Recipe by Barb
"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."
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Italian seasoned bread crumbs
1/2 (25 ounce) package
frozen cheese ravioli, thawed
vegetable oil for frying
grated Parmesan cheese
1 (16 ounce) jar
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.
While this tastes okay, it's absolutely NOT like the traditional St. Louis toasted ravioli, and shouldn't be called by that name! St. Louis toasted ravioli is not cheese filled, it's stuffed full with seasoned beef! The real stuff is much much better!
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.
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!
These were great! I added an extra egg to make the "wash" a little thicker and fried them in my fry daddy which took only seconds to cook. I took the suggestion of another reviewer and cooked them frozen. (great idea) Hubby wasn't interested and wanted a burger instead, but when he saw the kids eating them he asked to taste "one". One turned into many and with the addition of a salad he was no longer interested in his burger! Thanks, Barb; I'll definitely be using these as an appetizer at my next party!
This was an outstanding dish!!! I followed the advice and kept the ravioli frozen and after I breaded the raviolis I put them in the freezer for 15 minutes, then layered them (one layer at a time)in my deep fryer on 350 for about 1 minute. I served them with gnocchis and a salad for dinner and they were a hit!!!
Super fast and easy, especially if you put the Ravioli and bread crumb in a ziploc to coat. Oh, I almost forgot, very yummy!
How can you not like these. I am from St. Louis, and am so glad that these are from my hometown. Hubby has co-workers from Seattle that just love this stuff. Hard to imagine that you can't get these on a reglar basis everywhere. Thanks again for the reminder of this great recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
St. Louis Toasted Ravioli
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 174
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