10 Comments

1. 

   yoony on 5 October 2005 at 12:47 am

   whoa that looks awesome. i’ve never heard of toasted ravioli before. did they just bake those? by the way, thanks for visiting my site!

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2. 

   Marketman on 6 October 2005 at 6:06 am

   Stef your photos of late have been really stunning! But stunning. The site is looking really fantastic. Just came from the fair at Megamall…met Ms. Pilgrim herself… bahala na sya mag kwento…

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3. 

   dexie on 12 October 2005 at 9:29 am

   never had that before. might try it sometime 🙂

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4. 

   Nini Chinjen on 13 October 2005 at 12:27 am

   Looks really good Stef! I’ve had the traditional ravioli, I guess this is the same except that it’s breaded (and fried?). I’ve done the same with siomai (usually for breakfast) 🙂

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5. 

   Kalyn on 14 October 2005 at 8:59 am

   Hey, thanks so much for visiting and commenting on my attempt at Adobo Pork. Your suggestions are very much appreciated. For sure I will follow then when I make this next time. Your blog is really beautiful. I will be back to see it again.

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6. 

   santos. on 15 October 2005 at 10:32 pm

   is “toasted” just a regional euphemism for “deep-fried”? ;ˆ)

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7. 

   stef on 15 October 2005 at 10:34 pm

   yoony, i believe they’re breaded and deep-fried. but when we still lived there i remember buying these packages from the grocery and just baking them in my toaster-oven — of course they could have been pre-deep-fried as well — that was ~15 years ago so i don’t remember….

   yes, nini, you’re right on that one! wow, siomai? that i haven’t tried yet! thanks for the suggestion.

   thanks marketman, awaiting the kuwento from the pilgrim heheheh….

   dexie, it’s really fun; just pre-cook ravioli, drain, then dip in bread crumbs and deep-fry. haven’t done it in a while but if i remember correctly the trick is to not overcook the ravioli, then bread them while they’re still pretty damp so the bread crumbs adhere easily, and let them dry out a bit on a piece of wax paper in the fridge before you fry them.

   kalyn, thanks for visiting! if you have any other adobo or pinoy food questions, just holler!

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8. 

   stef on 15 October 2005 at 10:36 pm

   hi santos, LOL, i never thought of that but i guess you’re right! — it could be also that these things are deep-fried, frozen and THEN toasted — which is how we enjoyed them at home. and i’ve had toasted/deep-fried ravioli outside of st. louis, but only in st. louis have i found the meat-filled kind….

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9. 

   LisaSD on 18 October 2005 at 11:46 pm

   Yum! Brings back some great memories of living in O’Fallon, IL and enjoying The Hill’s delights!

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10. 

    Ann Schnell on 18 April 2006 at 9:35 pm

    I moved from Missouri to Tucson,Az. Where or where can I get toasted rav’s here. A place called Bazils had fried cheese ravioli, but I want the original beef ones…I miss IMOS PIZZA too. This would be a great place for an IMOS franchise………hint

    Reply