St. Louis Toasted Ravioli

SUBMITTED BY: Barb PHOTO BY: YOUNGWONTON

"The St. Louis style of preparing ravioli is unique and delicious. The ravioli is breaded, fried and served with marinara sauce and a sprinkling of Parmesan cheese."

PREP TIME	15 Min
COOK TIME	10 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 2 dozen

USMETRIC

About scaling and conversions

INGREDIENTS

2 tablespoons whole milk
1 egg
3/4 cup Italian seasoned bread crumbs
1/2 teaspoon salt (optional)
1/2 (25 ounce) package frozen cheese ravioli, thawed
3 cups vegetable oil for frying
1 tablespoon grated Parmesan cheese
1 (16 ounce) jar spaghetti sauce

READ REVIEWS (172)

DIRECTIONS

Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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REVIEWS

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Reviewed on Jan. 5, 2004 by mandc

This was a great recipe my family loved it. It takes a little time to fry them so I spread foil on a cookie sheet covered it with a tablespoon of oil breaded the ravioli's and baked them at 350 for about 20 minutes Yummy! Thanks for the recipe.

22 users found this review helpful

Reviewed on Jan. 25, 2004 by BABSKITCHEN

This recipe was AWESOME and so easy to make. I used 1/2 cheese ravioli and 1/2 meat ravioli and we can't decide which we liked better. I put the breadcrumbs in a bag and mixed the raviolis in there - made the job go much quicker. Thanks, Barb!

15 users found this review helpful

Reviewed on Apr. 17, 2006 by Navy_Mommy

These are so great. I like to use meat ravioli from the refriderated section. I have also baked them in an attempt to make them healthier. They turn out okay if you bake on a rack. Bread them per the recipe then spray lightly with cooking spray. I cook in the oven for about 30 minutes at 350 or until they are toasty.

12 users found this review helpful

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