Toasted Ravioli

Oh yea, these are good! DH and I have ordered these as an appetizer in our favorite Italian restaurant, and he commented that we could have just ordered 2 appetizers and salads and made dinner out of them, so tonight that's just what I did. We had these with a salad, and I am stuffed! Served them with roasted garlic marinara on the side for dipping, or in the case of DH, pouring on. Thanks for the recipe, Sue- we'll be using this a lot! :o)

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These are excellent! I have made this recipe numerous times in the past and they disappear in the blink of an eye. Thanks for posting!

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this sounds wonderful! I will try this very soon. I have tried something similar at one of our great New Orleans restaurants. They serve "fried" bowtie pasta with spinach and artichoke dip. It's awesome!

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A standard St. Louis tradition and delicous. Thanks for the recipe!! Try it!!!

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Oh my, these are SO addictive. I baked mine - sprayed aluminum foil with olive oil cooking spray and backing for about 10 minutes in a preheated 425F oven. (I was too lazy to pull out the deep fryer.) I also reheated these the next day, cooking the same way but for maybe 7-8 minutes and again, they were still very good. Thanks again!

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Instead of using oil I toasted these in the oven. Turned out great! Thanks for sharing.

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The raviolis are EXCELLENT! One of my favorite appetizers to make. The only reason I give it 4 stars instead of 5 is because of the unnecessary steps. There is no need to boil the raviolis first. If you are deep frying them they will cook themselves. Just coat your raviolis frozen and drop them into the deep fryer. SOOO much easier! Also, I like to use sausage and cheese ravioli. Adds a little extra kick since most people just use cheese or some kind of standard meat ravioli. Trust me, the sausage makes it even better.

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I've had this recipe in my cookbook forever and finally made them for a family dinner yesterday. Sheesh - they were gobbled up so quick I barely got to taste them myself! I used some cheese and some meat ravioli - both were fabulous. This one takes some work, but is absolutely worth it! Crunchy, tasty and be sure to serve with good marinara for dipping.

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I made these for the ladies at work and the compliments were flying. I will be sure to make these again. Thanks!

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Made these tonight, at first I thought they were a little bland, but as I continued eating them they got better and better. I used cheese ravioli. Only difference I made was I added some italian seasonings, grated parmesan cheese (like the powder kind), and some garlic powder to the breadcrumbs. I think without the extra stuff in there they would have been really bland though. Good starting recipe, thanks.

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Fantastic recipe. The only thing I changed was using 1/2 breadcrumbs and 1/2 panko. This was certainly a hit at our house.

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There is a different version of this recipe on 'zaar that I think works out better than this (I am a native St. Louisan). I have tried doing the toasted ravioli by boiling them first and then doing all of the steps, but you really don't need to do that if your oil is hot enough. Just thaw the raviolis in the fridge the night before, make sure your oil is at 350 degrees before plopping them in and you're good to go. I also find that adding some milk to the egg mixture before dipping them in the breadcrumbs makes them less "eggy" and makes so that breadcrumbs really get into all of the nooks and crannies of the raviolis.

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This was a tasty lunch dish. But it was a little more labor intensive than I expected, as it took me a lot longer than 15 minutes total to prepare this dish. It was much closer to 40 minutes total. I made half cheese ravioli and have Italian sausage ravioli, and the consensus in my house is that the sausage revioli were much tastier with the marinara dipping sauce. Thanks for sharing your recipe, Sue Lau. Made for the "Best of 2011" tag game.

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Yummy! My husband always asks for fried raviolis but I don't make them cause the ones I've tried haven't been that great... these are awesome! We will definately be having these often.

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These were a huge hit for Christmas appetizer. Time consuming to fry in batches but enjoyed by all.

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With a nice salad these made a fun dinner. I used refrigerated 4 cheese ravioli and I didn't boil them first. I added a little bit of milk to the egg as some others suggested. Very easy dinner. Thanks!

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I heard that this is a stable appetizer in St. Louis. Tried it tonight and it was AWESOME! I used cheese ravioli and dipped it in pizza sauce (didn't have marinara, but imagine it is just as good). I will definitely make these again and again. Thanks for a great, simple recipe!!

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I made these for an anniversary dinner and everyone raved over them. The recipe given needed more eggs and bread crumbs or maybe I made a much bigger batch, but they were awesome. And so easy to make. Can't wait to make them again!

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YUM! I love a good fried ravioli, and this was no exception! I made my own, with wontons, so mine were rather misshapen, and kinda turned into 'pillows' by the time I fried them, but, no matter. They were crispy and flavorful; I did add a little grated parmesan to the bread crumb mixture, while shredding some parm, to top the ravioli and marinara. Thanks for sharing, Sue Lau; I've tucked them into my 'Best of...' cookbook!

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