I make homemade pasta once a week and I love ravioli in particular! Before buying this mould making ravioli was a long affair, now I make them in a flash! it's easy to use: flour generously the mould first, cover with one THIN sheet of pasta, fill, wet along the grooves with a pastry brush, cover with second sheet of pasta, get rid of air pockets, press down along grooves with fingers, flour generously, tip over on a kitchen cloth, run fingers along grove marks, cut along marks with a pastry wheel....done! Rolling pin is useless, I tried it the first time and it made it impossible to take the individual ravioli out of the mould. I suggest filling the ravioli with a teaspoon-sized amount of stuffing, that's enough!...in Italy we like our ravioli with a very thin pasta (use the last setting on the machine and pass it through the rollers twice) and a small amount of very intensely flavored stuffing!