We used many times before Ravioli, Maultaschen or whatever made with success itself. With knife, wheel, cutters, Ravioli sheets made in Italy ... This aluminum board completes its job without problems. The advantage over Italian ravioli shapes: The frame has no bottom. That is, the dumplings touch the board only a few places and can not stick to. The shape of the pasta is ravioli typical. A suitable piece of dough hang up if you dare, the wells with the Plastikhelferlein press (not mandatory and the plastic can be put on the dough and tear it up), moisten the dough slightly, spread the desired filling, for a suitable piece of dough hang up everything rolling over once firmly with the rolling pin, turn around and you're done. Unlike Pelmenibrett (by me I have stolen from the review part of this review) are a few more passes required to produce larger quantities. The biggest drawback: our daughter has confiscated the board at its extract for themselves.
