Fox Run Ravioli Maker, Large, Aluminum, Makes 10 Jumbo 2" Raviolis

Nice product thank you easy to use

They are very nice with wooden handles and work very well.

To be honest I was confused at first how it worked. However I quickly figured it out. Feels solid, and both pieces are thick. They kind of stuck to the dough so I had put extra flower on both parts. I’ve made pizza pockets and it works great for that as well. It’s not the most attractive piece but it performs as needed. Quiet easy to clean as well.

Items are well made and look like they will hold up through many uses

I am a fan of fox run brands, I have several of their products, ranging from the inexpensive to marble boards. No matter the price point they deliver a good basic sturdy product for my kitchen. I have been making my own pasta and ricotta cheese, and now it's time to combine the two for ravioli. The stamps have a nice grip that allows me to stamp out a lot of ravioli without hand fatigue. The metal teeth cut well on both the square and the round. The square leaves a very nice precision cut edge, and the round is .. well, perfectly round. It's fun to produce something that looks "store bought" and these pasta stamps do just that.

As an FYI, I'm a retired Chef with 30+ years of experience, so I know my kitchen tools, and I absolutely love this kit!! The size of the ravioli cutter spots are nice and big, and the plastic press is super smooth so no tears in the dough. If I had to give it a con,I would like to have the metal cutter/form a bit heavier. It'd make it a touch easier to set in place and get less if any slippage. I'll eventually buy another set for many reasons. A definite buy if you're looking for anything like this.

These are a great idea, and they look beautiful. However, they are nearly impossible to use correctly as ravioli pasta dough is generally a little too thin be able to be stamped out by something with teeth this thick. hard to explain until you use it and then you'll see that the teeth will only make indentations but not cut through the pasta completely unless you really press and turn. So much better to use the rotary cutters instead, even if the pasta won't look as perfect. Anyway I never seen a professional chef use these, they always use either the machines or the rotary cutters.

I have made ravioli for over 30+ years. I have a pasta maker from Italy with the ravioli attachment. Was so tired of the mess, hard to use and the ravioli didn't come out the same. Well there's a new Dawn arising because i LOVE this ravioli maker! its so darn SIMPLE...I have probably made 50 batches with different fillings so far. They are all uniform and JUMBO. 5 per person is plenty. Literally takes longer to roll out dough! I do use an egg wash between the dough sheets to stay sealed. ONE down draw is that it is difficult to use a "normal" rolling pin to seal them on the raised metal tray. BUT I also ordered one of the very reasonably priced pasta rollers...with a 2 inch head on one end and a 4 on the other. NOW we are cooking with sauce (yes pun intended). This is a perfect match made in heaven for me!