Name: St. Louis Toasted Ravioli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 1 (16 ounce) jar marinara sauce; 1 large egg; 2 tablespoons whole milk; 0.75 cup Italian seasoned bread crumbs; 0.5 teaspoon salt; 0.5 (25 ounce) package frozen cheese ravioli, thawed; 3 cups vegetable oil for frying, or as needed; 1 tablespoon grated Parmesan cheese

Cook Time: 10 minutes

Ingredients

1 (16 ounce) jar marinara sauce
1 large egg
2 tablespoons whole milk
cup Italian seasoned bread crumbs
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

Gather all ingredients and prepare them for use.
Heat the marinara sauce in a saucepan over medium heat until it starts to bubble. Once bubbling, reduce the heat to low and let it simmer until needed.
In a small bowl, whisk together the egg and milk to create a smooth mixture.
In a second small bowl, whisk together the bread crumbs and salt (if using).
Take each ravioli and dip it first into the milk-egg mixture, then coat it thoroughly in the bread crumb mixture.
In a large, heavy pan, heat about 2 inches of vegetable oil over medium-high heat. To test if the oil is ready, drop in a small amount of breading if it sizzles and turns golden, the oil is hot enough.
Fry the ravioli in batches, ensuring not to overcrowd the pan. Cook for about 1 minute on each side or until golden brown and crispy.
Remove the fried ravioli from the oil and drain them on paper towels to remove excess oil.
Once drained, sprinkle the warm ravioli with grated Parmesan cheese.
Serve immediately with the hot marinara sauce on the side for dipping.

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value
Calories	374	-
Total Fat	19g	25%
Saturated Fat	5g	23%
Cholesterol	57mg	19%
Sodium	886mg	39%
Total Carbohydrate	39g	14%
Dietary Fiber	4g	15%
Total Sugars	9g	-
Protein	11g	23%
Vitamin C	2mg	2%
Calcium	139mg	11%
Iron	3mg	14%
Potassium	329mg	7%

Note: The nutritional values are based on a 2,000-calorie diet. Your daily values may vary depending on your calorie needs. Please consult a healthcare professional if you have specific dietary concerns.

St. Louis Toasted Ravioli Recipe

Comments

Brandon Rodriguez

12/02/2024 08:16:36 AM

I tested out this recipe alongside Giada's version on Food Network, with the main difference being the dip - egg/milk versus buttermilk. We found that we slightly preferred this one. I used panko breadcrumbs with an Italian salad seasoning spice mix that I had prepared (1 cup breadcrumbs to 1 tablespoon spice). I also made sure to dip and let the excess liquid drip off over a cooling rack before breading. I fried them in an electric fryer at around 330°F for approximately 3 minutes, flipping them if necessary. I prepped the breading about 2 hours before frying, and they turned out well. I highly recommend using high-quality ravioli for the best results!

Samantha Jackson

12/14/2022 08:49:42 PM

I combined 10 crushed Ritz crackers with bread crumbs and a teaspoon of Parmesan cheese. I breaded the food in the morning and stored it in the freezer for 4 hours. Deep fried it for 1 minute and the results were fantastic! I will definitely be making this again and again!

Joseph Thompson

12/02/2023 03:45:31 AM

I substituted evaporated milk instead of whole milk and eggs to make these and they turned out great. I baked them in a 375°F oven for 20 minutes. My 6-year-old devoured them so quickly that I almost had to make a second batch for everyone else.

Tyler Parker

03/06/2023 04:46:28 PM

We enjoyed this dish for dinner last night and it was absolutely delicious! I used spicy eggplant ravioli and our favorite marinara sauce. Although I only had plain Panko breadcrumbs, I added some Italian seasoning and cayenne pepper for extra flavor. The breading didn't coat evenly, but it added a nice crunch. I deep fried the ravioli for a few minutes until they were golden brown, flipping them halfway through. Topped with freshly grated Parmesan cheese, we served them with a side salad and grilled zucchini. My husband is already requesting it again. Thank you, Barb! This recipe is perfect for a quick and easy weeknight meal.

Adam Miller

03/28/2024 07:13:35 AM

I faced difficulties getting the breading to adhere evenly, and my ravioli expanded a bit in the oil, causing the coating to crack even more. Since it was my first time trying this snack, I lack the experience to know how it should taste or look, but mine was definitely underwhelming.

Cynthia Scott

01/10/2024 11:35:34 AM

Highly delicious recipe that works perfectly with meat ravioli as well. It's quite irritating when people get hung up on the name of a dish - just use the ravioli of your choice. The signature St. Louis style touch comes from toasting it with Italian breadcrumbs. It's like calling Korbel "champagne" - life goes on.