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
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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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.