Just received the ravioli attachment they other day and used it for the first time today to make 90-100 raviolis. I have been making homemade pasta, ravioli's, tortellini, ect for a few years now and have the process down pat. This little guy definitely made the ravioli making process much easier.Now if you're looking for that homemade, non-factory, looking ravioli... this isn't a good choice. What this mold does is produce uniform, consistent ravioli's each and every time IF you use it properly.First things first... use cooking spray. Pasta dough will stick to metal surfaces without something to aid in the release. Simply dusting the mold with flour will not do the trick and the use of a non-stick spray will do nothing to alter the taste or look of your ravioli. So prior to placing your first sheet in the mold, liberally spray the mold (the metal part) with non-stick spray, then proceed with laying your first sheet.Second, after you press the plastic mold over your first sheet to create the dimples, prior to filling, use a pastry brush and wet all of the edges to help promote a good seal. Honestly, there's no reason to mess with an egg wash, but if you feel the need to, more power to you.Third, the filling. I was pretty lucky with judging the amount of filling to use, but I would assume most will use a trial and error. My advice, to make sure not only the thickness of your pasta is right but you haven't overfilled, after you make your first dozen, cook one and see how it is. Normally I use a pastry bag to fill my pasta... but actually with this product, using a spoon was easier, but just my opinion on that.After you fill, lay your top sheet down and lightly run your hands over the top squeezing any air pockets. Dust with a little flour.Now my only gripe with this entire set up is the mold could have had those little rubber feet on the bottoms to prevent slipping, but it does not. Easy fix - use a kitchen towel under the mold to prevent slipping.Use a HEAVY rolling pin to roll these out and seal the pasta. This is very important. After rolling the top sheet, you should see the diamond indention pattern. And run the rolling pin in all directions, really putting pressure on it. This will ensure every ravioli is sealed and will make it easy to separate them.Remove the outer scraps of pasta (they should remove easily if you used the rolling pin correctly), turn the mold over, and lightly push each ravioli out. Once you pop a few out, the rest should follow. They should easily separate with your fingers, but if any stick together use a knife, dough scraper or pizza blade to separate.All in all, this product does what it says... if you take your time and do it the right way. I would say I shaved about 2 hours off of my ravioli making time with this, and was worth every penny.One last tip, make all your pasta sheets first. Roll them out, sprinkle a little flour in between each layer, and keep covered with a damp towel. It really makes the ravioli making process quicker.Mangia!!