The model they are selling here make smaller ravioli. They are probably about 1 3/8" to 1 1/2"" across. There is a video on You Tube to show you. I have this but the model I have is the Ravioli Chef does 12 ravioli, they measure 2" edge to edge. I think it's great. When using a ravioli stamp Its easy to wind up with ravioli where the the outer edges become too thick when you join the 2 sheets together. My daughter says its fine, just toothsome but to me its heavy and sort of gloppy. Now this gizmo can save you some of the errors you have when making ravioli. You lay your pasta on it, I roll pasta to a 6 thickness on the Atlas pasta machine they sell here, then for my ravioli mold I put about a tsp or so of cheese mixture in my molds and lay the top sheet. Use the included mini roller to join, by rolling against the raised zig zag on the mold it can create separation points, also the pasta wont be all thick and gloppy the way that can happen when using a ravioli stamp. Because Massdrop placed the Pasta Machine on sale I broke out My pasta machine (the same model as what they are selling). I made Angel Hair Friday Night for Shrimp FraDiavlo and Invited mom over for Sunday dinner with the family for Cheese Ravioli. Its near impossible to get good ravioli here in North Carolina, The frozen stuff is gross and flavorless. The Ravioli I made Sunday helps bring back the flavors of Brooklyn for my mom. I used 1 1/2 cup ricotta, 1/2 cup mozzarella, 1/4 cup parmesan reggiano, and 1/4 cup marscapone (use cream cheese in a pinch), 1- 1.5 tsp salt, 1/8 tsp Black pepper and nutmeg. It comes out great. I used the leftovers on a homemade pizza tonight. Look at what you started Massdrop! . My wife is not complaining.