On Monday, November 23, 2020 at 5:02:42 PM UTC-6, Pamela wrote:
> On 21:16 23 Nov 2020, Sheldon Martin said:
>
> > On Mon, 23 Nov 2020 00:43:09 -0500, songbird
> > > wrote:
> >
> >>Bryan Simmons wrote:
> >>> You can do the no boil thing with the regular noodles, but you
> >>> have to bake it longer, so I paid the same price for a 12 oz.
> >>> package of no boil as for a 16 oz. of the regular. I prefer
> >>> lasagna made with 4% milkfat cottage cheese to that made with
> >>> ricotta.
> >>
> >> we use the no boil type and they work out ok considering
> >>all the other stuff in there. we also use cottage cheese and skip
> >>the ricotta, i'd use other cheeses for the sake of variety but i
> >>have a picky Mom who wouldn't eat it (more for me? hmm...
> >>evil plan...) but seriously, in some things you can bend a bit to
> >>get along and trading one cheese for others is ok (we usually use
> >>a blend of cottage cheese, shredded colby jack and parmesian
> >>cheese for the layer of filling).
> >>
> >> just made a batch recently and it's already gone.
> >>
> >> songbird
> >
> > Frozen raviolis makes a wonderful lasagna.
> Frozen raviolis make thawed raviolis then cooked raviolis. No more.

Ah, but there is more to the story. Once thawed, you can boil them, but you
can also coat them in breadcrumbs and fry them. Then they're called
"toasted ravioli," even though they're fried, not toasted. It's a St. Louis thing,
but even folks here don't know why they're called toasted when they're
actually fried.
https://en.wikipedia.org/wiki/Toasted_ravioli

They're actually really good, assuming they're made with good raviolis, and
in St. Louis, you can buy really good ravioli, filled mostly with beef, veal,
parsley, and a little bit of spinach and breadcrumbs.

--Bryan