7 Reviews | Be the first to review!
Reviews
natalieparisi on 7.17.2010
Oh man! LOVE these! Toasted ravioli is always an item that I pine for on the appetizer section of menus, but have to forgo because of the price. Now I can have them anytime! Is it bad that my husband and I have had these, and these alone, for dinner two nights in a row? =)
I breaded all my ravioli but only fried about 1/3 of them, and the rest kept wonderfully in the fridge until the next day. They tasted just as awesome the second time around! I fried mine in a frying pan in about 1/2 inch of oil.
bowmanh23 on 1.14.2011
I made this tonight and it was fabulous & easy! This was my first attempt ever at these and everyone couldn’t stop saying how good they were. I served them with a home fra diavolo sauce. Thanks for sharing!
atablackbelt1997 on 1.29.2011
These were delish! I had never made them before, but loved to eat them at restaurants. Now I can make them anytime and they were so simple and easy! I did not use buttermilk for the coating, because I did not want to buy an entire container for just a little bit of coating, so I used egg instead. It was so good!
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19 Comments | Be the first to comment!
Comments
fiddledeedee on 1.2.2010
Love this method of fixing pre-made Ravioli by taking advantage of the ease of store bought. I use to make this for our Friday night yacht club suppers in Marina Del Rey (Hey to all our friends at Pacific Mariners Yacht Club–PMYC)–I would use it as an appetizer and set trays of these on the bar and in the kitchen on the serving bar while I put the finishing touches on the meal. I would serve them with a homemade Ranch, a salsa, and a homemade Marinara sauce. I would also place on trays strips of Garlic Cheese Bread to serve along with it. Brings back good memories. will have to fix some this weekend!
Brioche on 1.2.2010
I’m a firm believer in beef toasted ravioli rather than the cheese variety. And it should be served with marinara sauce.
skylersgirl on 1.2.2010
Sure–beef would be yummy too! I think it tastes great in all types of sauces……that’s the beauty of it–you can pick!
gigipeterson on 1.2.2010
I’ve never made this with the buttermilk before. It sounds great.
kaname650 on 1.3.2010
I will have to try some soon!!! The place I used to get them changed ownership & they’re not as good. I’ll try making my own now!
babskitchen on 1.4.2010
I’ve made this same recipe but I think I use regular milk instead of the buttermilk. I’ve gotta try the buttermilk now. I’ve made both kinds and think I prefer the cheese ravioli to the beef ravioli for this recipe. Also, I use a bag to put the bread crumbs in, then drop about a 1/2 dozen in at a time and shake it around. Makes the job go a lot faster!
MS Hospitality on 1.4.2010
What bits of green are in the final sprinkling of parm? Chives, dried parsley, oregano, basil? Love the buttermilk addition.
bettyjoe on 1.4.2010
I’ve made this before using Paula Deen’s recipe (which is almost exactly like this one, except for regular milk). It turned out great. She makes a delicious marinara cream sauce to go with hers if anyone is interested in trying that with this:
http://www.foodnetwork.com/recipes/paula-deen/fried-ravioli-with-marinara-cream-sauce-recipe/index.html
joni on 1.4.2010
Oh, I’ve missed toasted ravioli, since moving away from St Louis! I’ll definitely give this one a try — sounds yummy!! I agree with others, too, a variety of dipping sauces makes it more fun. Will check out Paula Deen’s marinara cream sauce, too, thanks for the link!
julip1882 on 1.4.2010
Toasted ravioli are a favorite in my house! These are great with a delicious garlic/mayo dipping sauce!
YUMMY!
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