Continental Recipe

Toasted Ravioli Recipe

Toasted Ravioli Recipe

Toasted ravioli is a St. Louis specialty consisting of crunchy, breaded pasta that is topped with grated parmesan and served with a marinara-style sauce on the side.

The dish is served hot as an appetizer. Despite the name, toasted ravioli are deep-fried, not toasted, making it yet another example of a misnomer.

Food experts believe that the first iteration of the dish was made in the 1950s, at a restaurant called Angelo Oldani’s. The ravioli can be filled with a variety of ingredients, and some of the most popular ingredients include eggs, cheese, spinach, and beef.

 

 

RECIPE INGREDIENTS

16 ounce of jar marinara sauce

1 large egg

2 tablespoons whole milk

3/4 cup Italian seasoned bread crumbs

1/2 teaspoon salt (Optional)

25 ounce package frozen cheese ravioli, thawed

3 cups vegetable oil for frying, or as needed

1 tablespoon grated Parmesan cheese

 

 

DIRECTIONS ON TOASTED RAVIOLI RECIPE

Over medium heat, melt marinara sauce in a saucepan until bubbling. Reduce the heat to low and simmer until needed.

Whisk egg and milk together in a small bowl. Whisk bread crumbs and salt together in a second small bowl.

Dip each ravioli in milk mixture, then in bread crumbs to coat.

In a heavy pan, heat 2 inches oil until a small amount of breading sizzles and turns brown. 

Fry ravioli, a few at a time, until golden, about 1 minute per side. Drain on paper towels.

Sprinkle warm ravioli with Parmesan and serve immediately with hot marinara sauce on the side.

 

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RECIPE VIDEO

 

Toasted Ravioli Recipe

Serves: 5 Prep Time: Cooking Time:
Nutrition facts: 200 calories 10 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 16 ounce of jar marinara sauce
  • 1 large egg
  • 2 tablespoons whole milk
  • 3/4 cup Italian seasoned bread crumbs
  • 1/2 teaspoon salt (Optional)
  • 25 ounce package frozen cheese ravioli
  • 3 cups vegetable oil for frying, or as needed
  • 1 tablespoon grated Parmesan cheese

Instructions

  • Over medium heat, melt marinara sauce in a saucepan until bubbling. Reduce the heat to low and simmer until needed.
  • Whisk egg and milk together in a small bowl. Whisk bread crumbs and salt together in a second small bowl.
  • Dip each ravioli in milk mixture, then in bread crumbs to coat.
  • In a heavy pan, heat 2 inches oil until a small amount of breading sizzles and turns brown.
  • Fry ravioli, a few at a time, until golden, about 1 minute per side. Drain on paper towels.
  • Sprinkle warm ravioli with Parmesan and serve immediately with hot marinara sauce on the side.

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