Beef Steak and Portabello Mushroom Ravioli Omaha Steaks
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03/31/2002
This was a cracking recipe my family loved it. Information technology takes a fiddling fourth dimension to fry them so I spread foil on a cookie canvas covered information technology with a tablespoon of oil breaded the ravioli's and baked them at 350 for about xx minutes Yummy! Thanks for the recipe.
09/20/2002
While this tastes okay, information technology'southward admittedly NOT similar the traditional St. Louis toasted ravioli, and shouldn't be called by that name! St. Louis toasted ravioli is not cheese filled, it'due south stuffed full with seasoned beef! The existent stuff is much much better!
04/17/2006
These are and then great. I like to use meat ravioli from the refriderated section. I take also baked them in an attempt to make them healthier. They plough out okay if y'all bake on a rack. Staff of life them per the recipe so spray lightly with cooking spray. I cook in the oven for about 30 minutes at 350 or until they are toasty.
10/10/2003
This recipe was Awesome and so easy to brand. I used ane/ii cheese ravioli and 1/two meat ravioli and we can't decide which we liked better. I put the breadcrumbs in a bag and mixed the raviolis in there - made the job get much quicker. Thank you, Barb!
11/nineteen/2002
These were great! I added an extra egg to make the "wash" a fiddling thicker and fried them in my fry daddy which took merely seconds to cook. I took the proffer of some other reviewer and cooked them frozen. (great thought) Married man wasn't interested and wanted a burger instead, but when he saw the kids eating them he asked to taste "1". 1 turned into many and with the improver of a salad he was no longer interested in his burger! Cheers, Barb; I'll definitely be using these as an appetizer at my next political party!
03/xix/2002
This was an outstanding dish!!! I followed the communication and kept the ravioli frozen and after I breaded the raviolis I put them in the freezer for xv minutes, so layered them (1 layer at a time)in my deep fryer on 350 for about one infinitesimal. I served them with gnocchis and a salad for dinner and they were a hit!!!
10/x/2001
Just a note.. as a St. Louisan who worked at a popular restaurant at that place.. information technology is much easier if you lot leave the raviolis frozen when you soak and bread them. Then freeze the breading on and fry them frozen.. it is much more user friendly!!
07/05/2003
Super fast and piece of cake, particularly if you put the Ravioli and bread crumb in a ziploc to coat. Oh, I most forgot, very yummy!
02/xx/2004
How can you not like these. I am from St. Louis, and am so glad that these are from my hometown. Hubby has co-workers from Seattle that only love this stuff. Hard to imagine that you can't go these on a reglar basis everywhere. Cheers again for the reminder of this great recipe.
05/22/2000
This is a variation of one of the best methods of cooking ravioli and it is unique to St. Louis. You gotta try it. Just try brushing the ravioli in egg white wash and then bread crumbs. And try condensed milk instead of regular milk. But try information technology. This is a not bad dish but employ a good ravioli or make you lot own cheese or beef ravioli.
08/x/2002
Slap-up recipe! My family unit loves this. It is similar to the Fried Ravioli at Olive Garden. Very tasty!
11/27/2010
I've never made toasted ravioli before, just I've eaten plenty of them at restaurants and at the fair. This recipe was so simple and they tasted but like the ones I've spent tons of coin on! I completely forgot to sprinkle them with Parmesan cheese after frying, but they withal tasted fantastic dipped in Four Cheese spaghetti sauce. I doubled the recipe, merely even with 24 large raviolis, nosotros didn't use fifty-fifty close to 16 ounces of spaghetti sauce. I recommend pouring a small amount of sauce into a dipping bowl and refilling it as needed. That way the extra sauce tin can exist saved for another use.
08/26/2011
I added boosted 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 the recipe made. I'd similar to effort this side by side time every bit a baked toasted ravioli, to cut back on the fatty content some. Equally is, very proficient.
06/07/2011
These are pretty adept. I think I prefer them baked then fried. I took the suggestions from a few other reviews and broiled them in the oven at 375 for xxx minutes. Also sprayed some grease on the pan before placing the coated ravioli on there.
06/09/2003
Very good! To brand the breading process easier I placed the breadcrumbs in a resealable plastic bag (I as well added a couple tablespoons of Romano cheese) so added the ravioli and shook them until coated. This was much easier than breading each ravioli separately, especially since I used small-scale ravioli. Will definitely make again.
07/ten/2002
This was one of the recipes I take missed since leaving St. Louis but no more - this is exactly how I remembered it. I as well kept the raviolis frozen and information technology turned out perfect. Now if I tin only find the St. Louis pizza recipe to go on with it.
06/24/2003
this tastes just similar mozerrella sticks!...kids enquire for these weekly!
04/thirteen/2011
my boyfriend is from the st louis area and missed these very much after moving. he likes them all-time when made with meat ravioli, so i used those. the recipe itself was perfect, the just part nosotros didn't like was the flavor of the meat filling of the frozen ravioli i used. now if i could merely observe a great recipe for meat ravioli...
eleven/15/2008
Sorry ~~but I do not know what I did wrong. This is the first recipe I tried from Allrecipe that didn't come up out skilful. I used fresh ravioli & followed recipe exact. I was making these for an appetizer to bring to a dinner party. I ended upwardly non bringing them. My married man & I are wondering if the ravioli were not good. They had a expert experation appointment & seemed ok. When you lot cut it opened subsequently it was cooked it was like a glob of dough in side. Real wierd. I have made fried ravioli before but not this recipe. Distressing.. :( Nana
03/09/2002
So glad I came across this recipe, although they are not unique to St. Louis. These were (and I'm certain notwithstanding are) very popular at the steak houses we utilise to become to in Omaha. These are very skillful and remind of going out to eat as a child.
08/nineteen/2009
information technology`s a great appetizer I fabricated my own ravioli with the basic pasta recipe in this site, I added italian seasoning to the pasta dough,I made two thin layes and brushed the lower layer with an egg (to work as a glue), blimp them with mozzarella cheese. thanks for the recpe
07/24/2011
Thumbs upwardly from the Ozarks! Thank you for the recipe--the boyfriend and I thoroughly enjoyed the ravioli. I tried blanket them commencement with a coarser type of Panko bread nibble, simply it didn't stick to them very well, so I added some of the finer type of Panko staff of life crumbs, and it worked very well. I also used a small fryer to do the frying.
10/16/2002
And so easy, So quick, Then good. Fifty-fifty my picky eater ate them without statement.
09/fifteen/2003
This is such an crawly recipe. My ten Year old and two Year old just goobled information technology right up.
10/02/2007
I actually have been making these for a couple years. My 10 twelvemonth quondam son loves them! He gets them any time he can when we eat out. I brand them a little healthier. I use egg white instead of the whole egg, shake and bake in place of bread crumbs (Non for health simply for better coating), let them set (dry later coated) and I use frozen Spinach and Cheese Ravioli (Mama Rosie's). This cuts the fatty dramatically @ 6-8 grams less fat @ ii-iii grams more fiber per serving and he hardly knows the difference. I as well use GrapeOla or Enova oil to fry them in, In a small frying pan, then I use less oil.
11/29/2002
These are GREAT! I did a combo of portobello mushroom ravioli and spinich, feta cheese & artichoke blimp rigatoni, delicious. Everybody chowed these downwardly, nosotros dipped them in the "best marinara sauce still" recipe from this site. Thanks Barb!
08/31/2003
Nifty recipe, Any recipe that my picky 3 y.o likes is a winner at my house and afterwards he tried this he got upwardly from the table and went and grabbed all the left overs and brought them back to his plate telling us all they were his!!! Thanks for sharing
01/14/2003
I know I would have enjoyed this recipe x times better if my husband hadn't bought some nasty tasting ravioli. (Prosciutto and Mozzarella I believe.) I went ahead and gave this 5 stars because my disappointment was my own fault but definitely would have been peachy had I used cheese ravioli instead. I served this with a marinara sauce from this site.
05/xvi/2002
ABsolutly incredible!!! So so Yummy! It'due south just then simple that I can't believe information technology tastes as adept as it does! I addes more salt to the crunb mixture also as pepper and dried Basil. I also addes freshly grated romano cheese to the mix and so there would be a slight gooeyness to the crumb coating and it worked out great! The cheese didn't cook everyehre in the oil at all. This would also be great west/ a creamy alfredo sauce on the side for dipping and too a creamy pesto sauce would work great equally well! Cheers so much, I will be making this many more than times to come!
03/24/2011
Excellent. I could not end eating the ravioli and I don't even similar ravioli. I used bang-up value beefiness ravioli from west**lmart, progresso italian bread crumbs and classico love apple & basil sauce. I actually dipped my ravioli in the sauce instead of pouring it over the ravioli. The taste reminds me of sausage pizza and I had a salad on the side. Loved it!!
02/18/2011
this recipe was very easy and tasty also! i added garlic powder to my staff of life crumbs for a lilliputian extra flavor. i dipped them in ranch with a piddling marinara sauce mixed in. i deceit expect to make it over again!
08/26/2011
Very good! Baked these at 350 for 20 minutes instead of frying!
12/eighteen/2002
This recipe is similar to our "toasted tortellini" recipe. All the aforementioned ingrediants are included only we utilise cheese-filled tortellini and add ane tsp of all season salt to the italian bread crumbs. Nosotros dip them in pizza sauce and every enjoys them. Using tortellini, we accept them out while the deep fryer is heating up, which allows them to remain by and large frozen and cooking takes only 30 seconds, depending how crispy/brown yous want them. I tin't imagine that ravoili would be much different so if they're still frozen inside, you didn't cook them long enough. No matter what cheese-filled pasta is used, they are are tasty bite-sized snack!
01/15/2007
Having grown upwards in St. Louis, information technology is a given that I like these! I used meat ravioli (homemade). For an interesting twist, afterward they are fried - sprinkle with shredded (not grated) parmesan cheese and "toast" nether broiler for a few seconds. This makes them even toastier and the cheese melts better if shredded instead of grated.
11/09/2003
Really good. I used tortellini because I didn't accept ravioli. They were especially skillful hot, but once they started to cool they got a little hard. The family liked them, but thought that too. I'll try them with ravioli next fourth dimension.
04/10/2011
I used evaporated milk to dip these in, as I was out of both whole milk and eggs. It worked fine. I as well baked these in a 375 oven for xx minutes. My 6 year old gobbled these up so fast I thought I was going to have to make another batch for anybody else.
11/21/2011
Very expert 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 broiled them instead. I did what the recipes said to do and it took me 10 mins tops! But took out of freezer and put right into skillet. Depending on the skillet size you tin place about 8 - 10 raviolis in the pan. Expert recipe!
01/22/2001
These were delicious! They kept disappearing as fast every bit I could make them.
01/27/2012
Super easy and sooooo succulent. Will definitely make it again. TY for the recipe.
02/20/2011
a St Louis classic - these came out smashing!
03/19/2009
These are not bad! I fabricated them "skinny" by baking them in the oven at 350 instead of frying them. I used skim mild as well instead of whole milk. I just sprayed the tops with cooking spray and placed them on a cookie canvass to bake until chocolate-brown I didn't fifty-fifty need to plough them over. They were delicious! My kids loved them.
06/xiv/2001
Served these as an appetizer at a party and everyone loved them! Now we have them for dinner often!
03/09/2010
These were very yummy! My hubby prefers to eat baked vs. fried at domicile, so sprayed w/cooking spray and broiled at 425 degrees for about 10 min. Used beefiness ravioli; Turned out great! Thank you for the recipe.
04/27/2011
Political party PLEASER! They're an awesome little toasty finger food for parties or guests. I can't wait for BBQ season to start and I can toss these out on the table while we grill up some steaks and sausages. I have made these several times since, and will continue making them. I go along frozen ravioli on hand for just such a need. lol
08/20/2001
I fabricated these as an appetizer. They were extremely easy to brand. Everyone enjoyed them. A couple of my guests made comments that you could make these for a main form and that they liked them better than simply plain ravioli with sauce. I will definitely make these again.
09/07/2003
Yummy! This is a great recipe! My husband loves the toasted ravioli...and he is from St. Louis!
06/24/2003
I used to alive in St Louis, but now I'chiliad living in Texas. I forgot how much I missed toasted ravioli. This recipe was great, and it wasn't all that hard to make. Thanks!
03/22/2009
I made this for a family assemble and it is now a staple appetizer of any party I throw! It was like shooting fish in a barrel to make and the taste was fantastic! I occasionally guild this in restaurants, and this recipe is merely equally skilful as what they serve. Thanks for a fantastic titbit!
05/31/2011
Ah, the taste of home!
01/22/2001
These were peachy!! If you like the Toasted Ravioli served in restaurants, y'all'll LOVE these even more!
08/25/2003
We had this the other dark and we admittedly loved information technology! My hubby and I are non too crazy about cheese ravioli, my husband prefers meat, simply I wanted to prepare exactly every bit directed. Nosotros volition try the Meat Ravioli next time. Thanks Affront for a great meal!
05/eleven/2001
And then easy and then skilful! They disappear speedily, so make a lot!!
03/28/2009
I did coat the ravioli with flour first for the second half I cooked and those did a lot better! I as well used panko staff of life crumbs and they were a little more difficult to get them to stick but the crisis was so nice! Fun care for.
06/22/2011
Loved these! Fantastic recipe!
03/xi/2011
The concept of this was much improve than the actual outcome. I call up it's because I used a poor quality store bought pasta. I used Buitoni, and the pasta was rubbery and dry. Ugh. The blanket was succulent, though, so I would exist willing to requite information technology another try, but with much improve pasta. I used my homemade marinara sauce as a dip instead of jarred spaghetti sauce, and added some garlic powder to the blanket.
08/07/2002
This was pretty piece of cake, and tasted a lot similar real St. Louis Toasted Ravioli.
06/19/2011
Fantastic and easy recipe! I made some with beef ravioli and some with Italian sausage ravioli and they were a huge hit with my kids and my husband. Served them for dinner with a green salad and fresh fruit for a great summer meal. I highly recommend that you lot endeavour these!
05/30/2006
This was fantastic! We were but in St. Louis and tried these at Fitz's American Grill in the University "Loop" area...these were just as good! Thanks!
01/04/2009
Very tasty! My husband made these and added a bit of panko breadcrumbs to the mix. The whole family unit enjoyed them!
07/08/2011
Fabricated this for the first time tonight. Husband and 11 yr onetime son and I loved information technology!!!!!! I will brand this again!!!! Thanks so much for sharing it!!!!
01/03/2009
Nifty! The only thing better would be to mitt make your raviolis at home. I use beef ravs, the cheese ones tasted funky to me. I as well add crushed reddish pepper flakes to the breadstuff crumbs. I cracking fresh parmesan on elevation of them before serving and brand my own bootleg marinara for dipping. Im from St. Louis and like taking this to people's homes hither in Phoenix to give them a taste of THE Colina....
08/26/2011
a perennial favorite with me.
12/03/2005
Very adept recipe. Will definately make this again. My kids and husdand loved it, just I made beef and cheese ravioli and we thought the beef was better. It does accept a little time to fry all the ravioli, simply information technology's worth information technology. Thanks!!!!
05/12/2011
These are really groovy. They are unlike and the sense of taste is delicious. They would make skillful appetizers as well as a main dish with side salad and fresh staff of life. I used chicken herb and broccoli cheese ravioli. Would make again for sure.
03/ten/2011
This is a smashing recipe. I too am from St. Louis and have grown up with toasted ravioli. I followed others' suggestions and broiled rather than fried and worked out nicely. Covered cookie sail with foil, oiled it, and baked at 350 degrees for almost 25 minutes. This was but easier and healthier than deep frying. As an aside, if you always accept a take chances to go Mama Toscano raviolis in St. Louis they are too die for. They are offered in some of the restaurants and sold in the italian grocery stores. You tin can order online as well. They are pricey but just incredible. The have both regular and toasties!
08/26/2011
Very okay. Might depend on the sauce you use. Likewise, Even with the egg batter I had trouble getting the bread crumbs to completely stick. Likewise was unsure of how to thaw frozen ravioli.
02/26/2012
These came out ok.. I tried both fried and baked and blistering them tasted much better without the added grease. Definitely need the Parmesan cheese sprinkled on superlative.
05/14/2009
Yummy! I tried frying them before thawing, but they were cold on the inside. I thawed the ravioli past sticking them in the microwave for 2 minutes and they were perfect. My husband loved it!
05/12/2011
I loved the toasted ravioli from the Olive Garden but wanted to make some of my ain. These turned out very well and everybody loved them. Served with homemade hidden valley ranch. YUM!
02/06/2009
These are terrific! I have made them twice. The first time the breading did not stick existent well. My son brash me to "double dip" them in the egg and bread crumbs and this worked much better. Be sure to sprinkle fresh grated parmesan while they are stil hot.
01/03/2014
I change the recipe and did not use 2 inches of oil to fry them. I just lightly panseared them in a Dutch oven. They went so speedily I had leftover marinara sauce!
06/20/2011
These are fabulous! I skipped the common salt, served with stewed squash and a salad. They look dainty with a spoonful of marinara and a sprinkle of parsley.
05/14/2011
I accept been living hither in St. Louis for 34 years and we make this with meat raviolis. I put mine on a tin-foiled pan sprayed with cooking spray. I sprinkled parmesan cheese on the ravs then sprayed with cooking spray. Cooked perfectly at 350 for twenty mins. Serve with beer to truly be St. Louis!
04/03/2011
Pain to make but worth it~~~!! My husbands hasn't given me a ten!!!! on a new recipe in a while!
01/04/2012
this is the all-time titbit I know of - of course, I am from St. Louis and had this at Tony's - it'south a great substitue for the one they served.
11/04/2001
I tried this recipe and actually didn't like information technology at all. It tasted like dry over cook pasta. Wouldn't tell a friend virtually it. wasn't worth my time.
06/06/2002
This is awesome, I looked all over for a recipe for toasted ravioli, thanks ever some much. My kids loved it, this will become prepared once again and again.
x/14/2002
YUMMY!! Whole family unit enjoyed this care for.
07/02/2008
These were very tasty - I used Panko staff of life crumbs, which made them nice and crispy. Seasoned my panko with garlic salt and some italian seasoning. My 4-year former loved them!
01/24/2003
I would give this recipe 3 1/2 stars. It needs some kick added to the breading, beyond dipping in marinara sauce. I volition make them again, but spice up the staff of life crumbs a flake.
02/08/2010
I'1000 not from St Louis but all I can say that your Ravioli recipe made a great hitting here in Johannesburg, South Africa. thanks Barb Harvey
03/23/2009
Really good! A fleck fourth dimension consuming, but expert.
12/01/2008
I really like this...I used frozen ravioli. It was good and my son loved it. It was very filling.
03/26/2006
Made these for my housewarming party. I used meat ravioli'south and cooked them in my fry daddy. I made two pkgs of ravioli'southward and they all went. Everyone loved them.
eleven/07/2001
I enjoyed this recipe and agree with a previous post nigh keeping the ravioli frozen prior to frying. I served this with a simple marinara sauce and nosotros all enjoyed it.
06/xi/2008
My dad loves toasted ravioli and and then I tried this out on him and the rest of my family when my brother came home from Iraq and it was a huge hit! My husband never had toasted ravioli so I made it for him another time because he wasn't at that place and he loved this! He asks me to make this all the time now! Dear information technology!
01/08/2002
I prepared this for a New Year's football political party and everyone loved information technology!! It's equally close to the St. Louis ravioli without being near St. Louis!! Other people asked me for the recipe!! Very easy!
06/20/2009
great appitizer just not enough for repast
02/23/2004
We thought these were pretty good. I did add some garlic powder to the breadcrumbs. I besides added some Panko breadcrumbs for extra crispiness and tuckered on a rack so the bottom stayed crispy.
02/07/2012
Made this tonight. followed to a "t" and information technology was awesome! This recipe is pretty much how information technology was made in the late 1930's and early 1940's when toasted ravioli was created. the origins say it was either Oldani'south or a restaurant known usually as Angelo's were the kickoff to make information technology... fillings used were veal,beefiness or a cheese mix.
07/10/2007
this is a great recipe!i tried using the meat ravioli for my bf and he even liked the cheese amend..i utilize italian mode panko breadcrumbs, makes it crispier and full of flavor! i make a 1lb bag and they are gone fast! nosotros use bertolli olive oil and garlic sauce for dipping. so yummy! as well it does assistance to let them sit in the freezer for a few mins after you breadstuff it..makes the breadcrumbs stick better. thanks!!
12/14/2010
I made these equally a party titbit and they were a HIT! I have to admit, I par-boiled them b/c it seems they would accept been very tough had I not. After boiling, I laid out on a sheet pan so they weren't touching and refrigerated until cool. I also dredged lightly in flour before egg and breadcrumbs. Information technology really makes a nice chaff. I'chiliad glad I did these extra steps, b/c I would take been disappointed if they came out whatever differently than they did.
09/02/2005
This is an excellent recipe. I have made it two times. The showtime time I followed the recipe to the letter. The second time I fabricated a topping of parm cheese, green onions, and parsley. It was EXCELLENT.
02/06/2009
Pretty good.
02/23/2010
I recollect should I ever take a oversupply over for dinner, this would make a cracking appetizer! Maybe put out different sauces...ranch, pizza sauce, as well. My entire family enjoyed the cheese ravioli'southward, withal, I also cooked upwardly some beefiness filled ones. They did non go over as well. We will probably brand this CONCEPT again, but try our paw at making homemade ravioli'southward.
12/18/2008
Love these addictive raviolis! The only amending that I have fabricated is that one time the raviolis are cooked, the natural stickyness of the noodle holds the bread crumbs, I never egg/milk bathroom them. The meat filled ones are great also!!
02/16/2011
Tried these concluding night for dinner and Oh My Gosh! they are so addictive. Loved it. I used the beef frozen ravioli and added my own italian seasoning to my obviously bread crumbs (so I tin control the sodium). I used my fry daddy to fry each square. For the spaghetti sauce, I used Bertoli marinara with burgundy wine- so good. This recipe will definitely exist used often equally my kids loved information technology as well. Thanks Barb, for sharing.
09/17/2009
This is a really piece of cake, adept recipe. My hubby (very picky) really liked them. I had to get him to help me with them because of a review of someone else,(thank you) I double dipped the ravioli before frying. That took some fourth dimension, merely and then the little devils cooked really fast and I had trouble dipping, cooking and sprinkling cheese when they were done. So my husband helped fry them and sprinkle cheese. I followed the recipe to the letter this fourth dimension but next fourth dimension I might add a little garlic powder or basil to the bread crumbs. I have even thought about using Panko...we volition meet. Thank y'all for a wonderful recipe.
03/03/2011
I LOVED this recipe. The family LOVED this recipe. It was fast, easy to make, and absolutely succulent. 5 stars.
Source: https://www.allrecipes.com/recipe/16907/st-louis-toasted-ravioli/
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