KitchenAid Ravioli maker isn't all that good

[BAPyessir6]

So the dh bought me the KitchenAid attachment ravioli 3 in 1 (dough roller, ravioli press, and dough cutter). We bought it for fun, and it was the same price as the regular pasta KitchenAid roller as it was discounted. So not really a loss, but man the ravioli roller SUCKS. Like big time.

I tried twice putting filling in the dough and feeding it through the rollers (spending like 15 minutes getting the dough the perfect size for the ravioli roller itself). Then I spent another 30 minutes cleaning the dang thing free of ricotta filling and dough. It was such a pain.

So no, don't buy it. I did better just filling the dough by hand and cutting them to size with a pizza cutter.

On a happier note, the dough roller itself worked GREAT! So, get that, unless you, like me, want a real arm workout rolling the dough with a manual hand crank one, then have it not work easy even though you flour your dough, then you dent it a little because you're frustrated.

No, that wasn't me! It was a friend, see?

Anyway, just a FYI. I haven't used the dough cutter itself (I think it's either spaghetti size or fettuccini size, I forget which one), so I dunno if that's good.

But the roller, again, is great! Not the ravioli maker. That thing just makes me sad, man.

Here's a picture of the thing off Amazon as I'm too lazy to get it out of its box to take a proper picture.

You guys all rock! Keep rocking on!

 

[Badjak]

I got a ravioli attachment for my manual pasta machine.
It looks nice.
Thats about it.
I used it only once. Probable used too much sauce and it bacame a mess
The individual cutters work much better.
Note to self...
Make ravioli

 

[medtran49]

I've found that any home kitchen ravioli maker doesn't work that well, even the ones like

Either get the individual cutters as mentioned above or use a scoop for the filling on strips of dough and hand cut.

 

[dragnlaw]

I have a pasta roller, hand cranked, that works fine. Rolling the flat sheets, then there are two size cutters for flat, either wide or narrow strips of noodles. The grands love turning the crank for the pasta - but you have to be right there as they have a tendency to crank the wrong direction! I think I might have worn out the phrase 'OTHER WAY, OTHER WAY!' It's great fun.
As for ravioli, I have what medtran has pictured. Works great.
Honestly didn't know there was an automatic creature as what was described above in BAP's first post.

 

[medtran49]

Oh, and BTW, I didn't buy the KA roller. Found an after market set of dough roller and several different flat noodle cutters that got better reviews and was way less $ than the KA.

 

[medtran49]

As for ravioli, I have what medtran has pictured. Works great.
Honestly didn't know there was an automatic creature as what was described above in BAP's first post.

Placing scoops of filling with a scoop on dough sheets, then hand cutting or using a ravioli stamp is MUCH easier than fiddling with that thing pictured above. I used to use it, but quit because you are forced to use only a certain amount of filling, limited to 1 size of ravioli, it's fiddly getting the filling in those indentations, then you have to put the metal piece on top, use a rolling pin and hope it does not slip, then flip them out and hope the dough didn't stick.

Yep, the crank ravioli makers have been around for a long time. One came with our old hand crank machine that is 30+ years old. Again, limited in size, filling tends to go everywhere, ravioli don't seal well, and then you have a hellacious mess to clean up.

 

[dragnlaw]

I like the size of the mold for ravioli and had no troubles using it. But I absolutely agree with medtran in that you are limited for size.

I also purchased at the same time two cutters, one round, one square that seem to often be offered to make ravioli. I only used them once as I had difficulty keeping the filling from 'running next door' while I "pressed" around them. But that is just lack of practice. I will be trying them again for larger meal size servings.

And I fully - one day - intend to make those big ravioli with Spinach/Cheese and then an egg in the center. Now that should be interesting. (to see me stumbling around with that!)

 

[medtran49]

And I fully - one day - intend to make those big ravioli with Spinach/Cheese and then an egg in the center. Now that should be interesting. (to see me stumbling around with that!)

I've made those. They are fairly easy to make. Just need to make a few extra in case of yolk breakage.

Even thought about using quail eggs so the ravioli don't have to be so big. Haven't tried yet though.

 

[medtran49]

Oh, you need less liquidy filling and kind of press around the edges of the filling ball to get rid of excess air, which will cause the ravioli to blow out while cooking, before cutting/stamping.

 

[dragnlaw]

Yup, know about air bubbles, most recipes are pretty clear on that one! LOL.
Actually that's exactly what I thought of doing - using quail eggs.

 

[CharlieD]

Yeah, I did not like mine either. I returned it. I do recommend a russian Pelmeni maker instead. Here is the link: https://www.amazon.com/Russian-Dump...cphy=9191596&hvtargid=pla-2009145732890&psc=1

It's a different shape, but very convenient. Roll out two pieces of dough, one on the bottom, one after you put and push filling on the top, rolling pin over it and the "pelmeni"/Ravioli fall thru. Ready to be cooked.

 

[dragnlaw]

I can't quite tell Charlie but are there little feet on the bottom to keep it off the counter? Giving space to push the dough down with the filling?

 

[medtran49]

I can't quite tell Charlie but are there little feet on the bottom to keep it off the counter? Giving space to push the dough down with the filling?

You can see the little feet in the second picture, but they are only 72mm high, 0.3 inches.

 

[dragnlaw]

ahhh, thanks. I saw those little bumps which made me wonder if they were feet, but I missed the measurement entirely for them.

 

[CharlieD]

I can't quite tell Charlie but are there little feet on the bottom to keep it off the counter? Giving space to push the dough down with the filling?

Yes. Layer of dough, filling, second layer of dough, roll it over the top with a rolling pin, raviolis fall thru. You do have to sprinkle the mold with flour liberally.

 

[Badjak]

So, all this talk about ravioli made me find my "tools" and give them a good clean.
Gotta give it another try!