Toasted Ravioli

From: Lyzzzzard

On Nov 23, 2008

I'm eating these as I type and they are sooo good! To make them a little bit healthier I used whole wheat raviolis, whole grain bread crumbs, and drizzled with olive oil before oven frying at 425. Delicious!

From: KillerTasteBuds

On Nov 1, 2008

I made these for an appetizer for a Halloween pary last night, and it was the only item that disappeared! They were easier to prepare than anticipated, and they gave a nice change to the same old ravioli. Loved these. Will definately make again. Thanks for a great recipe!

From: Sidd

On Dec 30, 2004

This is soooo good and soooo easy!! I found it easier to batter all of the raviolis first and then fry them in batches, it only takes just a few minutes before they are done. I didn't need 2 inches of oil in the pan either, I just put one in and they fryed up just fine. Even my son gave it the double thumbs up and told me to put it in the keeper file. Thanks for sharing this fabulous recipe. EDIT TO ADD These reheat fabulously. I put them in an oven at 425 for 15 minutes, and you would not have been able to tell they had been reheated. Very tasty.

From: Terri F.

On May 18, 2002

Oh yea, these are good! DH and I have ordered these as an appetizer in our favorite Italian restaurant, and he commented that we could have just ordered 2 appetizers and salads and made dinner out of them, so tonight that's just what I did. We had these with a salad, and I am stuffed! Served them with roasted garlic marinara on the side for dipping, or in the case of DH, pouring on. Thanks for the recipe, Sue- we'll be using this a lot! :o)