker - buy this instead!
Published 20 02 2013
by Mrs Gauci
Ravioli press was easy to use. I've brushed the metal grid with oil as instructed and kept pastry well floured. They where all intact after boiling we enjoyed the meal.
Published 08 02 2013
Not dishwasher safe”
I bought this for my husband and he has made some great ravioli with it. When tidying up I put it in the dishwasher and all the coating came off. It was a real disappointment as it doesn't say anywhere on the box. I will buy him a new one because it is so good but I will never put it in the dishwasher.
Published 26 11 2012
A note from the team: Thanks for placing your review.For future reference, unless there is a D symbol against an item on the web page or in the catalogue, that item is NOT dishwasher safe. If there is a symbol, then the item can safely be washed in the dishwasher.We hope that helps.
by Miss WATSON
I used the press today and I'm very annoyed. I didn't oil the tray so it was very hard to get the ravioli out, I have just seen that others oiled first so I will try that next time. THE BIG PROBLEM IS, that nowhere on the packet does it say that it is not dishwasher safe, so i put it in the dishwasher as all the dough stuck in the edges and it has come out of the dishwasher completely ruined. it is black and when you run your fingers over it, it leaves your hand black too!!!! very annoyed!
Published 01 10 2012
A note from the team: Thanks for placing your review. We're sorry that you've put the press in the dishwasher.The Ravioli is not suitable for the dishwasher. For future reference, unless an item has the D symbol in the catalogue or on the web, it's not safe to be put in a dishwasher.We'll be in touch shortly to help.
It works like a dream”
I was unsure how well this ravioli plate would work in practice, but it was really good. A couple of suggestions that may help others. Before starting spray the plate with olive oil to help release the finished ravioli. When rolling the top pasta sheet in place tilt the rolling pin at an angle and roll just the outside edges, this makes the separation much easier.
Published 17 08 2012
I was bought this as a birthday present as I had been wanting to try and make Raviolli for a long time and used to make it by hand, this press made life sooooo much easier. There is no fiddling about with water or egg wash to seal the parcels just roll the pasta over the top and really press down the rolling pin the make the pasta cut on the edges. I always have a bowl of flour sitting ready to shake the raviollo out into so they don't stick. I can make 32 for a starter for 4 people in no time.
Published 22 06 2012
First of all, thank you to all previous reviewers: I followed their advice and OILED the metal tray and used plenty of FLOUR. Great little ravioli produced first time. A couple of points: I used a pasta machine for rolling the dough, and its width was similar to that of the metal tray, so a little careful stretching was required to ensure enough dough at the outside edges. Also, I had to wield the rolling pin with some ferocity to cut through the ravioli, but they did break free in the end! Dough remnants can be recycled to make more ravioli. Overall, takes time, but well worth the effort.
Published 26 04 2012
Excellent bit of kit.”
I read the reviews on here before purchasing the ravioli press and decided it was worth giving it a go. I'm so glad I did. It was easy to use and made lovely ravioli, well shaped and a great size. I kept my pasta well floured, I oiled the press before use and the ravioli dropped out without difficulty.
Published 10 04 2012
I received this as a present so hadn't read the previous reviews before using... big mistake. My ravioli got stuck in the press and was really difficult to get out. My pasta stretched once filled and stuck to the worktop underneath. Both issues down to the workman not the tools and i look forward to using it again now i've read the reviews. It would be helpful if the instructions mentioned this and also gave a guideline about how thin to roll the sheets. Any suggestions on this would be much appreciated from other reviewers as i am a novice pasta maker.
Published 27 02 2012
A note from the team: Thank you for placing your review. We are in the process of updating the recipe to say "add the egg to the flour with the olive oil, salt and water". Your comment regarding how thin to roll the pasta is important as you don't want the delicious filling spilling out before you taste. It would be a case of trial and error as to personal taste but as long as the pasta is not too thin the pasta should be fantastic!
Great ravioli press”
A good product but like other reviews have said you need to follow a few basic rules. Lightly flour the tray and dough first and don't roll out the dough too thinly or it will tear. If you manage this without the dough sticking to the press or tearing you will create neat nice looking ravioli!
Published 09 02 2012
Ravioli Press Rave….”
Absolutely BRILLIANT. I’d never made ravioli before and found this useful gadget ‘just the job’, easy to use and the results were perfect. Very happy – a firm favourite.
Published 20 01 2012
I've had my ravioli press for about a year now, and use it most weeks. I've never had a single one split, it's incredibly easy to use and I absolutely love it.
Published 13 09 2011
I purchased my ravioli press yesterday and couldn't wait to give it a try. After reading all the reviews i took on board the tips and the shapes were easily removed apart from 1 thing, the rolling pin didn't separate the squares and i had to use a knife. I am delighted with my purchase and can't wait to try different fillings.
Published 03 08 2011
Great tool for the first-timer!”
This was my first time making ravioli (or any pasta) - got a pasta-maker off Freecycle and before I even got started, found this gem. Result: perfect ravioli, the first time! I agree with Gilbert - oiling the frame makes all the difference in the world, and the best way to do it is with this oil atomizer (http://www.lakeland.co.uk/3199/Refillable-Pump-n-Spray), only five pounds from Lakeland! It's important to have a smooth wooden rolling pin to cut the ravioli with. Remember to keep the counter and depression-maker floured, too.
Published 07 06 2011
Instant success after trying every other method!”
by Julie Cutler
I've tried everything. I was sceptical. This worked first time (although I found a little flouring on the second go made the pieces shake out a lot faster). The main difference to this piece of kit is that you indent your pasta with a plastic tray which creates a pocket for the filling. When I've made sheets by hand, it's been annoying to seal, trailing bits of egg between the filling. They always leaked in cooking. The rolling pin here sealed them perfectly- they stayed together! If you do have issues, it might be with the pasta consistency. I mixed the dough in a processor (just organic plain white flour) which got it nice and pliant and rested for an hour. I then use a hand machine( whose ravvioli attachment was chucked in disgust), making sure that when I fold and reroll, the gluten is being stretched in the same direction. Then when it's behaving, keep rolling our thinner and thinner, but stop on the 2nd or 3rd from last interval. Your have to dust with flour lightly when the rolled dough starts feeling sticky- and that's the hard bit to judge. The filling shouldn't be too wet, and I dried the pieces out for an hour on cooling racks lined with kitchen towel. This is my first attempt after 5 years. I'm so happy.
Published 20 02 2011
A note from the team: Thanks for placing your review.
Ravioli Press - Read the Reviews first..it helps!”
by Sarah Gilbert
I'm glad I read the other reviews before using my new ravioli press. By oiling the metal press and using lots of flour on the pasta sheets (as recommended) I was able to create wonderful ravioli that were very well received. This press will certainly become a firm kitchen favourite in my house - just remember, oil and flour will help create lovely ravioli.
Published 19 01 2011
Ravioli press needs practice!”
This is not nearly as easy as it looks and will take some practice....I had the same problem with the pasta sticking to the metal tray and ended up having to scrape the sections loose with a knife and push them downwards...of course some collapsed and some broke and it was a right mess. The pretty pattern on the edges was ruined. I'll take the advice of reviews above and oil the tray well and use flour more liberally next time. Also I made the pasta sheets a bit too thick, I didn't make them wide enough for the press and I had to overlap the sheets. However, I think this method is recommended over the ravioli hopper attachments I've seen on sale which can be painstakingly tedious by the accounts of others and put tiny amounts of filling in the ravioli.
Published 16 01 2011
Great when you get the technique right”
by Stephen Smith
My first attempt with this was a bit disappointing, in that despite flouring like mad I still had to carefully press each ravioli out as the sheets were sticking. They didn't break, but I was using setting 3 on the pasta machine and they were a bit thick and misshapen. However... Second time I brushed the metal tray with olive oil first, and sprinkled fine semolina on both sides of the first pasta sheet laid on the tray. The individual ravioli popped out with barely a touch, and the thinner pasta (I'd reduced it to setting 2 this time) vastly improved the texture. The plastic press tray gives you perfectly sized indentations for a heaped teaspoon of filling. Get the technique right and this simple product produces perfect professional-looking ravioli.
Published 05 12 2010