ST. LOUIS TOASTED RAVIOLI

ST. LOUIS TOASTED RAVIOLI image

Yield 20 ravioli

Number Of Ingredients 18

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1 pound Roma tomatoes, quartered
1/4 cup onion, chopped
4 garlic cloves
2 Tbsp olive oil
1/2 tsp sugar
1/2 tsp kosher salt
1/2 tsp red pepper flakes
2 Tbsp chopped fresh basil
1 cup fine bread crumbs
1/4 cup Parmesan, grated
1 Tbsp paprika
3 eggs
3 Tbsp milk
1 (9 oz) package frozen ravioli
3/4 cup all-purpose flour
4 cups vegetable oil
shredded paremsan cheese
minced parsley

Steps:

1. Preheat oven to 450 degrees. 2. Toss first 7 ingredients together in a casserole dish. Roast 35-40 minutes, or until tomatoes are soft. Mash with a potato masher or fork, keeping tomatoes a bit chunky, then stir in the basil. 3. Combine crumbs, parmesan and paprika in a resealable plastic bag; beat eggs and milk together in a bowl. 4. Dredge ravioli first in flour, dip in egg wash, then coat in the bread crumbs. Chill on a rack for 15 minutes; heat vegetable oil to 360 degrees in a high-sided pot. 5. Fry ravioli in batches until golden, 2-3 minutes; drain on paper towels. Garnish with cheese and parley; serve with marinara sauce for dipping.