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Toasted Ravioli Recipe

Toasted Ravioli

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (67)

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Average Rating:

Total Reviews: 67

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  • on July 26, 2011

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    Loved it - Kids loved it to. I made all the recipes from the wine and dine episode for a date night- It was all fabulous!

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  • on April 13, 2011

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    I make this recipe using tortellini - it's a great guest-friendly appetizer! In fact, I've made all the recipes from this wine & dine episode for a date night, and it was divine!

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  • on March 28, 2010

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    I lived just outside St. Louis, MO for 22 years before moving to Florida and of all the things I miss toasted ravioli is at the top. I was amazed by how quick and simple this was, but it still tasted just like the toasted ravioli I used to get at home all the time. I'm not a big fan of cheese ravioli so I used beef and the were amazing. Will definitely be doing these again.

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  • on January 05, 2010

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    I made this as an appetizer for a New Years party and there wasn't one ravioli left! The sauce is amazing too and we have used it on other recipes like stuffed chicken!

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  • on August 18, 2009

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    I used three cheese ravioli, included some but not all of th parmesan in the breadcrumb mixture and sprinkled the rest over top when done. This was so so good! I will definitely make this again!

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  • on August 14, 2009

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    I grew up in St. Louis and love toasted ravioli! My husband and I moved to Chicago last summer and have craved this so many times and of course can't ever find in the stores! SO i saw this on your show yesterday and I am pregnant and have been craving toasted ravioli! I went to the store and bought everything I need and made it with dinner last night! It was so good my husband and I loved it! It was so easy and even better than the stuff I could of bought at the grocery stores in St. Louis! I will be making this lots! Thanks!

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  • on August 08, 2009

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    Okay, first of all, Beth from Sterling Heights, Michigan, is way off about toasted ravioli. I only lived in St. Louis for three years, but even I know that toasted ravioli is ravioli that is breaded and fried. I have no idea what she is talking about.

    Now, to review the recipe: This recipe is awesome! Super easy and tastes just like the toasted ravioli I had when I lived in St. Louis. You've got to try it if you haven't already! The only things I changed were: I couldn't find the large ravioli at the store I was in, so I used small. Works just fine; it's more time consuming since you have to make a lot more. Even though the recipe calls for spinach and cheese filling, you can use any kind you want. Also, I didn't have fresh parsley for the breading so I used a smaller amount of dried.

    Using the smaller raviolis would make it great for a party.

    I have to admit, sometimes I find Rachael Ray to be kind of annoying, but man, the girl comes up with great recipes! Thanks Rachael!

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  • on July 26, 2009

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    I've lived in St Louis over 40 yrs. I've NEVER had or SEEN toasted ravioli without the ravioli (just meat. I think that would be called deep fried meatballs?
    Believe this toasted ravioli is very close to the St Louis style (original. My sons don't live in St Louis anymore and use this method or w/egg dip & bread crumbs to make their childhood favorite dish. ABSOLUTELY have to try these---I had to haul 40 lbs. of the original breaded ravioli (frozen to deep fry for a wedding re-ception in Nicaragua for one of my sons.
    Maggie in St Louis

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  • on July 05, 2009

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    I used this recipe mostly for the breading. I had some frozen ravioli at my house already, but was really craving the toasted version. I thawed the raviolis in the microwave first, then breaded them using Rachel's recipe. They came out tasting exactly like the Toasted Raviolis you can get all over St. Louis.

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  • on March 16, 2009

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    It tasted good and was very easy to make, but, the grated parmesan doesnt stick very well to the ravioli, or at all, so i would recommend blending it in a food processor to get it more fine to mix in with the bread crumbs. But it tasted pretty good and was easy to make.

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