Toasted Ravioli

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is called Toasted Ravioli because it was in the Food Network Magazine as a nod to St. Louis, where fried ravioli is called Toasted Ravioli. My husband grew up in St. Louis and jumped for joy when this recipe showed up in the magazine. We have made this many many times and absolutely love it. I do recommend lowering the oil temp, as the ravioli's get too dark very quickly.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Toasted does not equal fried. These are two separate concepts. I'm sure that there's some way of toasting ravioli to make it turn out crispy, and it would have been awesome if this was that recipe. It is, sadly, not.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I loved these as well but these did get a little too brown after a while and they aren't that tasty when you have leftovers for the next day, so make sure to eat them the same day! Otherwise very yummy.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I think I understand why the title says 'Toasted' when in fact the ravioli are fried. Our 'no fried food' brains would ignore the recipe if the word 'fried' appeared in the title. Here we serve fresh tortellini fried without the mess of the egg and bread crumbs. Just tip them into the hot oil. Served with drinks the crunchy tidbits disappear very quickly even if done ahead of time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for friends and we all loved them. I bought chicken/mozzarell ravioli in an 8 ounce package (for 4 of us. I only used 1 egg, 1 cup breadcrumbs and the spices and that was plenty to dust the raviolis. The problem I had was when frying the ravioli it got too dark, not nicely browned like the picture. I only fried them for about 3 minutes per batch. I used a jarred pizza sauce that I had on hand for the marinara. Great appetizer.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The ravioli's came out very good. As the previous commenter said you'd probably be best to use something other than cheese ravioli. I find they expanded, it still came out good, but to avoid that beef might be better. Also I had a ton of bread crumbs and eggs left. You could probably cut it in a third.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made these for my Christmas Eve Party and they were very good. I would suggest using the ravioli's stuffed with pork or beef because the cheese tends to over heat in the oil.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have been making these since 1994 and they are a croud pleaser every time.!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I loved it and i thought that 3-4 mins was just enough. My friends and family members asked for my recipe that thought it was amazing!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I may want to play some with the spices, and I agree that 3-4 minutes is plenty of cooking time. Spectacular recipe though!!