Imperia Italian Twelve Ho... has been added to your Basket
Quantity:1

Other Sellers on Amazon
Add to Basket
£14.72
+ £1.65 UK delivery
Sold by: Harts Of Stur
Add to Basket
£13.42
+ £2.95 UK delivery
Sold by: Severn DIY
Add to Basket
£16.60
& FREE Delivery in the UK on orders over £20.00. Details
Sold by: Colanders FBA
Have one to sell? Sell on Amazon

Image Unavailable

Image not available for
Colour:
  • Imperia Italian Twelve Hole Ravioli Mould Tray and Rolling Pin
  • Sorry, this item is not available in
  • Image not available
      

Imperia Italian Twelve Hole Ravioli Mould Tray and Rolling Pin

24 customer reviews

RRP: £18.95
Price: £16.47 & FREE Delivery in the UK on orders over £20. Details
You Save: £2.48 (13%)
Only 9 left in stock (more on the way).
Dispatched from and sold by Amazon. Gift-wrap available.
24 new from £12.04
  • The quickest and easiest way of producing home made ravioli
  • Twelve 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
£16.47 & FREE Delivery in the UK on orders over £20. Details Only 9 left in stock (more on the way). Dispatched from and sold by Amazon. Gift-wrap available.

Frequently Bought Together

Imperia Italian Twelve Hole Ravioli Mould Tray and Rolling Pin + Imperia Italian Double Cutter Pasta Machine + World of Flavours Italian Square Ravioli Cutter
Price For All Three: £57.82

These items are dispatched from and sold by different sellers.

Buy the selected items together

Special Offers and Product Promotions


Product Information

Technical Details
Brand Kitchen Craft
Model Number29 003
Item Weight454 g
Product Dimensions33.7 x 1.9 x 11.4 cm
  
Additional Information
ASINB0001IXA1M
Best Sellers Rank 217,577 in Kitchen & Home (See top 100)
Shipping Weight481 g
Delivery Destinations:Visit the Delivery Destinations Help page to see where this item can be delivered.
Date First Available1 Mar. 2004
  
Feedback
 Would you like to give feedback on images?
 

Product Description

Product Description

Part of Imperia products, the name in pasta making. 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. Handwash only. 5 year guarantee.

Manufacturer's 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.

What Other Items Do Customers Buy After Viewing This Item?


Customer Questions & Answers

Customer Reviews

3.1 out of 5 stars

Most Helpful Customer Reviews

42 of 43 people found the following review helpful By H. B. Hosegoood TOP 500 REVIEWERVINE VOICE on 15 Aug. 2008
Verified Purchase
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.
2 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
20 of 20 people found the following review helpful By Thal-Spy on 16 Jan. 2009
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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
13 of 13 people found the following review helpful By Mr. R. COX on 1 July 2009
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
2 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
3 of 3 people found the following review helpful By Bill on 28 Oct. 2011
Does exactly as it says on the advert top quality product took a couple of practice runs but very happy with results worth considering if you like ravioli
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 1 people found the following review helpful By Peter P on 25 Jun. 2013
Verified Purchase
When I was in Sicily last year my Aunty was making ravioli for her restaurant, she and the ladies in the kitchen were cranking out decent sized ravioli very quickly and easily using these moulds. We had them for dinner and they tasted great too but that's down to aunty's recipe.

When I got back to the UK I ordered two and since have used them a lot. I still use the single stamp but thee moulds are quicker if your making a large batch. The depth of the 'pocket' provides a good ratio for filling to pasta, I have the imperia auto ravioli roller for the pasta machine and they make decent ravioli but they're smaller and the filling capacity is not great.

Highly recommended, they're good enough fur home and light commercial use and my Aunty endorses them who'd argue with a Sicilian mama who's a great cook.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
2 of 2 people found the following review helpful By P A D on 18 Mar. 2013
Verified Purchase
Really works well but you must roll the pasta thin enough so that the cutter edges work - down to number 8 on my Imperia machine
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 1 people found the following review helpful By G. Atherfold-dudley on 14 Jun. 2010
I followed the tips below and by my third of forth attempt I think I cracked it. But I would add, roll the top layer down as you cover the bottom later, rather than placing the 2nd sheet straight on top of the bottom as I found the pasta stretched as I rolled the layers to seal. Great little device that takes some getting use to.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
By Tentmonkey on 3 May 2012
The first attempt was less successful than I hoped and the ravioli got stuck. The picture description of how to make ravioli was not very helpful !! I found that if I floured or put semlina (better) in the bottom of the tray AND on the bottom layer of pasta, did not over-fill the ravioli put a little milk between the two sheets to help them stick, rolled the ravioli with the rolling pin provided(if you can call it that) followed by ensuring the seal was tight with a spoon/blade,.....then the ravioli came out from the tray well, and the sealed edges held well enough. All in all a bit of a fuss. I found it easier to roll out the pasta, make round shapes using a pint glass as a cutting tool and making small cornish pasty looking ravioli cripmed at the edges was a lot more fulfilling (and full of filling) and tasty :>)Hope this helps..
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews