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Home Cooking 7

"Toasted" Ravioli -- Make At Home

nosh | Nov 21, 201402:07 AM

Having grown up in st. Louis, I sometimes make toasted ravioli to bring as an appetizer to potlucks, etc. I buy a bag (usually, years ago I remember some boxes) of frozen ravioli (usually cheese, these are often plumper and tastier than the beef-filled) and then egg/milk, bread crumb w/ parm cheese, and shallow fry.

Anybody think I should boil the ravioli before breading and frying?

Any other hints?

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