ottawa foodies

Does anyone have tips for fresh ravioli? I've had success with some home-made pastas but had nothing but trouble getting the ravioli out of the molds. I've tried a couple of different pasta recipes to see if a firmer dough makes a difference but nothing helped. I've tried lightly flouring the molds and also rubbing a tiny amount of olive oil along the edges. My feeling is that the filled raviolis are supposed to flip out of the molds pretty easily. Does someone know something I don't know?

Have you tried not using a mold? Just roll dough, plop on fillings spaced out appropriately, then top with dough and seal in between and cut....
I found it turn out very well, although you don't get a real decorative edge. You could use a fluted cutter.

easier still is to roll out the dough
distribute the filling on one side
egg wash around the filling then fold the other side of pasta over, press firmly and make sure there are no air pockets then cut
you can use a fluted cutter like fnt suggested or a round biscuit cutter or even a sturdy glass

OK--thanks.That will be my next approach.