Talk:Toasted ravioli

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[edit] 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

Slang names don't always "make sense". Whitebox (talk) 22:09, 26 November 2007 (UTC)

[edit] Other Ideas

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)

You are welcome to add this advice to the cookbook entry on Wikibooks. Viriditas (talk) 10:19, 11 May 2008 (UTC)