82 Reviews of Toasted Ravioli

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)

From: Misspudding

On Jan 29, 2006

There is a different version of this recipe on 'zaar that I think works out better than this (I am a native St. Louisan). I have tried doing the toasted ravioli by boiling them first and then doing all of the steps, but you really don't need to do that if your oil is hot enough. Just thaw the raviolis in the fridge the night before, make sure your oil is at 350 degrees before plopping them in and you're good to go. I also find that adding some milk to the egg mixture before dipping them in the breadcrumbs makes them less "eggy" and makes so that breadcrumbs really get into all of the nooks and crannies of the raviolis.

From: PetesNina

On Jan 6, 2008

I love these! The only differences in my preparation are as follows: I use egg whites only and I bake mine instead of frying. If you choose to bake them, simply spray your baking sheet liberally with olive oil cooking spray, preheat oven to 425 and bake until golden brown, usually about 8 minutes per side. Enjoy! This is a fantastic choice for an appetizer or a new favorite game day snack. Thank you so much for sharing this recipe!

From: Denise!

On May 14, 2002

These are excellent! I have made this recipe numerous times in the past and they disappear in the blink of an eye. Thanks for posting!

From: Kelly10

On Dec 29, 2002

I made these for the ladies at work and the compliments were flying. I will be sure to make these again. Thanks!

From: SuzieQue

On Jul 28, 2003

I've had this recipe in my cookbook forever and finally made them for a family dinner yesterday. Sheesh - they were gobbled up so quick I barely got to taste them myself! I used some cheese and some meat ravioli - both were fabulous. This one takes some work, but is absolutely worth it! Crunchy, tasty and be sure to serve with good marinara for dipping.

From: highcotton

On Mar 23, 2004

I went to a wonderful little Italian market and bought some of the 'mini' ravioli they make. It's a good bit more expensive than the mass-produced stuff, of course, but this cooking method definitely did them justice!! Using a Fry Daddy made the deep-frying part (and the cleanup) very easy. I served Chef Blade's "Kicked Up Marinara Sauce" (Kicked Up Marinara Sauce) on the side. It was thick and spicy and just perfect for dipping. Thanks so much for sharing this one, Sue. It couldn't have been simpler, and everybody raved!

From: Brittta

On Sep 5, 2007

EXCELLENT!! I tricked my boys into eating spinach! I was so intrigued to try this recipe, but didn't have any of the ingredients listed except fresh cheese and spinach ravioli. I used egg beaters, and realized I was out of breadcrumbs!! Instead I pounded up a bag of chicken flavored Stove Top stuffing (with seasoning included) and coated with that. I did half the cooked batch of ravs in the oil and half sprayed with cooking spray (after breading) and put it under a broiler. You could barely tell the difference in crispyness. Even though EVERYTHING tastes better deep fried, this was a great alternative. My DH is on a major health kick right now, and was very impressed with the baked ravs. I can't wait to try it again using all the right ingredients this time. I'll also use all cheese or sausage ravs next time. The spinach ones are kind of bland to begin with. As a side note, I salted the ravs after they came out because the seasoning in the breadcrumbs weren't quite as flavorful as a breading as I thought they'd be. EXCELLENT DISH!

From: ninja

On May 21, 2002

A standard St. Louis tradition and delicous. Thanks for the recipe!! Try it!!!