Baked Ravioli Bites Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 15, 2010
Went over welll at book club just breaded, baked with a side of marinara, but they were a little tough and not too much flavor. Need to be served/eaten right away or they get tough.
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Reviewed: Aug. 17, 2010
thank you for sharing, I usually fried them, but wanted to try this way and was not disappointed, I used mushroom ravioli, amazing thanks for sharing
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Photo by Maggie

Cooking Level: Intermediate

Home Town: Pismo Beach, California, USA
Living In: Lusby, Maryland, USA
Reviewed: Apr. 29, 2010
H ate some but wasn't impressed. I thought they made an attractive presentation, and will use again when son comes home from college.
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Photo by JanMcD

Cooking Level: Expert

Living In: Waynesburg, Pennsylvania, USA
Photo by SunnyByrd
Reviewed: Apr. 27, 2010
These are good. I didn't use BUITONI products because I already had some frozen cheese ravioli and pesto. These are tasty and pretty fun to make (I pretended mine were hats and called them the Church Ladies), but I didn't like how the oil from the pesto seeped into the ravioli as they sat. You wouldn't want these to sit around too long at a party or they start looking tired. Still, fun idea. Thanks for the recipe!
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Photo by SunnyByrd
Living In: Seattle, Washington, USA

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Reviewed: Nov. 3, 2009
great dipped in marinara sauce I made some dipped in pesto and then breaded...perfect!
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Photo by Jen

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Dalton, Nebraska, USA
Reviewed: Dec. 20, 2008
good, easier way to make toasted ravioli in bulk and probably a little healthier too since you don't fry them. Even my little girl thought they were yummy, she snuck some from the pan!
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Cooking Level: Intermediate

Home Town: Fitchburg, Massachusetts, USA
Living In: Providence, Rhode Island, USA

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