KitchenAid Ravioli Maker Stand Mixer Attachment

We recently made approximately 1,500 ravioli in about 10 hours using 3 Kitchenaid mixers. We had one seasoned pro and two able newbies. Here's some tips she passed to us and I'll pass to you: 1) small batch, well rested, firm dough is your friend 2) those claw things on the bottom need to be removed! 3) complete a cycle (run the pasta sheet, then make the ravioli) 4) freeze the finished sheet and snap it apart 5) be sure the fillings are well ground. We found spinach "threads" to be an issue, but no problem with ground meat, ground chicken, or any cheese. Long day = full freezers!

I had put this on my wedding registry and when I read the mixed reviews I almost returned it. So I figured I would give it a shot and it worked like a charm. The thing I saw that people were complaining about was leaking ravioli. To all the people that were complaining that it is a manual crank, who cares. It has to be a manual crank or you would have filling all over the place. By having it a manual crank you can make sure that you dont have anything leaking out anywhere. my first run though ( a dry run w/o filling) I noticed that the dough didnt quite match up. So then with my second sheet of dough I i stretched it out slightly and check for sizing and it fit great and I didnt have any leaking ravioli