5 Reviews

We made these for our 3rd Annual Halloween party last weekend, and they got good reviews. We served them with Spaghetti Sauce on the side for dipping. We partially cooked the ravioli before breading. Pretty simple to prepare for a crowd!

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Cook4_6 October 13, 2008

I used frozen mini ravioli, a little larger than a quarter coin. I thawed them and then boiled them briefly because they felt pretty tough. I used the bread crumbs. I liked that I did not have to fry them, but they seemed quite tough. Not tender. I think that is because I used the mini ravioli. The larger sized ravioli would have had more moisture. I will try again with regular large ravioli. Even though mine were tough, we ate a pound of them between us. They were good, though chewy! Thanks for posting.

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nott February 28, 2008

We could not tell any difference in the taste, and fried ravioli is a favorite around here. Fewer calories, and definitely less mess. Thanks for a great recipe.

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Bogey'sMom February 04, 2008

Soooo good. I used Buitoni Wild Mushroom Angnolotti. I think fresh pastas are the way to go. I loved them and so did my family. We dipped them in warmed marinara. Thanks for the great idea!

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HocoRuco February 19, 2011

These are a bit time consuming, but oh so good! The extras froze nicely, but didn't stay in the freezer too long because they are so tasty!

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Fabbie March 06, 2009
Oven Toasted Ravioli