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

35 minMediumServes 6320 cal/serving

AmericanAppetizerStovetopStandardPork-FreeAlcohol-Free

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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.

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Questions

What is 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. This reference files it under American appetizer: made on the stovetop, rated medium and about 35 minutes start to finish.

How hot should the oil be for St. Louis Toasted Ravioli?

For St. Louis Toasted Ravioli, the frying oil is held at 350 F (about 175 C) in step 3. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

What should St. Louis Toasted Ravioli look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until golden brown and crispy.

Why pat it dry first in St. Louis Toasted Ravioli?

Step 1 reads: "Pat the ravioli completely dry with paper towels - this is crucial for the breading to adhere properly." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

What can I use instead of Parmesan in St. Louis Toasted Ravioli?

The entry for St. Louis Toasted Ravioli calls for 1/2 cup Parmesan cheese, grated. In its place: Pecorino Romano or Grana Padano, measure for measure. For dairy-free, use nutritional yeast at half the volume.

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

Yes. The gluten in St. Louis Toasted Ravioli 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.

Does St. Louis Toasted Ravioli contain eggs?

Yes: 2 eggs, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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