St. Louis Toasted Ravioli
A beloved St. Louis specialty of breaded and deep-fried beef ravioli served with marinara sauce for dipping. Despite the name, these ravioli aren't actually toasted - they're fried to golden perfection, creating a crispy exterior while maintaining a tender, savory filling.
Ingredients
- 24 beef ravioli (fresh or frozen), thawed if frozen
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1/4 cup milk
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 6 cups vegetable oil (for frying)
- 2 cups marinara sauce, warmed
- 2 tbsp fresh parsley, chopped
Instructions
-
1
If using frozen 24 thawed if frozen beef ravioli (fresh or frozen), thaw according to package directions. Pat the ravioli completely dry with paper towels - this is crucial for the breading to adhere properly.
-
2
Set up your breading station with three shallow bowls: one with 1 cup all-purpose flour, one with 2 beaten eggs beaten with 1/4 cup milk, and one with a mixture of 2 cups Italian seasoned breadcrumbs, 1/2 cup grated Parmesan cheese, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper.
-
3
In a large, heavy-bottomed pot or deep skillet, heat 6 cups vegetable oil (for frying) to 350°F (175°C). Use a thermometer to maintain consistent temperature.
-
4
Working in batches of 4-6 ravioli, first dredge each ravioli in flour, shaking off excess. Then dip in egg mixture, letting excess drip off. Finally, coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
-
5
Carefully lower breaded ravioli into the hot oil and fry until golden brown and crispy, about 2-3 minutes, turning halfway through. Be careful not to crowd the pot.
-
6
Remove with a slotted spoon and drain on paper towels. Maintain oil temperature between batches.
-
7
Sprinkle the hot toasted ravioli with additional grated Parmesan cheese and 2 tbsp chopped fresh parsley.
-
8
Serve immediately with warm 2 cups warmed marinara sauce for dipping.