This recipe was originally posted on FourKidsandAChicken.com but we thought you would love it too. Toasted Ravioli is a St. Louis favorite.
Why Toasted Ravioli?
I was introduced to this dish when I started flight school in St. Louis for the airlines. Being stuck in an extended stay during a 121 program for a few months led me to do some culinary exploration. It turns out that besides all of the BBQ that St. Louis is famous for (check out Firehouse) there are two other foods that are not-yet-famous but should be. Imo’s Pizza and Toasted Ravioli.
It might not be that obvious, but if you take a moment and look, you will see that nearly every restaurant in St. Louis has toasted ravioli somewhere on its menu. Someone in St. Louis figured out how to take a pasta dish and turn it into a finger food. Brilliant! The rest of the country has something to gain by paying attention …
I spent some time learning how to make this meal/appetizer and am going to show you what I learned:
- Ravioli (thawed, or fresh)
- 1¼ cup buttermilk
- 2 eggs
- 2 cups Italian bread crumbs
- 2 tsp salt
- 1 tsp black pepper
- vegetable oil
- Parmesan cheese
- marinara sauce
- If you have frozen ravioli, place it in the fridge overnight so that if thaws.
- Mix the eggs and buttermilk together and in a separate bowl or plate combine the spices and breadcrumbs.
- Dip the ravioli in the liquid bowl. Then dip it in the breadcrumbs so that each ravioli is coated with breadcrumbs.
- On your stove, heat a large pan or pot with a couple inches of oil. When hot, place the ravioli in the oil frying them for 3-5 minutes per side. Remove from oil and drain on paper towels.
- When done, serve the hot ravioli on a dish sprinkled with parmesan cheese and any other herbs you would like for decoration next to hot marinara.
Toasted Ravioli Instructions
Basically, the ravioli is baked (or fried) after it is breaded. In this recipe, we did not par-bake the ravioli, but it would be fine to just touch it in hot water for several seconds. I’ll comment on how the actual ravioli’s cooked below and this comment will make more sense.
If you have frozen ravioli, place it in the fridge overnight so that if thaws. Mix the eggs and buttermilk together. Dip the thawed ravioli in the liquid fully coating it.
In a separate bowl or plate, combine the spices and breadcrumbs. Drag the wet ravioli through the breadcrumbs so that each ravioli is coated.
On your stove, heat a large pan or pot with a couple inches of oil. When hot, place the ravioli in the oil frying them for 3-5 minutes per side. Remove from oil and drain on paper towels. This is a good tip: lower temperatures did a better job at cooking the ravioli than high temperatures. High temperatures would be fine if the ravioli were parboiled.
When cooked, drain on paper towels. Serve the hot ravioli on a dish sprinkled with parmesan cheese and any other herbs you would like for decoration next to hot marinara.
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