Code : B0002T3UJ2
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KitchenAid KRAV Ravioli Maker Attachment
KitchenAid KRAV Ravioli Maker Attachment
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Product Details
- Amazon Sales Rank: #23250 in Kitchen & Housewares
- Brand: KitchenAid
- Model: KRAV
- Released on: 2004-09-28
- Number of items: 1
- Dimensions: 4.50" h x 10.37" w x 3.75" l, 5.00 pounds
Features
- Ravioli maker with 6-inch-wide rollers for 3 rows of large-pocket ravioli
- Filling scoop spreads filling into corners of hopper providing even distribution
- Designed to fit all models of KitchenAid household stand mixers
- Hand wash in soapy water; cleaning brush and instruction guide with recipes included
- Measures approximately 7 by 12-3/4 by 5-1/4 inches; 1-year warranty
- Ravioli maker with 6-inch-wide rollers for 3 rows of large-pocket ravioli
- Filling scoop spreads filling into corners of hopper providing even distribution
- Designed to fit all models of KitchenAid household stand mixers
- Hand wash in soapy water; cleaning brush and instruction guide with recipes included
- Measures approximately 7 by 12-3/4 by 5-1/4 inches; 1-year warranty
Product Description
Prepare a variety of fillings and roll them into fresh pasta sheets with the KitchenAid Ravioli Maker to create exquiste, homemade ravioli. The Ravioli maker attaches to any KitchenAid Stand Mixer Hub.
Customer Reviews
Most helpful customer reviews
135 of 137 people found the following review helpful.
Great product if one uses it correctly
By N. Howell
I read a lot of the reviews, and bought this anyway, but was unsure. I figured what they heck, but it was what some of the positive reviews said that made me decide to get it.I'm glad I did. I just used it, and wow, it was fun (if you like to cook), and easy. I did mess up a little, which turned out to make a small percentage of mine to not be sealed, but that was user error. But the main thing here is....I did not have to seal a single ravioli, and they cooked up just fine.Most important things to do;*roll pasta sheets to #3 on the pasta sheet roller....period.*watch the youtube video with peter pasta. He has two videos, almost that same, but one actually says what settings he is using, which is THREE!!*read the instructions that come with it....twice.Simple huh? First and foremost, regardless of what recipe one uses and what they say to do, the setting for the pasta sheets is 3, not 5, not 7, not 42, but 3 - why reviewers complained when they set it to 5 or higher, I have no idea. Peter Pasta video AND the instructions say this is required for the raviolis to seal correctly. Maybe if you have a special pasta rolling pin, and hand make them, then they can be made thinner, but not for this machine.Now, does this mean the the raviolis will be too thick and maybe doughy....nope. I think it's because the way the thing works, it stretches the dough a bit in the process.While the unit is hand cranked, it's not that big of a deal.....and I'm not sure I would want it to be powered....it sucks the filling in quick enough as it is. I'm cooking for two, not 20. I made 4 dozen ravioli in just minutes...out of the three steps (mix dough, mix filling, roll dough, and making ravioli), making the ravioli was the quickest (even my first time).There will be a bit of wasted dough, as there is the first set to get the dough started and there are three stripes along the length that get torn off (that separate the ravioli length wise). But, you can just roll it out and use it. The ravioli just tear apart, but don't try to speed along on the tearing part, or you tear them open a little like I did.So what did I do wrong while operating the machine....well, I decided to make a bit more dough than I needed....then decided to turn it all into one sheet. My thought, once started in the machine, I would just make one continuous sheet of ravioli...how cool is that! The #3 sheet was about 5ft long, folded in half and started into the machine, a little over 2ft hanging down the sides. This made two problems. The first is that they were just too long to manage without stretching the dough - so i set the ends on the counter to hold the weight. This, as I found out later, slanted the sheets of dough through the feeder in the beginning, so the first 6 rows of ravioli, did not have dough on the one edge to pinch closed - though it did finish centering quickly enough. I only lost 6 ravioli out of...what, 4 dozen.This also lead to another issue....which is why the instructions say only a certain amount, pesky instructions, I'm a guy, I don't need them. The ravioli eventually will get too heavy and start to stretch and tear off....after about foot or so of raviolis are made....which is about the distance to the counter...if you are not hanging the whole thing over the edge because you have a 5ft sheet of dough :-/ Try not to stretch the raviolis this way, as it will make it harder to separate them...but only a bit.Hope this helps. The unit works great, well made, it would be nice if they made these attachments easier to clean, but they do work very well. Assuming you can handle the expensive price, you will love the way it works.
195 of 216 people found the following review helpful.
Piece of Junk
By R. Booth
I've been happy with many other KitchenAid products, but this one is pure junk. The pasta roller attachment that KitchenAid also offers is great, but the width of it is so close to the size of this ravioli press, that the edges of the ravioli barely have enough dough to seal - and many of them pop open.It's worth noting that although this does in fact attach to a standing mixer, it does not use the mixer's motor. You have to manually turn the crank with your hand.I returned this piece of junk, and bought the VillaWare V5500 10-Square Ravioli Maker for $18. Save yourself some money and do the same.
58 of 64 people found the following review helpful.Please read my review - Negative reviewers are WRONG!
By Judith L. Messmann
These reviewers may be accurate for his/her experience, but not an ACCURATE REVIEW of the product.I read all the negative reviews before purchasing. I now have all the pasta attachments that KA sells. I love them all, including the Ravioli Maker. KitchenAid publishes the recipe in the book that comes with the maker. 1 Tablespoon of water is correct. When you mix the dough in the bowl of your stand mixer, use ONLY the flat beater and only use it until the liquid is absorbed by the flour. You DO NOT use the dough hook to kneed the dough, you use the rollers (sold sep.). The dough will look dry and "raggy", but dump it out onto a board and bring it together. It will form a disk nicely. Then wrap it in plastic wrap and leave for 30 minutes to rest. Then cut it into 4 pieces. Wrap the other 3 back in the plastic wrap and keep covered. Form the piece you just cut into a ball and then using the palm of your hand, flatten into a disc. The edges need to be THIN, so they fit into your roller.Attach the ROLLER to your stand mixer. Set the machine between 3-4 on speed and feed the disc of dough into the rollers. It will probably "tear" down the middle of the dough....DON'T WORRY!!! Just fold it in half and re-feed the dough, starting with the FLAT EDGE. You will need to do this about 10-15 times. Every 3-4 times, I fold the sheet into thirds, to make a narrow rectangle and start through the rollers again. After awhile, the dough will be very pliable and slightly leathery. It should not be sticky. If it is, dust with flour. After you see the "difference" (very easy to see), run it through, folding in half each time, until the dough is the width of the rollers. THEN, change the rollers to 2 and run it through once, then again on 3 and STOP!!! You MUST stop at 3 for the ravioli maker to work. Trim the ends square and fold in half the long way.NOW....change the rollers (DO NOT roll out the other pasta wedges at this time - the dough MUST be very fresh, not dry) Pull out the Hopper and place the folded edge of your pasta into the ravioli rollers and turn SLIGHTLY, so it grabs the pasta. Put the hopper in. Put about 3 scoops of filling into the hopper, and using the provided spoon, tamp it down into the bottom of the pasta sheets. The filling must be FINE, NOT CHUNKY, and cold. Slowly turn the ravioli maker to start the process. After 1-2 rows of ravioli are made, re-tamp the filling into the bottom, spreading it out to the edges. Add more filling when needed. DO NOT FILL THE HOPPER FULL!!! Keep adding filling until you reach the end of the pasta sheets. BEFORE sealing the final row, remove any extra filling so it dose not go everywhere, making a mess. When you reach the end of the dough, place the filled ravioli on a towel to start drying. DO NOT TRY TO SEPARATE RIGHT NOW!! Let the ravioli dry for about 30 minutes. Meanwhile, start the next batch - repeating these instructions. Each sheet of pasta should make about 21-24 ravioli. There will be slight waste. Don't sweat it. You can keep the attached ravioli in the fridge, uncovered, to dry. Then separate and either freeze or cook.Today I made over 400 ravioli, with 4 different fillings. I DID NOT HAVE ONE THAT DIDN'T SEAL. Not ONE out of over 400!!!!! I cooked dinner for my family, using about 60 of the mixed ravioli. I boiled for about 7 minutes. They turned out perfect. Not one burst open in the water.The negative reveiws MUST be due to chef error and they are blaming KitchenAid and the attachemnt. JUST WRONG!!!Please feel free to ask questions if you have any. I'll help any who ask.
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