Reviewed: Oct. 31, 2009

Awesome! I just made these as an appetizer for the World Series tonight and we're already eating them while waiting for the game to start. Followed recipe exactly. So good! Definitley a keeper.

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Dom's mommy

Cooking Level: Intermediate

Living In: Mamaroneck, New York, USA

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Reviewed: Oct. 23, 2009

So easy and simple, but yet so rewarding. I sub meat ravioli as it is my preference and they always come out crunchy and yummy.

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Kate1582

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2009

Fridays are for pizza. If not, I make it simple. Followed exact recipe. Son took a look and said he'd get something at the HS football game later. Next thing I know, they were gone with a mumble that they were good and to make them again! Fun, easy, and delicious!

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WHSPRS

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Voorhees, New Jersey, USA

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Reviewed: Sep. 17, 2009

This is a really easy, good recipe. My husband (very picky) really liked them. I had to get him to help me with them because of a review of someone else,(thank you) I double dipped the ravioli before frying. That took some time, but then the little devils cooked really fast and I had trouble dipping, cooking and sprinkling cheese when they were done. So my husband helped fry them and sprinkle cheese. I followed the recipe to the letter this time but next time I might add a little garlic powder or basil to the bread crumbs. I have even thought about using Panko...we will see. Thank you for a wonderful recipe.

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Sally

Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA

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Reviewed: Sep. 16, 2009

this recipe was excellent!!!! my whole family loved them.

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Hol

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Reviewed: Aug. 19, 2009

it`s a great appetizer I made my own ravioli with the basic pasta recipe in this site, I added italian seasoning to the pasta dough,I made two thin layes and brushed the lower layer with an egg (to work as a glue), stuffed them with mozzarella cheese. thanks for the recpe

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monjfr

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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Reviewed: Jul. 13, 2009

Sorry, but there was nothing special about these at all.

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autumn267

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Jun. 20, 2009

great appitizer but not enough for meal

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Muh-Manda loves her Xander!

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Reviewed: Jun. 9, 2009

so good! one of our go to recipes! I didn't make any changes there is no need to!

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burrittany

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Ahwatukee, Arizona, USA

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Reviewed: May 17, 2009

My son loves the toasted raviloi's at Olive Garden.. so when I made these he just loved them. He couldn't stop eating them.. Thanks

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Melissa

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Reviewed: May 14, 2009

Yummy! I tried frying them before thawing, but they were cold on the inside. I thawed the ravioli by sticking them in the microwave for 2 minutes and they were perfect. My husband loved it!

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Angelideet

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Reviewed: May 5, 2009

Delicious! Thanks!

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Amanda

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Reviewed: Apr. 15, 2009

These are wonderful...I also added one more egg to the wash and fried them. I plan to bake them to see how well they turn out but the whole family loved them and has already requested me to make again. Thank you!

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HOLTRAMOR08

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2009

I did coat the ravioli with flour first for the 2nd half I cooked and those did a lot better! I also used panko bread crumbs and they were a little more difficult to get them to stick but the crunch was so nice! Fun treat.

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squarepear

Cooking Level: Intermediate

Living In: Ingalls, Indiana, USA

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Reviewed: Mar. 23, 2009

Really good! A bit time consuming, but good.

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jessiep

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Reviewed: Mar. 22, 2009

I made this for a family get together and it is now a staple appetizer of any party I throw! It was easy to make and the taste was fantastic! I occasionally order this in restaurants, and this recipe is just as good as what they serve. Thanks for a fantastic appetizer!

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pixnlil

Cooking Level: Intermediate

Home Town: Centerville, Ohio, USA

Living In: Powell, Ohio, USA

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Reviewed: Mar. 19, 2009

These are great! I made them "skinny" by baking them in the oven at 350 instead of frying them. I used skim mild also instead of whole milk. I just sprayed the tops with cooking spray and placed them on a cookie sheet to bake until brown I didn't even need to turn them over. They were delicious! My kids loved them.

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Jennifer Hood

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Perrysburg, Ohio, USA

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Reviewed: Feb. 24, 2009

I thought these tasted great. I added a little ground beef to the sauce. Next time I will use less ravioli or more egg mixture cause it didn't seem to coat the Ravioli well enough to get them totally breaded. I also used a fry daddy and cooked them for about 2 1/2 minutes.

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