Olive Garden's Toasted Ravioli

[*~*Cori*~*]

DH and I had this as an appetizer when we went to dinner the other night and OMG they are DEVINE!!!
I found the recipe for them on Copykat.com and wanted to share it. I want to make it as an easy main dish for us one night.

Olive Garden Toasted Ravioli

16 oz Package of Meat Filled Ravioli ( fresh or frozen -unthaw if frozen )
2 Eggs Beaten
1/4 C Water
1 tsp. Garlic Salt
1 C. Flour
1 C. Bread Crumbs Plain
1 tsp. Italian Seasoning

Mix water with eggs and beat well, set aside. Mix Italian seasonings and garlic salt with the bread crumbs and set this aside.
Measure flour in bowl and set aside.
Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying.
Dip ravioli in flour then in the egg wash then in bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain. Serve with you favorite marinara sauce.

[Trescha]

Sounds SO yummy!!!!

[Jennifer]

sounds delicious!

[kbmarie]

ohhh this recipe is AMAZING!!!! thank you

[his_little_spoon]

OOOOOOOOOOOOO these are my favorite!

[*Crystal*]

DH and I make that all the time, its a St. Louis thing and he always has to have them. They are really good. We normally do the cheese ones though.

[Rachael]

I tried this, but all the bread crumbs always fall off It's still really yummy though! At the end I sprinkle some shredded parmesan on the top

[harrisonsdream]

mmmmmmmmmmmmmmmmmmmmmmmmmmm that sounds delicious

[AirForceWife84]

Mmmm. Thanks for posting this. I love these! I may try making them for DH and I soon!

[Trey]

Originally Posted by Rachael I tried this, but all the bread crumbs always fall off It's still really yummy though! At the end I sprinkle some shredded parmesan on the top

Try making sure most of the egg comes off, just a very very thin coating. I have noticed when I get a bit overzealous making fried zuchinni and there is too much egg, it tends to all fall off. Also, make them as you go... if you let them sit at all, the bread crumbs get too wet and get soggy and fall off too. Those are my tips from trial and error with making breadcrumb crusts! HTH.