Reviewed: Nov. 27, 2009

I'm rating this based on some changes. Instead of tortellinis I used both cheese and beef raviolis. Omitted the cornflakes, using just Italian bread crumbs. I didn't measure the bread crumbs I just poured as much as I needed as I went along coating the raviolis. Was a hit on a work potluck. Served it with a jarred pasta sauce.

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mb

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2009

To make these a bit healthier I baked them instead of frying them. I did them on 350F for 10 minutes, and they turned out great! Still crispy and delicious. I had a hard time knowing what to dip them in though. I added some "Johnny" seasoning to the breading near the end and really liked the flavour it added. I found that I needed a lot more breading than the recipe called for in order to fully coat the pasta.

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jennabeanski

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Reviewed: Oct. 15, 2009

This recipe came out great, I used honey cornflakes Italian herb breadcrumbs and a splash of cinnamon.

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mateodefuego

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Reviewed: Aug. 22, 2009

I first fried 2 tortellini for my husband and I to taste and we thought they were a bit bland so I added some garlic powder and a little cayenne. This gave them more flavor and am thinking next time I will use Panko in place of the cornflake crumbs. Also, as soon as I take them out of the fryer I will sprinkle with a 3 cheese blend from my deli as we can never have too much cheese.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Jul. 31, 2009

Loved this idea - something very different for us. I'm not crazy about tortellini, but I can eat most anything that's fried! Delicious and pretty simple.

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swchef

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Oct. 7, 2008

Yumo!! OMG i love this. i had a craving for fried raviollie and can across this one. i just so happen to have tortellini in the ice box and man im so happy i made them.. very good.best with ranch/

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Asia

Cooking Level: Expert

Home Town: Lancaster, California, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Mar. 25, 2008

very good, i used italian bread crumbs and no cornflakes in my recipe though. and it turned out good and was really fast to make

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karen

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Reviewed: Mar. 6, 2008

This was GREAT! Just what I was looking for. I didn't have any eggs, so I just tossed a little olive oil on them before breading them and it worked well. I will definitely make again. It hit the spot!

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emilywise

Cooking Level: Expert

Home Town: College Station, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: Feb. 9, 2008

This was not good at all. Just didn't seem right. Wasted all that time frying them for nothing. Sorry.

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joann76

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Spring Hill, Florida, USA

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Reviewed: Feb. 8, 2008

I made this for a football playoff party. It was a huge hit. Nice change from buffalo wings. I've also had fried ravioli but this was better. We couldn't stop eating them.

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Lish

Cooking Level: Expert

Home Town: New City, New York, USA

Living In: Islip, New York, USA

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Reviewed: Jan. 12, 2008

Had these as appetizers for the GBPackers game. I used bread crumbs and cornmeal. Mine were kind of crunchy, I expected them to be chewy (they kind of look like calamari!). Very good with red sauce! I also served with Ranch but liked the red sauce better. My FIL did not like them, but he didn't try them with red sauce ! (:

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Dec. 23, 2007

These were wonderful!

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Mindy D.

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Reviewed: Oct. 16, 2007

I thought these were very good and they were actually quite fast and easy to make. I did use a bit more breadcrumbs (I made my own in a food processor) and I added a little grated parmesan. I also used basil and thyme instead of the parsley. I should have added a little more salt for some more flavor (I used about 1/4 teaspoon), but I will know for next time. I will definitely make these again! Thank you!

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Cynthia

Cooking Level: Intermediate

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Reviewed: Sep. 26, 2007

These were a huge hit at a recent party. Everyone loved them. I agree with the posters that said you need extra crumbs/eggs. I doubled (at least) the recipe for crumbs and egg dip. They are a bit of work, but WELL worth it. I used a spaghetti sauce, ranch dressing and hot sauce as dipping. Highly recommend the ranch....really good.

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GSteeves

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Reviewed: Sep. 26, 2007

Very good, I needed a lot more crumbs and 2 more eggs though. I used Italian flavored crumbs and no flakes. Turned out great.

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SUEMAMA

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Reviewed: Aug. 15, 2007

Great apps recipe. I used seasoned bread crumbs and added a little grated cheese and salt and pepper to it. Made a tomato sauce, alfredo sauce and a pesto to dip in.

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LBRBT3

Cooking Level: Expert

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Reviewed: Aug. 8, 2007

These were so good! I doubled the recipe for my coworkers, and they disappeared immediately. For a dipping sauce, I bought an alfredo sauce, but I made Simple Delicious Pasta Sauce from this site. Fabulous recipe!

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 17, 2007

I use ravioli too in a pinch, but these work better on a toothpick. These are always one of the first appetizers gone at my parties. I like to serve them with both spaghetti sauce and an alfredo sauce to dip them with. These are just like you would get in an Italian-American restaurant.

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Jessica53214

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Milwaukee, Wisconsin, USA

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Reviewed: Jul. 16, 2007

This was great!I cooked it for a party I was going to and everyone told me how they loved it, if I were a teacher I would give it an A++! You rock Andrea!

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Chloe

Cooking Level: Intermediate

Living In: Whitby, Ontario, Canada

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Reviewed: Mar. 8, 2007

Wow! This was wonderful!! I used frosted flakes instead of plain cornflakes, it was what I had on hand also used fresh tortellini. Hubby loved it and he's very picky.. Alitte time consuming buy sooooo worth it!!

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