Description
At its core, St. Louis toasted ravioli is a unique spin on traditional Italian pasta. Despite what the name implies, these savory pasta bites are not actually toasted in an oven in the traditional sense; they are deep-fried until crisp and golden brown.
Ingredients
Scale
- 1 lb (450 g) refrigerated or frozen cheese ravioli
- 1 cup (120 g) Italian-seasoned breadcrumbs
- ½ cup (60 g) grated Parmesan cheese
- 2 large eggs
- 2 tbsp milk
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Vegetable or canola oil, for frying
- 2 cups marinara sauce, warmed
- Fresh parsley or extra Parmesan, for serving
Instructions
- Prepare the ravioli:
If using frozen ravioli, cook according to the package directions until just tender. Drain and let them cool slightly. Pat dry thoroughly. - Set up the coating:
In one bowl, whisk together the eggs and milk. In another, combine breadcrumbs, Parmesan, Italian seasoning, garlic powder, salt, and pepper. - Bread the ravioli:
Dip each ravioli into the egg mixture, letting the excess drip off. Then coat thoroughly with the breadcrumb mixture. For an extra-crispy crust, repeat the egg and breadcrumb coating. - Heat the oil:
Pour about 2 inches (5 cm) of oil into a heavy saucepan or deep skillet. Heat to 350°F (175°C). - Fry:
Fry the ravioli in small batches for about 2–3 minutes, turning once, until golden brown and crisp. Don’t overcrowd the pan. - Drain:
Transfer to a paper-towel-lined plate or wire rack. Sprinkle with a little extra Parmesan. - Serve:
Serve immediately with warm marinara sauce for dipping.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6–7 toasted ravioli
- Calories: 320 kcal
Keywords: Fried ravioli, toasted ravioli appetizer, crispy breaded ravioli, fried cheese ravioli