KitchenAid KRAV Ravioli Maker, 1", Silver

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.

First, let me say that I have been making home made ravioli every New Years of my adult life. First with my grandmother, then I personally took over the tradition about 20 years ago. I normally have eager (hungry) family and friends around waiting to jump in and help me prepare the New Years Eve meal. Well, with my grandmother in her 90's, my parents not medically capable of standing on their feet for hours at a time now, I was facing New Years Eve meal preparation alone! The thought of doing all of that alone, struck fear in my heart! I did some research and found this attachment was available for the KitchenAid. So, a professional 600 series kitchenAid was ordered along with this attachment. Thank you Amazon for your same day delivery service.Let me start out by saying that this review could have gone either way. Like many other reviewers, I was ready to throw this attachment in the garbage about halfway through my first attempted use! Keep in mind, I have used an atlas to roll out my dough for years so I have a good feel for dough for machine preparation. I cannot imagine attempting to use this attachment having had zero experience in dough for machine preparation. I would recommend that anyone who purchases this attachment not only read the instructions, TWICE! I also recommend you going to youtube and watching videos on it's use. After about an hour of learning, and half a batch of dough, I finally got the feel for the proper way to use this attachment. Up to that point, I was certain that I could have prepared them the old fashion way much more quickly. However, when I had my first successful batch run through the machine, I was convinced that I could have never made three dozen ravioli the old fashioned way in just a few minutes. I pushed on and was able to successfully make over 150 ravioli in the next hour. I could have never done that with a press and rolling pin!So, let me share a few things that any person attempting to use this attachment needs to know:1) Do not roll the dough any thinner than a 3 on your kitchenAid Pasta Roller - This attachment stretches the dough as it pulls it through and if you go any thinner, your dough will certainly tear.2) Do not attempt to use overly wet (sticky) dough with this attachment. If it has a hard time making it through your KitchenAid Pasta Roller, it will be impossible to make it through this attachment. If it is too dry, it will crack and break using this attachment, You need to make certain that the dough easily goes through the Pasta Roller Attachment.3) I saw several written and even video recommendations for making all of the dough first and storing it for use in this attachment. I tried many of them and what I found worked best for me was prepare the dough with the pasta roller, remove the pasta roller and mount this attachment, use the freshly prepared dough (put a little flour on both sides before use) to make a batch of ravioli.4) Depending on your filling, mine was a meat and spinach filling, given the size of the ravioli produced by this machine, the filling would have never made it into the dough. I ground the filling using the smallest die available with my (same day delivered) KitchenAid grinder. The second thing that I learned was the fact that you cannot assume that your filling will just drop into place as you turn the crank, you literally have to go slow and push the filling into each and every ravioli being careful not to over stuff them and tear the ravioli. Yes, this is a tedious task when using thicker fillings.5) Don't assume that your dough will feed through this attachment, even though it has rollers on both sides, save yourself a lot of frustration and manually push the dough in on both sides before you turn the handle.I hope that this saves a few KitchenAid Ravioli attachments from the same fate that many others have suffered due to dissatisfied owners. This is a wonderful attachment when used properly. Please be patient and enjoy your new ravioli maker. It was a sound investment if you have to make ravioli all by yourself!

This is very well made, I like it, however the ravioli it produces are tiny, almost like u would use in soup and not an entre. The filling, I used a spinach meat cheese filling almost has to be very very finely chopped. It's a nice attachment but I think more suitable for maybe making little pork filled "wontons" for Soup, or spinach and meat for wedding soup. Very easy to use, don't load too much filling in, keep it pretty shallow and all comes out fine. Also let pasta sheet air dry for 15-20 mins before you separate.