Quick Crisp Ravioli with Roasted Tomato Sauce

  • Hillary Posted: 08/31/10
    Worthy of a Special Occasion

    Overall it was easy, and pretty to serve because I used a variety of tomatoes from the farmer's market. Put some fresh basil on top too. However, I had a problem with the panko adhering to the ravioli. Not sure why. Maybe it was the type I bought (grocery store refrig case). Had way too much panko/cheese mix left over that I wound up throwing away.

  • vickismid Posted: 09/28/10
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    Loved it, my daughter thought it was wonderful, wanted to know how I knew how to make it. I must admit I did not give Cooking Light the credit it deserved, I took the accolades. I did not use parm. cheese because I didn't have any, also had plain panko so added dried basil, oregano, parsley and a little kosher salt. I did not have any trouble getting the panko crumbs to stick but I also did not add water to the beaten egg. The dish was incredibly flavorful. I have fried fresh ravioli and served with marinara sauce for an appetizer but this is now my new favorite.

  • FlyStayEat Posted: 08/29/10
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    This was a nice and quick evening meal. I loved the panko coated ravioli. I had fresh grape tomatoes from my garden, so I was thankful for this recipe to help me use them up. I will definitely make the crispy ravioli again, although I might do it with a different sauce. I just didn't think the roasted tomato sauce was all that special, but it was still quite good.

  • raresters Posted: 09/07/10
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    I loved the simplicity of this, but I'm not sure if it's worth the extra effort of breading and frying the raviolis.

  • CarenC Posted: 08/30/10
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    My husband and I both really enjoyed this recipe, I'm sort of confused as to how anyone would think this was a terrible recipe. I used Mushroom raviolis from Trader Joe's and tomatoes from our garden. I also added a bit of my husband's homemade sauce, also made with tomatoes form our garden. I served it with salads and it was quite delicious, I will definitely make this again!

  • sophym Posted: 09/10/10
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    This was pretty tasty for such a speedy recipe. The ravioli I used was stuffed with smoked mozzarella/artichoke. I made a few subs so I could use what I had onhand - canned parmesan - not fresh, and canned diced tomatoes mixed with some leftover marinara for the sauce. Like another reviewer, I had trouble getting my panko/cheese to adhere, but I think if I'd used fresh parmesan it might have stuck better as it would have been moister. I used all the browned panko that fell off in the skillet to top the dish, and it looked v. "rustic gourmet." I will try again using fresh ingredients, as good as it was this way!

  • scmrak Posted: 08/29/10
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    The worst recipe I have ever made from CL. I have one hint: avoid this recipe.

  • jes1119 Posted: 08/09/11
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    loved this dish - especially the roasted tomatoes! We had extra tomatoes and used them as a topping for the French bread I had prepared with this dish.

  • xswl12 Posted: 09/28/11
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    This recipe was great! I used these raviolies that had a few different types of cheese and garlic in them and they were great. I also baked these in the oven so they'd be less calories and it worked out perfectly. I also figured baking them in the oven would be better because I thought the breadcrumbs would fall off if they were getting thrown around in a frying pan. I used italian panko breadcrumbs mixed with a little parmesan and they were delicious. I also substitued the egg with egg beaters to make it less calories and it worked out fine, the breadcrumbs had no problem sticking. When I made the sauce, I added a little balsamic vinegar and it was amazing! My sister and mother don't really like tomatoes and they loved it!

  • Mommyx2 Posted: 08/15/12
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    Great/Fast recipe, for the kids I warmed up some spagetti sauce and used the roasted tomatoes for the adult servings. Instead of a large pan I would recommend a smaller one with more olive oil for better range of frying the ravioli. I made this as a full meal with bow tie pasta.

  • ktleyed Posted: 12/30/12
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    Everyone liked this, despite the fact I goofed and forgot to cut the tomatoes in half first. Used seasoned Panko. I wasn't overall satisfied with this recipe, partly due the gluten free ravioli my DH got by mistake. Next time, I'll try a different kind.

  • Samsublime Posted: 02/17/13
    Worthy of a Special Occasion

    These tasted good but I say that with a caveat. By the time I was done with them, these raviolis were probably not light...at all. Similar to other reviewers, I had trouble getting the panko/cheese mixture to adhere to the raviolis and had a bunch left over wasted in the bowl. I had to keep adding extra olive oil in the pan so the raviolis wouldn't burn. It worked out well, they tasted nice and crunchy and the tomato sauce (I added arugula and garlic) was a nice pairing. Pretty simple, nothing fancy. Boyfriend loved it.

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