- 12 Hole tray with pre-crinkled edges
- A quick and easy way to prepare home made ravioli
- An ideal way to make ravioli using whatever fillings you and your family most enjoy
- Can be used to cater for both youngsters and the vegetarians
- Rubber feet to prevent slipping whilst rolling
- Includes a revolving rolling pin to cut and seal each ravioli
- Hand wash only
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Product Description
Product Description
Imperia 12 hole ravioli tray and rolling pin. Simply place a sheet of fresh pasta on the tray, making sure to overlap the zigzag edges and fill each cavity with a teaspoon of desired filling. Place another sheet on top and using the rolling pin start at the centre and roll out until all the ravioli have been cut and sealed. Turn upside down to remove and cook in boiling water for 8-10 minutes. Contents: Imperia SP150 double cutter pasta machine, spaghetti maker attachment, 36 hole ravioli mould tray, wooden rolling pin and an illustrated colour care and use booklet
Product Description
This Ravioli Tray is the quickest and easiest way of producing home made ravioli. Simply place a sheet of fresh pasta on the tray, gently pushing down into each hole as you go. Then fill each pocket with a filling of your choice before placing a second layer of pasta on top. Then seal around all edges using the rolling pin, and separate the individual ravioli from each other.
· 12 Hole Ravioli Tray from Imperia
· Suitable for use with freshly made pasta sheets
· Set includes the tray, rolling pin and full instructions
· Easy to use and gives great results.
· 12 Hole Ravioli Tray from Imperia
· Suitable for use with freshly made pasta sheets
· Set includes the tray, rolling pin and full instructions
· Easy to use and gives great results.
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Most Helpful Customer Reviews
30 of 30 people found the following review helpful:
4.0 out of 5 stars
Exactly what it's supposed to be,
By
This review is from: Imperia Italian Ravioli Tray 12 Hole & Rolling Pin (Kitchen & Home)
This is an excellent Ravioli tray because you can actually get quite a bit of filling in. For the dough we use two cups of flour and two large eggs with a dash of water if needed to feed two adults and a child (or two hungry adults). The trick is to use plenty of flour when rolling out the dough, which makes the dough more papery and less sticky. I roll it fairly thin, but not to the thinnest setting because the amount of filling means you need a slightly stronger pasta to hold it in. Put plenty - and I mean plenty - of flour in the tray before laying the rolled dough in place, then push and ease indentations for the filling. Add the top layer of pasta and then roll like mad to join the layers and cut the segments. We had several attempts before we got it right, but if you use enough flour all should be well.
14 of 14 people found the following review helpful:
4.0 out of 5 stars
Homemade is better than shop bought,
By Thal-Spy "Dalek Supreme" (London) - See all my reviews
This review is from: Imperia Italian Ravioli Tray 12 Hole & Rolling Pin (Kitchen & Home)
There is a knack to making ravioli with this machine. Leave the pasta to dry out a bit and don't overfill. Practise makes perfect. When you get it right you will have perfect ravioli.
Also, Don't grease the tray or your pasta will stick and you might blame the ravioli mould.
11 of 11 people found the following review helpful:
3.0 out of 5 stars
Ravioli Tray ... OK,
By
This review is from: Imperia Italian Ravioli Tray 12 Hole & Rolling Pin (Kitchen & Home)
Imperia Italian Ravioli Tray 12 Hole & Rolling Pin
I have used the tray twice so far, Overall it's a decent product. The only problem i find is that the completed Ravioli don't just drop out of the tray, in perfect shapes, ready to cook. Even after coating the tray with flour before making the Ravioli, they tend to stick at the edges and need to be pulled or cut apart from each other in places. I'm sure the end result looks better than if i had made them by hand!! Maybe, practice makes Perfect...Ravioli
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