Walking into the Olive Garden is like entering a familiar and cosy space. You can smell the garlic and cheese, which hints at the many satisfying flavours that lie ahead. Most of us have always favoured something fried, basket bread and cheese. Olive Garden came into existence to fulfil these carb and cheese desires of diners. We were tasked with reviewing each of the appetisers they offer. We wanted ranking information so that readers could choose the best one when they visited.
First impressions are very important and the service was always excellent. We were impressed that each dish was served piping hot. The Parmesan grater at the table is a detail not to be overlooked. Freshly grated Parmesan cheese is usually available at the table. We used it liberally on all the appetisers we ordered. Overall, we found most of the appetisers to be very tasty. There were only a few exceptions that did not meet our high expectations.
Reviews of Each Dish
Toasted Ravioli comes in at number nine on our ranking list. It was piping hot and a good meal for one person. The seasoned beef filling was flavourful and had a crispy crust. Once these little wontons cooled down, though, the appeal was greatly diminished. The crispy shell became hard and the filling quickly solidified inside. The dish wasn’t a success, but it wasn’t a total disappointment either.
The Lasagna Fritta (Baked Lasagna) moved up slightly to eighth place. Fried cheese and carbs have their inherent appeal, everyone agrees. However, if you want lasagna, order the real traditional lasagna. The alfredo sauce at the bottom was too thick, and only the top had very little meat sauce. Even for us, the fried noodles seemed superfluous.
The Stuffed Ziti Fritta came in at number seven on our list. It benefited from cheese and carbs and had good overall flavour. Sauces such as Alfredo sauce and chorizo greatly enhance its flavour. The main issue was the inconsistency of the filling in the macaroni. The menu says five cheeses, but many of the noodles had little to no cheese in them. Everyone thought it was very tasty if properly cheesed.
Coming in at number six was the spinach artichoke dip, a family favourite. The dip itself was really flavourful and creamy. The portions and servings of vegetables were commendable. Sadly, however, the same cannot be said for the accompanying flatbread crisps. These crisps were too crunchy and overly greasy. If you order a dip, skip these crisps and go with the breadsticks.
Recipe details: Toasted Ravioli recipes
Cook time: Unknown Total time: 35
Level: Unknown Servings: 24
Total weight: 2670.0 g Calories: 11727.6 kcal
Energy: 11727.6 kcal Protein: 160.4 g
Carbs: 563.2 g Fat: 992.2 g
Dish Tags: italian, main course, lunch/dinner, Low-Carb, Sugar-Conscious, Low Potassium, Kidney-Friendly, Peanut-Free, Tree-Nut-Free, Sulfites
Ingredients:
4 cups Vegetable Oil
6 whole Eggs
1/2 cup Half-and-half
2 cups All-purpose Flour
2 cups Seasoned Breadcrumbs
24 whole Frozen Ravioli (cheese Or Meat)
2 cups Jarred Marinara Sauce, Heated
1/4 cup Shredded Parmesan Cheese
1 Tablespoon Minced Fresh Parsley
Get the recipe: Toasted Ravioli recipes
Meatballs Parmigiana (Meatballs Parmigiana) comes in at number five on our list. Most of us usually don’t like mounds of meat. But the meatballs here are fluffy and flavourful, especially when served with freshly grated Parmesan cheese. The main drawback is that they tend to dry out after sitting for a long time. It’s best to eat them promptly or add extra spaghetti sauce.
In fourth place is the humble breadstick dip, they are delicious, buttery and salted just right. Even those who know nothing about bread will be impressed by their soft, steaming interior. The breadsticks come with four sauces: five-cheese sauce, meat sauce, alfredo sauce and marinara sauce.
The deep fried mozzarella in third place was not a huge letdown. This appetiser has a long history, with Americans putting mozzarella on the map. This particular appetiser quickly disappeared from our tasting area. A light, savoury, multi-herb flavoured, crispy crust wrapped around melted cheese. These cheeses were twice as big and served with a rich ricotta dipping sauce that was a crowd pleaser.
The author’s personal favourite, calamari, came in a close second. In fact, it exceeded our expectations; their calamari was exceptionally tender with no rubbery texture at all. The breadcrumbed calamari was truly amazing and arrived piping hot in no time at all. The dipping sauces were a choice of chorizo or spicy ranch.
At the top of the list was the risotto with stuffed prawns, which was a delightful surprise. The fried prawns and peppers were so light, crispy and herbaceous that you couldn’t stop eating them, even when you were full. Sauces like marinara sauce and spicy ranch were perfect for dipping.
We discussed factors such as flavour, crunch and texture quality. The final ranking was decided by our entire committee group. We intentionally excluded cost because prices vary and seafood naturally costs more.
Olive Garden evokes images of family and cosy meals. Unlimited breadsticks are always part of the experience there. However, the soup and salad packages tend to be the most popular with diners. Endless soups and salads make for comfort and affordability.
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Every Olive Garden Appetizer, Ranked
7 Best Secret Menu Items at Olive Garden
Olive Garden fans reveal 4 secret menu items to get best bang for your buck – and a new way to order breadsticks
Toasted Ravioli recipes
Ingredients
- 4 cups Vegetable Oil
- 6 whole Eggs
- 1/2 cup Half-and-half
- 2 cups All-purpose Flour
- 2 cups Seasoned Breadcrumbs
- 24 whole Frozen Ravioli (cheese Or Meat)
- 2 cups Jarred Marinara Sauce, Heated
- 1/4 cup Shredded Parmesan Cheese
- 1 Tbsp. Minced Fresh Parsley
Instructions
- Heat the oil in a medium pot over medium-high heat until it reaches 400 degrees.
- Whisk together the eggs and half-and-half in a dish. Place the flour in a separate dish. Pour the breadcrumbs into a third dish.
- Grab the ravioli right out of the freezer. One at a time, drop the ravioli into the egg mixture, then dredge them in flour, then dunk them once again in the egg mixture, then coat them in the breadcrumbs. Set them aside on a plate as you go.
- 3 or 4 at a time, drop the breaded ravioli into the oil and fry them for 1 1/2 to 2 minutes, until the surface is golden brown and the filling is hot. They brown quickly, so watch them the whole time!
- Remove them to a paper towel and repeat with the rest of the ravioli. Transfer them to a serving platter, sprinkle on the Parmesan and parsley, and serve with the marinara sauce.
