The Campus Foodie Presents: Toasted Ravioli Mini Pizza-Burgers Party Recipe


There are certain traits and characteristics that almost all girls find sexy; guys who are tall, guys who know how to dress, guys that can play sports, guys with huge dongs, and the most underrated one, guys who can cook. Dudes, if you can cook in college, and you do it for the girl you are trying to get with, it is a much more effective approach then rolling up an L and throwing on Cruel Intentions for the 4th time with her. But it’s not simply cooking that will ultimately do her in. Taste, creativity, and the courage to strategically experiment (cooking with balls) are all vital factors that play into the cooking game. So when I found this recipe for Toasted Ravioli Mini Pizza-Burgers on Hugging The Coast, I felt I needed to share it with all The Campus Socialites. Not to mention it’s a great way to kick-off our new series of blog posts, “The Campus Foodie Presents”. We will be highlighting awesome college recipes, the best college munchies, most unique college restaurants, and of course, coverage of the recently formed Collegiate Competitive Eating League.

Here’s how to make the Mini Toasted Ravioli Pizza Burgers:


2 dozen large round cheese ravioli (I used Celentano’s)

3 eggs

2 Tbsp half & half or milk

2 Tbsp grated Parmesan cheese

1 cup seasoned Italian-style breadcrumbs

1lb ground beef (80-85% lean), ground turkey, or bulk Italian sausage meat

Marinara sauce

Shredded mozzarella or a blend of mozzarella and asiago cheeses

Options: pepperoni, black olives, sliced jalapenos



Cook the raviolis according to package directions; drain them and run some cold water over them to cool them down a bit (it’ll make them easier to handle.) Dry them on plain paper towels.

While the ravs are cooking, beat the eggs, milk, and Parmesan together. Place the breadcrumbs in a separate shallow bowl. Set the oven on ‘warm’ or on the lowest temperature.

When the ravs are ready, heat 1/2 inch of oil in a deep skillet or frying pan to about 350 degrees. Dip the ravs in the egg mixture, then in the breadcrumbs, and fry them in batches until golden brown. Drain on plain paper towels or on a rack set over a baking pan. Keep the fried ravs warm in the oven.

Form the meat into 12 small, flat burgers (you want to make them considerably wider than the diameter of the ravs to account for shrinkage) and fry or broil them to your liking. While the bugers are cooking, heat the sauce.

To assemble the mini-burgers: Set 12 of the ravs flat side up, spread with about 2 teaspoons of the sauce, and place a burger on each. Top with another teaspoon (or more) of sauce, a generous amount of cheese, and any optional toppings. Then you can either broil them briefly to melt the cheese first, or just put the top ‘bun’ on (round side up) and serve. You can also cover them with foil and set them in a warm oven until halftime.

Makes 12 mini-burgers.

Party On….

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