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No hay artículos en el carroEl Jumbo Ravioli Maker de Fantes Grandma Luisa crea fácilmente pastas rellenas auténticas. Forma, llena, sella y corta raviolis cuadrados de 10 jumbo (2,5 pulgadas) a la vez. Nada sabe mejor que la pasta casera y los raviolis de tamaño uniforme se cocinan uniformemente para obtener mejores resultados. Simplemente enrolle y corte una lámina de masa y cubra la base del fabricante de raviolis. Presione firmemente la forma redondeada en la masa para crear pozos, retire la forma y coloque una cuchara en el relleno de los raviolis. Coloca otra lámina de masa encima y presiona un rodillo sobre la parte superior para cortar la pasta y sellar el relleno. Cocinar de acuerdo a la receta. El Jumbo Ravioli Maker de la abuela Luisa presenta bordes acanalados clásicos para una pasta auténtica, de 10 en 10. Libre de BPA y aprobado por la FDA. Fácil de usar y guardar. Incluye instrucciones y recetas familiares de Fante. Lavar a mano en agua tibia jabonosa. Fante´s, The Italian Market Original desde 1906. Presentado por HIC Harold Import Co.
Johninpt
Comentado en los Estados Unidos el 20 de marzo de 2025
Works just fine. The cutting ridges could be a little higher/sharper to make cuts cleaner, but all-in-all it does the job!
Bob S.
Comentado en los Estados Unidos el 1 de agosto de 2024
This item is well made and easy too use. I like the fact that it's "jumbo" sized raviolis. Our first batch was a success. This was much easier than stamping them out individually & enables you to make more a lot faster.
debra l hurtubise
Comentado en los Estados Unidos el 30 de abril de 2020
Easy to use!! Used this only two times so far and they came out perfect both times! Makes good sized ravioli. Had fun making them and more fun eating them. Great purchase!!What a great gift for someone who enjoys cooking.I saw one person complained about not enough filling size. They must not have filled it enough. Also very easy to come off if you are using the right amount of flour.Even I got it right and I have only made pasta twice. Definitely worth getting this brand.
Ken Brock
Comentado en los Estados Unidos el 12 de febrero de 2018
High Quality casting and materials. Quick and easy to use. No need for spray or flouring the mold to release the ravioli. That problem is easily solved by flouring the down side of the dough before placing on top of the mold, and on the top side of the second sheet of dough that you will roll to cut the pieces. Use a small brush and water to moisten just the seams of the first sheet after filling, and before applying the second sheet to make the second sheet seal watertight to the first at the cut edges. Great product. I wish I had a dozen to give away as presents. An electric pasta roller such as the kitchen aid pasta attachment makes creating the pasta sheets fast and easy. A good rolling pin is a must to flatten the top sheet, and cut the side edges, and press the interior edges down to the metal for separation and release. The following one in my photo worked very well and was inexpensive and high quality. The finished Ravioli's are large portions. Photos show my first try the day it arrived; pasta thickness set to 5, squid ink and sun dried tomato pasta with smoked pork, mushroom and cheeses filling. Mmmm.
Frank
Comentado en los Estados Unidos el 10 de abril de 2018
I like the uniformity of the ravioli produced from using this form. They look store bought, but they are miles ahead of the mediocre and mundane frozen ravioli from commercial sources. I used the Fante family recipies for the filling and the pasta included with the ravioli form. They turned out scrumptious, and al dente. I chose the cheese filling and combined it with a nice marinara sauce. The form works well, especially if you have a good heavy rolling pin. I have a marble one. In order for the little pillows from heaven, to release without fuss, you need either to flour the metal frame or the side of the pasta that will touch the frame. I used my Atlas 180 pasta roller to create the long and wide sheets of pasta to make the ravioli. The setting I found most appropriate for my filling was at 6 on the dial. I made long wide sheets long enough to double the length of the form. This made it easy to just lay the sheet down, fill the ravioli using a cookie scoop (1Tbs), and fold over the other half. I used egg white wash to help seal the 2 layers of pasta. With a silicone pastry brush, I "painted" all the edges of the ravioli where they need to seal. Then by hand I start pressing the air out of each individual ravioli and work from one side to the other before finally using the rolling pin to complete the seal and cut them from the form. Then just remove them to a floured surface and finally to a floured plate. If you are making a lot of them you can place them on a floured baking rack to dry a bit before storing or cooking them.
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