Comments on: gameday snacks: fried ravioli [week 14]

By: Colleen

Colleen — Sat, 01 Feb 2014 03:11:51 +0000

I will for sure. And what a great idea – I never even thought of freezing them! Even better!

By: anisa

anisa — Fri, 31 Jan 2014 18:28:37 +0000

Thank you so much, Colleen! Please let me know if you have any feedback on the recipe. I’ve been making these in bulk and keeping them in my freezer. They reheat so well for a mid-week treat or an impromptu gathering!!

By: Colleen

Colleen — Mon, 27 Jan 2014 03:04:12 +0000

These are some really, really good looking recipes! Thanks so much for sharing them. And I agree, ravioli is one of my favorite pastas. I’ve made fried ravioli before but this looks much better than mine. I will definitely be giving it a try! Yum!

By: 25 Delicious Super Bowl Party Snacks | Pepperminting

25 Delicious Super Bowl Party Snacks | Pepperminting — Sat, 25 Jan 2014 16:56:38 +0000

[…] 8. Fried Ravioli [Whisk and Heels] […]

By: gameday snacks: classic spinach dip [week 15] | whisk and heelswhisk and heels

Mon, 23 Dec 2013 01:36:04 +0000

[…] one week. A great option is an herb or chipotle aioli to serve with fried foods (like arancini or fried ravioli!). If that’s not your thing, try chicken salad, or just eat a lot of sandwiches the […]

By: anisa

anisa — Mon, 09 Dec 2013 17:10:03 +0000

Thank you! I do recommend always giving your food a flour dredge before egging and bread crumbing – most food has some moisture on the outside, which can make it a little to slippery for an egg to stick to. The flour coating adheres to the moisture on the food and gives the egg something to hold on to, which helps the breading stay put! Same applies for batters

By: talkavino

talkavino — Mon, 09 Dec 2013 15:28:25 +0000

These look delicious! So do you recommend always using flour before the eggs and the bread crumbs? Let’s say if I’m making chicken or pork?