As other reviewers have mentioned, use abundant flour on the side of the dough that faces the mold. a pastry tube for the filling is indispensable and fast. I was worried about the plastic vs metal but no problems. Highly recommended!There are a couple of different types of this ravioli mold to buy. I thought i had bought the other one, but it was my fault. This one is more difficult to use. My issues with it are that it's difficult pushing the pasta down into the well before adding the filling. I experimented with various things, and came up with a large marble. I also had a problem unmolding them when the pasta was fresh. Then, I tried freezing them before unmolding them, and that worked much better. The photos shows those. Almost perfect. But my misfit raviolis were much less successful. They didn't cut apart well. Some opened up. I was very frustrated. But the freezing before unmolding works. Unfortunately, you have to wait for them to freeze before using the mold again, so it's not fast production. My pasta recipe allows for 6 of these, so I'm not sure whether to use it again, buy more, or what. Also, final complaint: I feel that there isn't enough pasta around the filling mound. This mold is very small, and there is hardly any edge to them. They'd possibly be much easier to remove from the mold fresh if there was more edge around the filling.The size is great,will hold 2 plus cups of dry dog food. Makes my boy slow down and actually chew his dog food. He was throwing up every night all hos food from earlier in the day. With this bowl he has had no more vomiting.I had high hopes for the gadget, but it didn’t perform nearly as well as I’d hoped. I followed the directions carefully, but I ended with filling oozing out the sides and ruining the four ravioli on the the short sides. Maybe my rolling pin isn’t the right shape, or maybe it’s just a cheap plastic gadget that underperforms. It is honestly easier just to lay out the filling by hand and use a stamp or cutter to make proper ravioli that don’t leak filling everywhere.Like other reviewers have said, be sure to sprinkle a large amount of flour on it. The first batch I made all stuck to the mold when I didn't do that. I used a plastic knife to poke the sides of each ravioli to pop them out, and it worked well. I ended up making 5 batches. I like the size of the minis and the round shape.This is great and exactly vas advertised. When quarantine began, we got this to make little pierogie. It was smaller than I expected. Size was clearly mentioned, I just didn't pay attention. I used Itv with my pasta roller and made tons super quick. If you v want super small ravioli or pierogi, I highly recommend.5 stars for such a little trick to speed up the process. I didn’t buy this too confidently because of size and plastic but I’m more than satisfied with the purchase after I used it. It’s very easy to clean. Makes medium-large raviolis compared to other products available. And cut 2 hours of my 80-raviolis task which I used to individually cut for.This was my first time making homemade raviolis and I was concerned that it wasn't going to be worth the trouble, but I think this ravioli maker made it easy. It was straightforward and simple to use. I've been trying to eat at home more to save money and this will help me keep things fun while still eating at home. Highly recommend!Le prime due prove sono state un disastro (le istruzioni lasciano a desiderare), la pasta si attaccava dappertutto ed i raviolini si disfacevano.Poi ho capito il trucco e voglio condividervelo.La pasta va stesa sull'attrezzo completo ossia non bisogna separare la parte gialla dalla parte bianca.Prima infarinatelo un pochino: basta capovolgerlo e strofinarlo a dx e sx, su e giù sul piano di lavoro cosparso di farina (io uso 50% di 0 e 50% di semola di grano duro rimacinata). Quindi:1) adagiate il primo strato di pasta (io stendo fino a livello 5 dell'Imperia)2) affondate la pasta delicatamente negli incavi con un dito.3) inserite il ripieno (io uso una sac a poche con apertura larga 1 cm): ci va una pallina di circa 1cm di diametro4) affondate delicatamente l'impasto negli incavi.5) coprite con un secondo strato di pasta: man mano che la stendete, premete per far uscire l'aria.6) con il mattarello di legno passate una volta su tutto l'attrezzo, poi sui bordi per staccare la pasta in eccesso7) passare il mattarello in diagonale prima in un verso poi nell'altro, finché non si intravede il bordo biancastro della seghettatura dei ravioli.8) staccate la parte gialla dell'attrezzo e capovolgete: i raviolini cadranno sul piano infarinato. Se non cadono premete leggermente con un dito e, fidatevi, si staccano.Sembra un procedimento lungo, ma una volta presa la mano si fa in fretta: 2kg di ravioli in due ore e non sono tra i più veloci a fare la pasta!!Buon divertimento! Fatemi sapere se la recensione ti è stata utile, mi farebbe piacere!It requires a bit of practice. I put too much filling in my first tray and I ended breaking 4 raviolis. The second one came perfect! Next time I'll try to make an even thinner pastaQuesto prodotto è fantastico!! I raviolini si fanno in un attimo e sono bellissimi. Sul retro dello stampo ci sono posizionati 6 gommini che tengono fermo l'attrezzo mentre lo si utilizza. Inoltre nella confezione è presente anche un ricettario.Contentissima dell'acquisto, arrivato velocissimo con primeIt does the job, helps me laying out the pasta sheet and filling them in.Makes the whole process a lot faster.Good quality.A little fiddly but practice is the key.