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Load image into Gallery viewer, Norpro Ravioli Maker With Press
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Load image into Gallery viewer, Norpro Ravioli Maker With Press
Load image into Gallery viewer, Norpro Ravioli Maker With Press
Load image into Gallery viewer, Norpro Ravioli Maker With Press
Load image into Gallery viewer, Norpro Ravioli Maker With Press
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  • Load image into Gallery viewer, Norpro Ravioli Maker With Press
  • Load image into Gallery viewer, Norpro Ravioli Maker With Press
  • Load image into Gallery viewer, Norpro Ravioli Maker With Press
  • Load image into Gallery viewer, Norpro Ravioli Maker With Press
  • Load image into Gallery viewer, Norpro Ravioli Maker With Press
Vendor
Norpro

Norpro Ravioli Maker With Press

4.2
Regular price
€53,00
Sale price
€53,00
Regular price
€86,00
Sold out
Unit price
per 
Save 38% (€33,00)
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  • Tracked Shipping on All Orders
  • 14 Days Returns

Description

  • An essential kitchen gadget for any pasta lover!
  • Makes twelve - 1.5"/4cm raviolis or stuffed pillows of joy!
  • No pasta roller required. Make pasta dough with your own rolling pin!
  • Make delicious, homemade ravioli. So easy to create with your own favorite ingredients. Savory or sweet. Vegan or meat. Also helpful in making other varieties of traditional dumplings: manti, jiaozi or wontons, samosas, gujiya or kreplach. Also great for stuffed cookies or two-bite pies!
  • Includes easy to follow recipes for pasta dough and meat-filled ravioli.

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  • All customers are entitled to a return window of 14 days, starting from the date of delivery of the product(s).
  • Customers are advised to read our return policy for details of the return process, eligibility, refunds as well as cancellations or exchanges.
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Customer Reviews

Works as it should......and the price is great. There is no reason not to get this! This little gadget was great. I thought it would be something to get used to, but I was able to make perfect raviolis the first try! You might be tempted to overfill them, but don't. You place one sheet of dough over the metal piece, press the plastic section on top lightly to give yourself wells to fill, and then fill them just until flush (about 1-2tsp but I didn't measure), then you place the other sheet of dough over the top and take a rolling pin to seal them together. This presses the filling down too, so this is why you shouldn't overfill them. If you overfill you will end up squishing some of the filling out the front and waste it. That said....even if you do this, you still get a perfectly sealed ravioli.I took the advice of some other reviewers and placed a little egg wash in between my two pieces of dough, and I think it did help with the seal. You push down with the rolling pin, but it does not take much effort, so someone with arthritis or weak wrists could still do it. I did use pasta sheets that I rolled with my pasta roller, but you can use this with hand rolled sheets too. I like a doughey pasta, so I only rolled my pasta sheet to a 5 on the kitchen aid attachment.For the price, you just can't beat this ravioli press. I do not know why anyone would buy the super expensive attachment for the kitchenaid when this is just as easy--probably more so.Update: I m still loving this. I ve had it for years now and it s still making fabulous ravioli. I got more adventurous and made a garlic basil dough and sausage ricotta stuffing. So good! 5I bought this because of a Laura Vitale showing a ... I bought this because of a Laura Vitale showing a video using this kind to cut raviolis. This review is not about this specific product but the design. I think this thing slows down the process. When I press down onto the dough with the white mold provided, the dough is elastic so it bounces back, barely leaving a shape. I have had tons of leakage problems leaving broken raviolis. I don't think it allows that much filling. Then, I can never really make a pasta dough that is big enough to fill both sides all at once, only one side. My problem with the thing is that it just takes way too long. Does it cut well? Sure, but it's also difficult sometimes to lift up the ravioli once you have pressed it with a rolling pin. 3I Love Love the ravioli maker tray's took no time to ... I Love Love the ravioli maker tray's took no time to make batch of ravioli's .One tip on using the trays spray with Pam then flour the tray's so pasta dough does not stick . 5Very Easy, great product Made some ridiculously great Raviolis. Very easy. Used the Imperia pasta maker and it was really easy. Had to make the bottoms number 2 thickness so it didn't rip when filled. Use a rolling pin to cut the raviolis, and literally popped them into the boiling water. Less than a minute and your eating the best Ravioli EVER! I have some idea rolling around for some seafood and cheese raviolis, made meat raviolis (mixed beef with some Italian sausage, egg, spices, little bit of bread crumbs, basically a meat ball recipe) If you don't have a pasta maker, you have to roll the dough pretty thin, but should be doable, just a bit harder for newbies without a pasta maker. If you have never had fresh Raviolis, picture the best raviolis you have ever had times 1000! You cant imagine how much better they are fresh! Have your sauce ready before you start the raviolis, they cook EXTREMELY fast. Also, a little filling goes a LONG way. Don't try and over stuff them, use a wood rolling pin, make sure you see the cutters coming through all the way, then pop them out and MANGIA!! 5Perfect press and maker! I bought this Ravioli Press for Mother's Day just a few days before. This worked out because it was a Prime product and arrived just in time for my procrastinating family. The maker itself is the perfect size and is able to fit more than enough stuff inside for filling ravioli. The press is great because it cuts through the pasta quite easily and fully. Other ravioli makers I have tried only partially cut through the pasta which led to certain pieces ripping or not looking quite right. I didn't have that problem with this ravioli maker though. Each ravioli is exactly the same as the other and just perfect. Overall, great product! It's also super easy to clean; there was not anything stuck in the nooks and crannies that I had to try too hard to get out. Rinsing it through water was really enough to clean it off. I would definitely buy this again, and I would also highly recommend it to anyone looking to make ravioli at home. 5works as well as it could (it's not magical) Making ravioli, in my limited experience, is not easy. It takes care, attention to detail, and good tools.Oh, and lots of time!I am pretty far from perfecting my technique, and I still get frustrated with the process (sometimes to the point of literally screaming in the kitchen).If you feel you're up for the challenge, though, you could do much worse that purchasing one of these to help make the process a little easier.I've used other tools, and this is the best and quickest (where "quick" is a relative term).Here are a handful of pointers so maybe you can learn a little from my mistakes:- be careful not to roll your dough too thin or it won't have the stretching room it will need- don't make it too dry either or it won't have the flexibility it needs when you're working it- both of the above are totally subjective, so you'll have to experiment to get it right (and here lies one frustration factor)- flour the side of the dough well where it touches the metal tray or the pressed ravioli will not release (more frustration)- be thoughtful about rolling it to the proper width so that it will fit properly on the metal tray of the press while also not wasting loads of your lovely fresh dough- air inside ravioli is bad. it will cause them to burst while boiling.So...- fill the indentations with enough filling so that the top surface (pasta and filling) across the metal tray is as level as possible before you brush with egg wash and lay on the top dough layer. This will help minimize the amount of air you will get inside the sealed ravioli- lay the top layer of dough down gently working from one end or edge to the other and pressing down as you go so that you eliminate as much air as possible from between the layers- after you've rolled over the tray to separate the individual ravioli, you may want/need to do a final quick check on some or all of the ravioli to press out any remaining air. I use a toothpick to prick a little hole near one corner, and then work from the opposite corner to press out air and firm up the seal on each little packet.finally! you might think you've worked hard enough by now, but while you're going through tray after tray, trying to work quickly before your dough dries out, you might get busted at the end unless you do the following...- be careful about the moisture level in your filling! if it is too wet, the dough on your completed ravioli will get soggy while you are working on the rest, and this may result in things sticking together when you least want them to right as you are finally about to toss them into the gently boiling water (never a rolling boil, because that will either burst the ravioli, or cook them on the otside before they're finished on the inside).- add breadcrumbs to filling to adjust moisture level (more experimentation)- flour the outside of each finished ravioli thoroughly. if you get too much flour in your cooking water, you can always change it out for fresh water, but you can't fix two or more ravioli that have formed a tragic sticky glob of glued together raw ingredients.That's about it. The product itself is great. The process gets easier with lots of practice.I'm thinking there's a reason why ravioli recipes (and techniques) are the sort of thing that get passed down from generation to generation, because it ain't easy coming up with the whole thing from scratch (or from a book). 5Works, with caveats Does it work? Yes. But there are two major things that bother me about it's design. 1) The aluminum piece to cut the ravioli shapes is blunt, so you have to press quite hard to get it to cut the ravioli shapes. Sometimes so much that it seems like you'll break the plastic piece, actually. 2) The aluminum and plastic pieces have NO WAY to be joined when cutting the ravioli. You have to eyeball it and be very careful, there are no tabs to help align the two pieces and make sure your raviolis are centered. If you aren't careful you can cut them so the pocket of the ravioli is right up to the edge of the ravioli itself, and once you've done that there's no going back. Yes it works, but if they had made the cutting edge of the aluminum finer and added 4 divots at the edge of the pieces to make them line up this would be a 5 star product. 4Definitely good for the price I make pasta pretty regularly and I love raviolis but I hate making individual ones because it can take hours. This took a lot of the stress and time out of it.Pros:-Cuts preparation time: The little indenter works wonderfully at making it fit and you get just the right amount of filling portioned out.-Cleans easy: I haven't tried running the metal part through the dishwasher yet but it cleans so easy I haven't had to. The plastic part is even easier to clean.-Sturdy: I'm a natural klutz. I've dropped this thing, accidentally put it on a hot burner, slammed it in a drawer and it still managed to survive.-Simple to use: You don't need a lot of knowledge about past making to make ravioli with this.However...Cons's-Dough can stick-While clean up is easy, if you don't flour both surfaces VERY well the dough can stick and your ravioli's will rip-The little raised grooves don't cut and and it can be a pain: You are meant to roll over this and the little dents cut the shapes. This does not work, or if it does I'm not doing it right. Your best bet is not trimmign the exces of the edges, rolling it it, and then using the excess to remove the raviolis. Otherwise it'll stick.-It is hard to work with hand rolled dough: I have a pasta machine. That makes this a snap. However, if you're rolling out by hand/rolling pin this might be a bit difficult.All in all I am pleased with this purchase and would recommend it to someone who wants to make ravioli without spending a lot of money. 4It Works When YOU LEARN How to Work It!! First, thank you Amazon for your amazing super-fast shipping!! My product came a day earlier than expected! Second, thank you fellow Amazonites for all your suggestions, tips & tricks for success with this device. It came in handy AFTER I ruined my first batch, lol!Like many of you, I dived in head-first thinking the device was fool-proof and would do all the work for me...after all the instructions were pretty straight forward, right? My first batch was a disaster...I rolled out the dough, laid it over the device, used the press to make the filling indentations, filled my pasta, rolled the layer on top, used the roller to seal, turned it over, and NOTHING HAPPENED!! My dough was stuck, couldn't push it through, everything started falling apart, most of the dough stuck to the tray, and I was saddened, frustrated, cursed everything and doused it all in the trash!! Gorgeous porcini mushrooms and ricotta wasted, not to mention my dough!!After reading through countless helpful Amazon reviews, I took away these valuable dough-saving tips:* Spray the tray generously with a cooking spray or oil* Generously flour the side of the dough that lay directly on the tray* Dough should be thin, but not SO thin as to retract when rolling, or break due to the filling* Fill the centers so there won't be air pocketsEverything else is a matter of culinary preference.Thank you again Amazonites...your reviews make everyone else better and wiser!!! My second batch of raviolis were BEAUTIFUL! Porcini & 4 cheese ravioli in white truffle cream sauce...YUM!! I was able to roll out 24 of them in about 1/2 hour. I cooked half and froze the other half. I'm loving this thing!!Anyone else done purchasing store-bought pasta??? :-) 5Efficient, easy, worth the purchase Just received the ravioli attachment they other day and used it for the first time today to make 90-100 raviolis. I have been making homemade pasta, ravioli's, tortellini, ect for a few years now and have the process down pat. This little guy definitely made the ravioli making process much easier.Now if you're looking for that homemade, non-factory, looking ravioli... this isn't a good choice. What this mold does is produce uniform, consistent ravioli's each and every time IF you use it properly.First things first... use cooking spray. Pasta dough will stick to metal surfaces without something to aid in the release. Simply dusting the mold with flour will not do the trick and the use of a non-stick spray will do nothing to alter the taste or look of your ravioli. So prior to placing your first sheet in the mold, liberally spray the mold (the metal part) with non-stick spray, then proceed with laying your first sheet.Second, after you press the plastic mold over your first sheet to create the dimples, prior to filling, use a pastry brush and wet all of the edges to help promote a good seal. Honestly, there's no reason to mess with an egg wash, but if you feel the need to, more power to you.Third, the filling. I was pretty lucky with judging the amount of filling to use, but I would assume most will use a trial and error. My advice, to make sure not only the thickness of your pasta is right but you haven't overfilled, after you make your first dozen, cook one and see how it is. Normally I use a pastry bag to fill my pasta... but actually with this product, using a spoon was easier, but just my opinion on that.After you fill, lay your top sheet down and lightly run your hands over the top squeezing any air pockets. Dust with a little flour.Now my only gripe with this entire set up is the mold could have had those little rubber feet on the bottoms to prevent slipping, but it does not. Easy fix - use a kitchen towel under the mold to prevent slipping.Use a HEAVY rolling pin to roll these out and seal the pasta. This is very important. After rolling the top sheet, you should see the diamond indention pattern. And run the rolling pin in all directions, really putting pressure on it. This will ensure every ravioli is sealed and will make it easy to separate them.Remove the outer scraps of pasta (they should remove easily if you used the rolling pin correctly), turn the mold over, and lightly push each ravioli out. Once you pop a few out, the rest should follow. They should easily separate with your fingers, but if any stick together use a knife, dough scraper or pizza blade to separate.All in all, this product does what it says... if you take your time and do it the right way. I would say I shaved about 2 hours off of my ravioli making time with this, and was worth every penny.One last tip, make all your pasta sheets first. Roll them out, sprinkle a little flour in between each layer, and keep covered with a damp towel. It really makes the ravioli making process quicker.Mangia!! 5
Norpro Ravioli Maker With Press

Norpro Ravioli Maker With Press

4.2
Error You can't add more than 500 quantity.
Regular price
€53,00
Sale price
€53,00
Regular price
€86,00
Sold out
Unit price
per 
Save 38% (€33,00)