33 Reviews of Olive Garden Toasted Ravioli

From: Kay Demonbren

On Jul 17, 2004

Oh yeah! These were part of "Appetizer Night" for dinner. I decided to bake half of them; and deep fry the other half. The baked half didn't go over as well (need the grease I guess), but since baking was not part of the original recipe, this still gets the 5 stars. These are about as close to Olive Garden as you're going to get in your home kitchen, IMHO. Shaking the ravioli and breadcrumbs in a large plastic ziploc bag is a little bit of a time saver in this; so is an extra set of hands. I will most definitely be making these again because everyone enjoyed them so much, I won't be allowed not to.

From: nranger7

On Apr 4, 2006

I've been wanting to try this recipe for a long time, but could never find the meat filled ravioli at the store! Very good, but boy was this a lot of work! Not difficult, just time consuming. And I didn't realize that I bought a 25 oz bag of ravioli, instead of the 16 oz the recipe calls for. I thought I'd never finish! It took me over a half hour to make it all. I did have trouble with the coating. The egg didn't want to cover the flour. With no egg, the bread crumbs wouldn't stick. Maybe I needed to soak it longer...it did seem to stay on when I got down to the bottom of the bowl. By that time, the added flour in the egg bowl made the egg mixture into more of a paste. I did try variations with the order, but flour, egg, then bread crumbs worked the best. We loved it, but I don't think I'll make it again - at least not without help!

From: Leslie L

On May 27, 2004

Pretty messy, but a hit with the hard to please guys at the party. I used cheese ravioli, worked great. MUCH easier if you have a 2 person assembly-line thing going on! They cook VERY quickly. Thanks!

From: shonni11

On Feb 11, 2007

Great recipe, but I'll add a few helpful changes, if I may...I tried a different method. 1st, I replaced the water with 1/2 c milk. Then, I added the flour to the bread crumbs, and I dipped the ravioli in the egg mix, then the breadcrumb mix, then fried. Another method I tried wad to omit the flour all together. Hope this helps :o)

From: debbillem

On Nov 1, 2003

I made these as stated, they were difficult to fry with gummy fingers as they fried up quickly. My family enjoyed them but they will not be a frequent item in my kitchen. I will leave it for Olive Garden to make them

From: Kimber's Kitchen

On Feb 8, 2008

These were great. I used the cheese filled ravioli instead of the meat filled ones and they still turned out great. I will definitely make this again. Thanks for posting this one!

From: SHA83

On Feb 4, 2008

I used frozen ravioli and fried them on a lower setting so the outside did not burn and it worked wonderfully. So easy!!

From: KathyRose

On Jun 9, 2003

Made this as recipe states, except I used cheese ravioli. They turned out pretty good, just a bit messy, as is anything you dip in egg and bread crumbs. I actually made these the same time as I made the olive garden fried mozz. sticks recipe, and the mozz. sticks were really messy in my deep fryer. But because I used the cheese ravioli, they were pretty much mozz. sticks, so I don't think I'd ever make the mozz. sticks again--but would definately make the cheese ravioli because it turns out just like square mozz. "sticks". So thanks for the recipe, I'm not sure how often I will make them, but will definately make them again.

From: Starfire (aka Wendy)

On Aug 17, 2007

Loved this recipe.

From: Chef #511854

On Sep 3, 2007

We love this