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.