Other Ravioli Maker KRAV

Ravioli Maker

Model: KRAV

Color: Other

MSRP: $149.99

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Ravioli Maker

Use the power of your KitchenAid Stand Mixer to bring the taste of fresh pasta into your home. The ravioli maker let's you manually guide two sheets of fresh pasta through the hopper, filling the pockets with whatever combination of ingredients you choose. Recommended for use with the KitchenAid Pasta Roller attachment (KPSA, sold separately).

Features

Compatible with Any KitchenAid® Stand Mixer

Transform your stand mixer into a versatile kitchen appliance that can help you tackle even more culinary tasks.

Easy to Use

Simply connect to your attachment hub and hand crank fresh ravioli in quickly and easily.

Wide Roller

Processes 6 inch wide pasta sheets to make 3 rows of large pocket ravioli. Works best with pasta sheets created from the pasta roller (KSMPSA, sold separately).

Rollers Crimp and Seal Ravioli

Fill with meat, cheese, spinach and more, then rest assured it's going to stay in place as the rollers pinch and seal the filling into each and every pocket.

Filling Scoop

Spreads filling into the corners of the hopper for even distribution in each pocket.

Easy to Clean

With the included cleaning brush to remove bits of flour and pasta from the attachment.

Additional Features

Customer Reviews

Rated 4 out of 5 by ella19777 from practice practice practice I love making pasta, and ravioli with the hand stamp was a headache to deal with. Took me a while to buy this since the reviews are literally split between love and hate! I decided to treat my self and I'm happy I did. First of all pasta must be rolled to number 3, the attachment will stretch the dough. Second : patience! Its a slow process, make sure not to overfill hopper, but then slowly turn the dial while pushing filling. My first time was OK, my second much better. I don't give 5 stars just because I find it difficult to separate strands, but could be me not waiting for it to totally dry, but a pastry roller fixes the issue

Date published: 2015-04-22

Rated 1 out of 5 by Mikemike0221 from Just make them by hand and save your money I bought this attachment thinking I would be able to crank out huge quantities of ravioli with little effort, but what I found was that hand making them was similarly time consuming and more forgiving than using this attachment. I even took a ravioli making class that included a module that utilized the rollers to make sure I was making the dough correctly. In the course, I asked the instructor about using the ravioli maker and he told me the best way to use the ravioli attachment was to put it in the box on the highest shelf in the basement and use it as a dust collector. so thats where it will stay. Handmade raviolis are the way to go.

Date published: 2017-10-14

Rated 5 out of 5 by McTrk from 3 Mixer RAVIOLI DAY SUCCESS 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!

Date published: 2019-01-27

Rated 5 out of 5 by spaggy from Worked like a charm 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

Date published: 2014-09-27

Rated 5 out of 5 by jovogt from Works well, but use different pasta recipe Have been working with this and found that the following dough works great: (this is different from the standard KitchenAid recipe) 10 oz All purpose flour 2 large eggs (wt ~ 2 oz/egg) 4 large egg yolks 1 tsp Kosher Salt 0-1 tblspn water (depends on humidity of kitchen -cold here in Maine) Mix in mixer the usual way (30 sec mix, 2-3 min with dough attachment) Then knead for 2-3 minutes Rest for 30 minutes-1 hour Roll the dough on following settings: Roll out on #1 with 3-4 folds (kneading) Roll out on #2 with 3-4 folds (kneading) Roll out on # 3 Roll out on #4 Run through Ravioli Maker: Sprinkle with flour as needed Fold dough in half and crease the fold. Remove hopper, insert folded end and give it a quarter turn Open folded pasta so that it is draped over both sides Replace hopper Then, SLOWLY, turn the crank. Voila --works fine. Just be patient and be sure to knead the dough and let it rest before using this attachment.

Date published: 2018-01-10

Rated 1 out of 5 by Jccwc from A waste of time, energy and momey. Hand crank them? Really? I tried many times to get this work, but I was wasting too much time in making the sheets (which needed to be the perfect width of the ravioli maker to have a chance at working), and cost of products to make this pasta. There needs to be a way to automatically feed in the filling making it more exact. Also, why have a mixer attachment if I have to turn it by hand instead of using the mixer's power to turn it? Returned it. If this was redesigned to fix its many flaws I would buy it again to give it another shot, until then I'll keep making by ravioli by hand.

Date published: 2017-07-09

Rated 4 out of 5 by Lacey from Very Slick Attachment Very slick and effient way to make ravioli. Each pocket is about 1.25"x1.25 square for filling. When you fold your dough sheet in half, be sure to give your fold a nice pinch to creat a sharp crease. Then adjust the ravioli stamp/rollers so your creased edge will be outter edge of your first row of ravioli pockets. This is the key to getting the ravioli to pass through the bottom of the press without bunching up. Smooth sailing after you master this starting step.

Date published: 2017-02-13

Rated 1 out of 5 by Allison from Not worth the money I have tried several times to use this attachment but I'm always disappointed. It just ends up an absolute mess and little to no filling gets into the pasta or my perfect pasta sheets turn into a glob when putting through the machine. I end up using my great pasta sheets that I make with the pasta roller and have to make the ravioli by hand - just laying them on top of each other and cutting them with a biscuit cutter. So much easier and actually works! This attachment is such a waste of money and it's a lot of money to spend for something that doesn't work.

Date published: 2017-01-30

Rated 5 out of 5 by Graciee from So much quicker! I really enjoyed this attachment. I have been wanting to buy one for months and it was well worth it. It was a little difficult to get started (having enough filling, not overfilling it and making sure my pasta sheets were uniformed) but after a few tries to really worked out. A few trial and errors and a few things on my end that I could do better, but overall a good purchase! I made five sheets of ravioli in about 30 minutes! Extremely happy with the way they turned out! **I do recommend purchasing the pasta roller because it made things a lot easier and helped with getting the pasta sheets uniformed**

Date published: 2018-12-09

Rated 4 out of 5 by Matt_Likes_Tech from Takes practice I have used the ravioli maker twice. In short, it works well once you perfect the dough and your technique. You will NOT get perfect ravioli on your first try, so schedule a couple of "just for fun" sessions before trying to impress anyone. One thing I learned is the dough needs to be fairly thick or it won't seal between ravioli - 4 on the KA pasta press worked well. If you are going for that paper-thin style, better to make by hand. By the end of my second session I was competent making the cheese ravioli pictured here. With a little patience you will be able to do it too.

Date published: 2019-03-19