St. Louis Toasted Ravioli Recipe -
St. Louis Toasted Ravioli Recipe
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St. Louis Toasted Ravioli
Breaded ravioli are fried and served with marinara sauce. See more
  • READY IN 30 mins

St. Louis Toasted Ravioli

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    30 mins


  1. 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.
  2. In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
  3. 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.
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  • 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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2004

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.

Most Helpful Critical Review
Mar 11, 2003

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!

Apr 17, 2006

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.

Jan 25, 2004

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!

Jul 23, 2003

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!

Jan 05, 2004

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!!!

Jan 25, 2004

Super fast and easy, especially if you put the Ravioli and bread crumb in a ziploc to coat. Oh, I almost forgot, very yummy!

Jul 30, 2006

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.


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  • Calories
  • 377 kcal
  • 19%
  • Carbohydrates
  • 39.5 g
  • 13%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 11.6 g
  • 23%
  • Sodium
  • 888 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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