This mold is used to create uniform 52mm x 52mm ravioli. For anyone who has tried making ravioli without such a tool they're aware that it's time consuming to make a product that is visually appealing. Commercial molds are often the size of a cupcake pan which is great for making many pieces at a time but takes up too much space for my liking. As such, I designed both a single as well as four piece mold. I use the single and it worked out great last week. Next time I use it i'll make sure to take pictures. Lightly Flour the inside of the mold. Cut rolled pasta dough into squares just larger than the mold. Press dough square into the mold so that it sits smoothly against the surface. Drop filling into the depression (personally I like a mix of ricotta cheese, mashed potatoes & spices for a really quick easy fill) Use a wet brush (or your fingertip) to lightly dampen the remaining dough showing. lay another pasta square over to seal your raviolo. Lay the middle down first and press from the middle out to push as much air as possible out as you seal your dough. Firmly press along the edges of the mold, using the raised edge to cut off excess dough. Flip mold over to release your beautifully crafted and fresh Pasta! Drop in boiling water. Depending on the thickness of your pasta dough (which for ravioli is usually rather thin) fresh dough will cook in just couple minutes. The rule of thumb is that when your pieces float, they're done.