Food Network
Home> Recipes> Quick and Easy>
Fried Cheese Ravioli with Tomato Pepper Relish and Artichoke Caper Dip Recipe

Fried Cheese Ravioli with Tomato Pepper Relish and Artichoke Caper Dip

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (27)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 27

Showing 1-10 of 27

Sort by:

Newest

  • on March 04, 2011

    Flag

    This is a very quick and easy to make appetizer, the two dips are delicious. My family loves the crisp cheese ravioli with the dip.
    Have made this several times. I use a mini deep fryer and it only takes 2-3 min for ravioli to become golden brown.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 08, 2010

    Flag

    Will a 5 cheese Ravioli work as well or better or whatever as a 4 cheese..?

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 01, 2010

    Flag

    I made the Fried Ravioli - WITHOUT the breading - and they were delicious!! Such a crowd pleaser!! even the pickiest of the kids at the party ate them!! The tomato pepper dip was also the favorite but the artichoke dip was not far behind!

    Will definitely be making this again!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 05, 2010

    Flag

    I made these for the last Super Bowl party and the guys just loved them! I served them with warm marinara sauce and it was a hit! The only comment I have about making these is that it takes a lot longer in the pan to cook than what the recipe says. Maybe like 3 times longer. But it was still worth it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 26, 2010

    Flag

    This rating is based on my alterations...

    I was a little panicked after reading all of these comments because I had already bought refrigerated ravioli from the grocery store in hopes of making this recipe. However, I decided to make some alterations and the recipe turned out great and was super easy to make!

    Instead of pan frying the ravioli as it is, I breaded it first with store-bought Italian breadcrumbs. I did this by dipping each ravioli into a bowl with whisked egg, then covering the ravioli with breadcrumbs, then following the rest of Sandra's recipe.

    I seriously recommend breading the ravioli before cooking to avoid winding up with a slimy, greasy, cheese-filled noodle! I didn't try her recipe without, but I don't want to after all of the negative comments. Thanks everyone!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 25, 2010

    Flag

    DO not fry ravioli without breading. this is just a BAD shortcut. her sauces were OK, though

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 29, 2010

    Flag

    MrsDocChuck I will definitely pray for your marriage if your husband would divorce you over something silly like this.

    Sandra's recipes are not meant to be gourmet and they can be tasty. To say that her recipes are a joke is just mean. If you don't like ANY of her recipes then quit cooking them.

    I made these raviolis and made just minor adjustments and they were quickly gobbled up.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 15, 2009

    Flag

    It's kinda sad but I've never found a Sandra Lee recipe I like. It either never turns out or has awful or no flavor. And It's not because I can't cook or don't know how to follow the recipe. Her recipes are a joke.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 04, 2009

    Flag

    This was wonderful!! But I think I would try to make it stuffed with something other than just cheeses. I bought a lobster ravioli that I would love to try fried. YUM!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 01, 2009

    Flag

    When I first read the other reviews I was nervous about making this but I had already bought the ingredients so I plowed ahead. I'm glad I did! Most of the negative comments had to do with the consistency of the ravioli. Frying anything requires that the oil be at the correct temperature and that you watch it closely. You want to make sure that you don't let the fried items stay in the oil a second longer than after the bubbles stop coming out. Once the water stops boiling out of the food it allows oil in and hence you get oily or soggy food (watch Alton Brown. The dips were excellent and the kids chowed down!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.