Fried 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

My hubby and I both liked them. I had to use frozen (barely thawed ravioli, and canola oil, but the temp was still perfect. Thanks Giada!

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, too, am a St. Louis native. Toasted ravioli, iced tea, ice cream cones, and gooey butter cake all are credited with originating in St. Louis. Toasted ravioli should be made with meat ravioli, not cheese. No exceptions!

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

These are a St Louis original food. Normally, no one knows what these delights are if you ask in a restaurant. However, on The Hill in St. Louis, MO they are traditional appetizer. But please don't call them Fried....They are 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

I used frozen ravioli which I thawed out on the counter for about 45 minutes. Cooked these in my mini deep fryer 3 at a time and had no problems at all. Thank you for an easy and quick 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

I made these tonight for an Italian appetizer. They are fabulous, and so easy to make! I might try them with meat ravioli next time or really switch it up and make my own ravioli. I will definitely be using this recipe again! You never do me wrong, Giada! Wonderful!

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

Made these for a party and everyone loved them. Very good! Will make again.

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

My sister who doesnt like ravioli liked it! id be fun to have at a dinner party! 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

Very good. Made with tortelli instead, still terrific!

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

Just made these as Thanksgiving appetizers and everyone loved them. I did not have Italian bread crumbs so I used plain and mixed in a tablespoon of Italian seasoning. I also used the fry daddy and cooked about 8 at a time (mine were the mini sized. They do cook really fast, so I would recommend getting most of them coated before starting to fry them. This also gives more time for the coating to stick.

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 was great! I found that after breading the ravioli, let it sit for a min so the breadcrumbs can stick to the buttermilk so it doesn't fall off while frying. Also make sure they are fully coated with buttermilk. They are mini, crunchy, pillowly (is that even a word? goodness!! I fried mine with vegetable oil, used light butttermilk and they turned out great :

As for butternut squash ravioli, I would say some sort of cream sage sauce would be ideal. Butternut and sage pairs very well together :