Instruction: Given a question and the related document, and generate the answer to the question based on the information provided in the document.

Input:
Question: What does the "press" do? It's pictured in all the illustrations but they never show how you use it.
Document: Thanks to the customer photos on this page that show how to use this tool, I was able to make raviolis as soon as I got it in the mail! Using my food processor to make dough, my pasta roller to roll out the dough, and this press, I was able to make 54 big raviolis in a total of 1.5 hours on my first try. They are perfect! I am thrilled that I didn't spend the money to get a ravioli attachment for my pasta roller.
I bought this on a whim when I decided to try making my own pasta. I saw a unit similar to this used on a cooking show, and thought it was worth a try. As long as you follow the instructions and the dough is the right consistency, you shouldn't have any problems. I do recommend using a bit of dough to press the dough into the form... it ensures even pressure and makes sure you don't pop a hole in your dough when you're stretching it to shape.
This ravioli maker and press makes it relatively easy to produce uniform ravioli quickly. I had never made ravioli before, and had success.
I was hankering for homemade pasta, so I ordered a cookbook and this press. I'm a little afraid to make the ravioli now as I may never be able to pass off the store bought stuff again.
Combined with the Kitchenaid pasta roller making ravioli with this press was a piece of cake. I've never considered making ravioli before but in about 30 minutes I rolled out and created 4 dozen. Perfect size and releases easy with a bit of flour before the bottom sheet.
THIS IS WORTH EVERY PENNY! Make sure to dust the ravioli press with flour before you lay the first sheet of pasta dough on top.I've never had a problem with raviolis sticking to the press or coming undone while boiling. Simply amazing product. I'm so happy I bought this!
This takes all the guesswork out of making raviolis - I wouldn't dare make filled pasta without it. Simply make your pasta, place it on the metal grid, then gently nudge indentations into the dough with the plastic press, fill, cover with dough and then roll with a rolling pin to seal it shut. I've never had issues with my raviolis sticking to the mold - usually a gentle tap with the finger and they fall right out - but maybe my dough is drier than most peoples' dough?
I just purchased the Marcato Atlas 150 pasta press and wanted to make ravioli without wasting as much dough and time as I would be making them by hand. I bought this ravioli maker after seeing a lot of positive reviews, and I'm so happy that I did.A few suggestions: I've only started making dough by using half unbleached AP and half semolina flour with an egg well in the middle, and the dough never turned out sticky at all.
It is an awesome product and it makes making ravioli a lot easier. I never use to make as much ravioli as I do now.
This was a gift to my eldest son who has been wanting to make his own pasta for years now. I got him all that he needed for his birthday this year (I've never seen him get this excited over a gift...) & we made a cornmeal-chilpote ravioli with crab stuffing & lemon butter sauce.....YUM!!! All the products involved were phenomenal in their use & worked exceptionally well.
Answer: You put your first sheet of dough on the silver tray and then you push down with the white tray to create your indents.  Take off the white tray, add your filling to the indents, and put egg wash on dough between filling.  Lastly you will cover with your second sheet of dough, and roll over entire thing with a rolling pin.  The edges on the silver pan will "cut" the ravioli out with the pressure from the rolling pin.  It's more like a mold then a press.