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Fried Cheese Ravioli with Tomato Pepper Relish and Artichoke Caper Dip Recipe

Fried Cheese Ravioli with Tomato Pepper Relish and Artichoke Caper Dip

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

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Average Rating:

Total Reviews: 27

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  • on March 04, 2011

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    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.

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  • on September 08, 2010

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

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  • on August 01, 2010

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    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!!

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  • on April 05, 2010

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    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!

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  • on February 26, 2010

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    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!

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  • on February 25, 2010

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

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  • on January 29, 2010

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    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.

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  • on April 15, 2009

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    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.

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  • on April 04, 2009

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    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!!

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  • on April 01, 2009

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    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!

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