St. Louis Toasted Ravioli

Name: St. Louis Toasted Ravioli
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
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

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.

35 minMediumServes 6320 cal/serving

AmericanAppetizerStovetopStandardPork-FreeAlcohol-Free

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.

Questions

Can I make St. Louis Toasted Ravioli dairy-free?

Yes. The dairy in this entry is 1/4 cup milk, 1/2 cup Parmesan cheese, grated. Swap the milk for unsweetened oat or soy milk; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make St. Louis Toasted Ravioli gluten-free?

Yes. The gluten in this entry is 1 cup all-purpose flour, 2 cups Italian seasoned breadcrumbs. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does St. Louis Toasted Ravioli keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double St. Louis Toasted Ravioli?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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