Reviewed: Mar. 11, 2012

Absolutely wonderful, very easy to make. Used beef filled instead of cheese. Have made them twice in less than a week.

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1 user found this review helpful

Reviewer:

booray59

Cooking Level: Expert

Home Town: Tupelo, Mississippi, USA

Living In: Breckenridge, Colorado, USA

Reviewed: Feb. 26, 2012

These came out ok.. I tried both fried and baked and baking them tasted much better without the added grease. Definitely need the Parmesan cheese sprinkled on top.

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Reviewer:

Anonymous

Cooking Level: Expert

Reviewed: Feb. 20, 2012

YUM! My daughter orders toasted ravioli at our local Italian eatery and I decided to give them a try. So good, she said they taste just as good.

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1 user found this review helpful

Reviewer:

jillyjill621

Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

Reviewed: Feb. 7, 2012

Made this tonight. followed to a "t" and it was awesome! This recipe is pretty much how it was made in the late 1930's and early 1940's when toasted ravioli was created. the origins say it was either Oldani's or a restaurant known commonly as Angelo's were the first to make it... fillings used were veal,beef or a cheese mix.

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2 users found this review helpful

Reviewer:

Geoff

Cooking Level: Expert

Home Town: Manlius, New York, USA

Reviewed: Jan. 27, 2012

Super easy and sooooo delicious. Will definitely make it again. TY for the recipe.

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3 users found this review helpful

Reviewer:

BORICUA

Cooking Level: Intermediate

Reviewed: Jan. 4, 2012

this is the best appetizer I know of - of course, I am from St. Louis and had this at Tony's - it's a great substitue for the one they served.

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3 users found this review helpful

Reviewer:

Marty

Cooking Level: Expert

Living In: Little River, South Carolina, USA

Reviewed: Nov. 21, 2011

Very good and a change from the usual ravioli! I breaded them early in the day and froze them. I saw that others wanted to speed up the time and baked them instead. I did what the recipes said to do and it took me 10 mins tops! Just took out of freezer and put right into skillet. Depending on the skillet size you can place about 8 - 10 raviolis in the pan. Good recipe!

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4 users found this review helpful

Reviewer:

britto242

Reviewed: Sep. 16, 2011

SERIOUSLY GOOD!!! This recipe is perfect as far as the ravioli prep. Instead of regular ole spaghetti sauce, I used one 7 1/2 oz. can of El Pato Tomato Sauce (for its bite) and simmered it with two cloves of garlic and one quarter onion and ended up with one hell of a dipping sauce for this appetizer. This one is one recipe I won't forget for an unexpected crowd pleaser.

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4 users found this review helpful

Reviewer:

DooDah2

Living In: Huntsville, Alabama, USA

Reviewed: Aug. 26, 2011

I added additional spices to my bread crumbs (onion/garlic powders, oregano, basil, red pepper flake) and I used meat filled frozen ravioli. My sauce was homemade marinara. We loved this. Next time, I'll know to make a recipe and a half as my husband wanted more than the recipe made. I'd like to try this next time as a baked toasted ravioli, to cut back on the fat content some. As is, very good.

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8 users found this review helpful