St. Louis Toasted Ravioli

St. Louis Toasted Ravioli

322

"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

30 m servings 377 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 39.5g
  • 13%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 888 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • 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

322
  1. 432 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 fu...

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...

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 fu...

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 the...

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 ...

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 th...

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 ti...

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 ge...

Just a note.. as a St. Louisan who worked at a popular restaurant there.. it is much easier if you leave the raviolis frozen when you soak and bread them. Then freeze the breading on and fry th...