---
product_id: 14154566
title: "Eppicotispai 24 Holes Aluminum Square Ravioli Maker with Rolling Pin"
brand: "eppicotispai"
price: "฿2881"
currency: THB
in_stock: true
reviews_count: 13
url: https://www.desertcart.co.th/products/14154566-eppicotispai-24-holes-aluminum-square-ravioli-maker-with-rolling-pin
store_origin: TH
region: Thailand
---

# 32x32mm size 24 ravioli holes 100% Italian made Eppicotispai 24 Holes Aluminum Square Ravioli Maker with Rolling Pin

**Brand:** eppicotispai
**Price:** ฿2881
**Availability:** ✅ In Stock

## Summary

> 🍝 Unleash Your Inner Chef with Authentic Italian Flair!

## Quick Answers

- **What is this?** Eppicotispai 24 Holes Aluminum Square Ravioli Maker with Rolling Pin by eppicotispai
- **How much does it cost?** ฿2881 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.co.th](https://www.desertcart.co.th/products/14154566-eppicotispai-24-holes-aluminum-square-ravioli-maker-with-rolling-pin)

## Best For

- eppicotispai enthusiasts

## Why This Product

- Trusted eppicotispai brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Manual Operation:** No electricity needed—just pure culinary craftsmanship.
- • **Artisanal Quality:** 100% made in Italy for authentic pasta lovers.
- • **Effortless Rolling:** Includes a natural beech wood rolling pin for easy use.
- • **Lightweight Design:** Weighs only 13.6 ounces for easy handling.
- • **Crafted for Perfection:** Cut 24 square ravioli holes with precision.

## Overview

The Eppicotispai 24 Holes Aluminum Square Ravioli Maker is a premium kitchen tool designed for pasta enthusiasts. It features a durable aluminum construction, a natural beech wood rolling pin, and the ability to create 24 perfectly sized ravioli at 32x32mm each. Proudly made in Italy, this artisanal item is perfect for those who appreciate authentic Italian cuisine.

## Description

Eppicotispai aluminum Ravioli maker with 24 square holes, made of special aluminum for food ( regulation EN 601). Revolving rolling pin made of natural beechwood. Let you make authentic homemade ravioli with a tray and the rolling pin. Hand wash only and recommended to dry after washing. 100-Percent Made in Italy. Each hole is 32x32mm/1.26x1.26-Inch.

## Features

- Can cut 24 square ravioli holes; each one is 32x32mm/1.26x1.26-Inch
- Natural beech wood revolving rolling pin
- 100% made in Italy
- Authentic Italian pasta artisanal item
- Imported by Tomson Hospitality

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Blade Material | Aluminum |
| Is the item dishwasher safe? | No |
| Material Type | Aluminum |
| Color | Silver |
| Item Weight | 13.6 Ounces |
| Is Electric | No |
| Operation Mode | Manual |
| Number of settings | 1 |

## Product Details

- **Brand:** Eppicotispai
- **Color:** Silver
- **Material:** Aluminum
- **Item Weight:** 13.6 Ounces
- **Blade Material:** Aluminum
- **Number of settings:** 1
- **Operation Mode:** Manual
- **Is Dishwasher Safe:** No
- **Is Electric:** No
- **Manufacturer:** Tomson Inc

## Images

![Eppicotispai 24 Holes Aluminum Square Ravioli Maker with Rolling Pin - Image 1](https://m.media-amazon.com/images/I/91zh91kMJrL.jpg)
![Eppicotispai 24 Holes Aluminum Square Ravioli Maker with Rolling Pin - Image 2](https://m.media-amazon.com/images/I/31tk2YJRLIL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars







  
  
    Well made product
  

*by T***M on Reviewed in the United States on April 11, 2019*

Very heavy case metal tray. Very easy to use

### ⭐⭐⭐ 3.0 out of 5 stars







  
  
    The square 24-ravioli mold is only good for very tiny amounts of filling.
  

*by C***R on Reviewed in the United States on January 31, 2023*

I bought the square mold that makes 24 bite-size ravioli.  I really wanted this mold to work due to its metal construction.  I should have paid attention to the other reviews about how little filling can be used in each ravioli.  A half teaspoon was truly all that would fit and allow the dough sheets to touch each other without pillowing up as I used a rolling pin to press through to the zig-zag ridges.  If the mold wells were deeper, this wouldn't be so difficult.  In my opinion, a better option is a mold with a frame for shaping and cutting the ravioli but an open bottom so that the bottom layer of dough can expand to hold the filling when the top dough sheet is pressed into place.Here's how I made ravioli using a mold like this:  I used a KitchenAid pasta sheet attachment and rolled the bottom layer of dough one number thicker than the top dough sheet.  I used 5 on the bottom and 6 on the top.  This helped prevent the bottom dough sheet from tearing as the filling was placed and eventually pressed down.  I generously floured the bottom-side of the dough and then laid it over the mold.  I used a tiny cookie scoop for the filling, and I split each scoop in half with the tip of a small offset spatula.  I gently pressed each portion into the ravioli wells, keeping the borders as clean as I could.  Once all the wells were filled, I lightly spritzed the top dough sheet with water so that it would seal with the bottom sheet.  I find this easier than using a pastry brush or finger to wet the well borders on the bottom sheet.  As I laid the top sheet down on the filled lower sheet, I carefully worked from the middle to the sides and pressed out air bubbles.  Once the two sheets were smoothed, I used a rolling pin at a slight angle (nearly horizontal) to cut the outer edges of the mold frame.  If I had a stubborn section that wouldn't separate easily, I pressed with the rolling pin parallel to the border and pulled the extra dough away.  This ensured that the edge remained sealed.  Once the excess dough was removed, I took a 1/2" round dowel (actually the handle of a large wooden spoon) and used it to press over the internal ravioli borders.  If I used more than about a half teaspoon of filling, the dough pillowed upward and was very difficult to cut through without damaging the ravioli.  After I was satisfied with the impressed but not-fully-cut borders (because of the amount of filling and shallow depth of the wells), I floured the top of the dough and then flipped the entire mold upside down on parchment paper.  Starting at one end, if the ravioli didn't just fall out, I gently loosened them from the short edge with my fingers.  Usually, they would drop from the started edge onto the parchment paper still somewhat connected.  I stretched the still-connected ravioli very gently so that the impressed borders would be as thin as possible and then put them in the freezer.  After freezing, the ravioli were usually easy to break apart.  I moved the ravioli into zippered bags and froze in meal-size portions.For my purposes, this ravioli mold wasn't very useful, but it is sturdy and well made.

### ⭐⭐ 2.0 out of 5 stars







  
  
    Too small
  

*by R***F on Reviewed in the United States on March 13, 2021*

Too small of squares to work with... I had a hard time making them

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*Product available on Desertcart Thailand*
*Store origin: TH*
*Last updated: 2026-02-22*