Reviewed: Nov. 12, 2009

These were good, not great. Easy and simple. The only thing that I did different was to spray the raviolis with olive oil cooking spray. I felt that without that step they could tend to be overly dry. Also watch them as they bake; they could overcook.

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pprinss

Cooking Level: Expert

Home Town: Pasadena, California, USA

Living In: Tacoma, Washington, USA

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Reviewed: Nov. 8, 2009

These were just ok, I think the next time I'll deep fry them. I think that the taste was not as good baked vs. fried. I know that I should stick to healthy, but this one just needed to take a bath in hot oil!!

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moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Oct. 24, 2009

I made these essentially as directed, but eliminated the oregano and basil (just personal preference),and added garlic powder and black pepper. I used homemade breadcrumbs, and a bit extra parmesan cheese. I served them with a sesame mayonnaise-based dip. We preferred them right from the oven. Thank you chefspecialty for taking the time to post this recipe. We will certainly be making them again.

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Judith

Living In: Edmonton, Alberta, Canada

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Reviewed: Oct. 24, 2009

A really great idea! They were like crispy pasta bites that were amazing dipped in a bolognese sauce. I recommend having some sort of dip sauce with this (bolognese/alfredo)and using quality ravioli. I added parm, Italian seasoning to my breadcrumbs and they came out great - not a single left over.

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Raquel

Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada

Living In: Thornhill, Ontario, Canada

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Reviewed: Oct. 18, 2009

AMAZING!!! my kids loved it!!!!! I have never seen cleaner plates!

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robbie33

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Reviewed: Oct. 11, 2009

didn't turn out like I'd hoped. there were good but not what I was looking for.

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RLOGAN01

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Mobile, Alabama, USA

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Reviewed: Oct. 3, 2009

These turned out really good, better than I expected. I made them as written and served them with marinara sauce for dipping. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jul. 13, 2009

They were a bit dry and the breading didn't stick well to one of he types of ravioli I used, but I still liked it. They'd make a great side dish.

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DRMaddock

Cooking Level: Beginning

Home Town: Kissimmee, Florida, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Jun. 9, 2009

I made these as an app to go with spaghetti night. I coated them with pankp bread crumbs. I think all the reviews said they tended to taste rather bland so, I raided my new erb garden and added everything not nailed down. basil, oregano, thyme, sage, rosemary, cilantro, onion and garlic powder and a healthy amount of Parmasaen cheese, We liked them. Next time I will adjust the heat because at the 15 minute mark they were pretty crispy. I made a second batch and shortened the cooking time and they were much better. Mine were not frozen maybe that makes a difference. We will definitely have these again. I would like to get a more Italian taste to them next time. We didn't worry about sauce, we just used the pasta sauce.

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Kitten

Cooking Level: Expert

Living In: Boise, Idaho, USA

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Reviewed: Jun. 8, 2009

I used both cheese ravioli and beef ravioli to make this. I used the whole egg instead of just the white. I did not really like these. I think that these needed a lot more spices in it. The beef ravioli had a lot more flavor than the cheese ones. But my family really enjoyed it though so maybe its just me. I will make them again for the family.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jun. 5, 2009

These were tasty; I scaled the recipe down to make a snack for myself today. I too dredged my ravioli in flour before doing the egg wash (and I used my whole egg), then dipped in the bread mixture. Since the recipe didn't specify, I used Italian bread crumbs. Didn't have cooking spray, so I skipped that step. Maybe that was why the majority of mine puffed way up??? In any case, the ones that puffed up like that ended up being slightly tough, but tasty nonetheless. I dipped them in some leftover homeade alfredo sauce that from last night's dinner. They were good for a quick little snack... :)

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jun. 2, 2009

Really good. I dipped in flour first, washed with a whole egg (didn't want to waste the yolk), then dunked in the crumbs (I used Italian seasoning and garlic salt in place of the basil and whatever else it called for), then sprayed with the cooking spray. This made for a nice, crispy coating and I still felt better eating them since they weren't fried (hey, you gotta save the calories where you can)! I think turning the ravioli would be much more trouble than it's worth and I would not recommend doing so. For dipping, I made an alfredo sauce and a pizza sauce and sprinkled everything with fresh parsley and parmesan. Fantastic! Thank you for submitting this recipe chefspecialty.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: May 31, 2009

This was good but it has a lot potential to be made great. I added a little garlic powder to the bread crumb mix and since plain bread crumbs were not specified I used Italian and added the spices listed. I also spray with pam olive oil spray. The egg wash didn't look to be nearly enough but it was perfect. My recommendation is to use fresh not frozen ravioli and maybe brush EVOO on or add a bit to the egg wash so its not so dry. Lastly I highly recommend turning your ravioli on the rack half way through. The underside was still a bit soft and undone with the top was perfectly browned.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: May 30, 2009

I made the recipe exactly as written only used panko bread crumbs instead of regular bread crumbs. If I made this again I would add A LOT more spice to the breading mixture. Fresh garlic, salt and pepper. I thought it was a little on the bland side even with the parm- and I added extra. I put foil on my baking sheet for easy clean up. Thanks for sharing. My daughter enjoyed this a lot.

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