Fried Ravioli

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on September 03, 2012

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    Not thrilled... couldnt get the cheese pecan mix to stick...

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  • on April 21, 2010

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    I want to prep these ahead of time- I can "batter" them, freeze them and then fry from frozen state?

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  • on September 30, 2009

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    I made these for dinner when I didn't want to do a lot of work. We eat a ton of pasta in my home and this was a fun and different way to enjoy that. Who knew a little bit of cream could jazz up a store bought jar of marinara so much. We'll make these again but will probably use as an appetizer. Thanks Paula for your great recipes that make my job easy!

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  • on September 20, 2007

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    I amke this dished for Thankgiving 2006 and it was a hit, everyone in the family wanted the recipe.

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  • on August 25, 2007

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    This recipe was fine, but I didn't find that the pecans added much to the overall recipe. And aside from the nuts, this is basically every fried ravioli recipe you've ever seen.

    Still, it tasted good. Save yourself some money and leave off the pecans though.

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  • on July 30, 2007

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    Great recipe! My husband and I ate this for dinner one night and felt like we went to a restaurant and splurged on appetizers! Quick!

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  • on June 27, 2007

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    We did these for Christmas day and everyone loved them. Paula you are awesome. Keep making the great food.

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  • on May 16, 2007

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    Love it! and the children love it too

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  • on February 25, 2007

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    My mom made these for New Year's. I almost ate the entire plate myself. The pecans gave it a really unique taste. Easy to make.

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  • on November 12, 2006

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    Didn't think they were worth the last minute effort of frying them. They became soggy fast anyway in the oven and the chafing dish. The whole house smelled like a Chinese restaurant serving cashew chicken. Those fried pecans and parmesan were stinky. Wouldn't do them again, but I did make Paula's Pink Shrimp Dip and BLT Dip - fantastic!!

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