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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

Showing 11-20 of 67

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  • on December 05, 2008

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    Will make this often!

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  • on July 11, 2008

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    Very quick and easy. The ravioli were nice and crisp! My very picky boyfriend loved them!

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  • on July 01, 2008

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    My boyfriend and I love the toasted ravioli appetizers at restaurants, and who knew it was so easy to duplicate at home. More than the precise recipe, you really learn a technique with this one. You can do it with whatever's on hand. The other day I just threw an egg, regular breadcrumbs, dried parsley, dried oregano, and dried basil together. I used the meat ravioli for a heartier appetizer. They brown very quickly so be very attentive!

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  • on April 20, 2008

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    The concept sounded great but...I had to use four cheese ravioli because the grocery store didn't have the spinach and cheese ones. And for some reason the filling inside didn't like...soften up right. Perhaps the problem in this was the ravioli I chose to use. Not something I need to make again, and more work than it's worth when you include the amount of dishes you have to do afterwards. Easier to just boil ravioli - they taste just as good that way.

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  • on February 03, 2008

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    I made them as a snack while my girlfriend and I watched the super bowl and we both loved them. Quick, easy, super tasty!!

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  • on January 02, 2008

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    These are the best appetizers! I used small low fat 4 cheese ravioli. I bought a sundried tomato pesto sauce and my guests loved it. I'll make these again and again.

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  • on December 20, 2007

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    These were amazin'. Added about a tablespoon of garlic powder for flavor and they turned out wonderful. Dipped in Prego marinara instead of making the sauce (dont like peppers. My boyfriend gobbled them all up and wanted seconds. Served with Parmesan Chicken-just dipped in the egg wash and used the same breading for the ravioli.

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  • on December 12, 2007

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    The first time I tasted this, I was surprised how good it tasted. I loved it!!! It's so quick and easy!

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  • on November 08, 2007

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    The sauce is absolutely amazing... but I love anything with roasted red peppers. I never seem to find large ravioli in the grocery store, and it would probably be better if I could. The small ravioli ends up too toasty and the filling inside dries out when you cook it. For Rachael, it's pretty good.

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  • on September 02, 2007

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    I loved the idea of it but I don't fry anything. So i followed the instructions and then baked it at 400, on a lightly sprayed baking sheet, for about 10 minutes until toasty and brown. Yum!!! They were so good! and no frying smell in the house or the extra calories

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