Classic St. Louis Toasted Ravioli – Perfect for appetizers and dinner!
I was born in St. Louis, and, while I grew up in the Chicago land area, St Louis is still home. I was raised by St. Louis parents and all my closest relatives still live there. Toasted Ravioli is really popular down there – like you can buy them at the zoo, ball park, everywhere!
It is breaded and fried pasta with a gooey cheese or meat center and it is amazing! It makes the perfect party food and appetizer, especially when you use smaller, bite size ravioli. When I make it for dinner, I serve it alongside a side salad.
Pasta tends to be my comfort food, like my Cheeseburger Macaroni, but this definitely takes the cake. There is just nothing that beats this dinner. While I don’t make it too often, it is always the first thing that comes to mind when we are having a rough couple weeks. Comfort meal number 1!
- Extra Virgi Olive oil for frying
- 1 cup milk
- 1 egg
- 2-4 cups Italian-style bread crumbs
- 1 package of thawed ravioli I normally purchase a refrigerated family size package of cheese or other flavored ravioli
- 1/4 cup freshly grated Parmesan
- 1 jar marinara sauce heated for dipping; I usually go the easy route and purchase store bought
- Combine milk and egg in a small bowl and whisk together. Place breadcrumbs in another bowl. Dip ravioli in milk/egg mixture, and then coat with breadcrumbs. I recommend coating all raviolis before you try to start cooking them.
- In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
- In a large pan, pour oil to depth of 2 inches. Heat oil over medium heat. You want the oil hot before ever trying to fry the ravioli; try adding a small amount of breading into the oil – it should sizzle and turn brown. Fry ravioli about 2 minutes on each side or until golden. Don’t put more ravioli in a pan than you can manage monitoring and flipping. Place on paper towels when they are done and sprinkle with Parmesan cheese.
- Serve with hot marinara sauce.
Note: I normally put my oven to 250 degrees so I can put the first cooked ravioli in the oven on an oven safe platter after they are prepared to keep them warm.
You definitely have to tell me what you think if you make this! Enjoy!