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Toasted not deep-fried?
why is this called toasted ravioli not deep-fried ravioli?--
XmarkX 09:32, 2 Nov 2004 (UTC)
Because it aquires a "toasty" texture, and because it is also commonly made simply by toasting the breaded ravioli. It varies depending on where you get the food, but a common name makes more sense. --
CaptHayfever
if you ever find toasted ravioli, its not just good with marinara, BBQ sauce works well too. but I don't think thats popular or relevant to the main page. —Preceding
unsigned comment added by
63.229.181.173 (
talk) 04:34, 11 May 2008 (UTC)reply
You are welcome to add this advice to the
cookbook entry on Wikibooks.
Viriditas (
talk) 10:19, 11 May 2008 (UTC)reply
toasted ravioli in new orleans?
is there toaste ravioli in new o rleans...any where????? restaurant or grocery store?
toasted ravioli in new orleans?
is there toaste ravioli in new o rleans...any where????? restaurant or grocery store? —Preceding
unsigned comment added by
70.241.198.157 (
talk) 00:36, 12 April 2009 (UTC)reply
I haven't been to New Orleans, so I wouldn't know what from the restaurant there, but check the frozen-foods section in your grocery store; you might find a toast-at-home version that just takes a few minutes in the oven to prepare.
CaptHayfever (
talk) 18:08, 28 May 2014 (UTC)reply
Scotland
This will surely go down a treat in Scotland, where various deep-fried innovations are popular, such as deepfried mars bar and deep fried pizza ...
91.135.13.220 (
talk) 16:13, 5 November 2010 (UTC)reply
If someone decides that this color should have a section in this article and it is added, I would appreciate a ping.--
S Philbrick(Talk) 17:00, 18 August 2018 (UTC)reply