Best St Louis Style Toasted Ravioli Recipes
TOASTED RAVIOLI
While visiting a friend who had just moved to St. Louis, Missouri, I tried these toasted ravioli at almost every restaurant! When I got home, I had to try to replicate them, and this recipe comes pretty close. -Cristina Carrera, Kenosha, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a shallow bowl, mix bread crumbs, Parmesan cheese and basil. Place flour and eggs in separate shallow bowls. Dip ravioli in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere., In a deep cast-iron or electric skillet, heat 1/2 in. of oil to 375°. Fry ravioli, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. If desired, immediately sprinkle with basil and cheese. Serve warm with marinara sauce.
Nutrition Facts : Calories 73 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 117mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
ST. LOUIS STYLE TOASTED RAVIOLI
Authentic St. Louis Style toasted ravioli that you can find on the menu of any resturaunt in St. Louis. When I moved to Las Vegas, Nevada, I was suprised to find out that no one had even HEARD of these tasty treats that I had so often taken for granted when I lived in St. Louis. What is an out-of-towner, or in my case a relocated St. Louis Native, to do? Follow this recipe of course! Memories of Imo's or Cecil Whittakers pizza will surely ensue...ENJOY!
Provided by nmlawrence
Categories Meat
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Prep:
- Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying. It is ready when a tiny splash of water makes the oil sizzle. (CAREFUL WITH THIS METHOD, IT SOMETIMES MAKES THE OIL POP. DON'T LEAN OVER THE FRYER, AND USE AN OVEN MIT(S) TO PROTECT YOUR HANDS AND ARMS!)
- Mix water with eggs and beat well, set aside. Pour Italian bread crumbs and garlic salt(optional) in a bowl, set aside. Pour flour in a separate bowl, set aside. I have found that lining the ingredients up in this order makes things more efficient and less messy; Flour, egg mix, and bread crumbs.
- Roll out a 13-15in section of aluminum foil. This is where the breaded ravioli can set until you are ready to fry them.
- Roll out a 13-15in section of paper towels, 3-4 layers thick. If you have one, place a cooling rack on top of the paper towels. This is where the fried ravioli will drain.
- Cook:.
- Dip ravioli in flour, then in the egg mixture, and then roll ravioli in the bread crumbs. Ravioli should be completely and thickly covered in bread crumbs. If you are having a hard time making the bread crumbs stay on thick, re-dip in egg mix and roll in bread crumbs again. Set breaded ravioli on the aluminum foil until you are ready to fry them.
- Depending on the size of your fryer, place 2-5 raviolis in the fryer at a time. USE A METAL SPOON TO TRANSPORT RAVIOLIS TO THE FRYER, AND USE AN OVEN MIT ON THE HAND YOU ARE HOLDING THE SPOON. NEVER USE YOUR BARE HANDS! Stir occasionally to make sure raviolis aren't sticking together. It should take about 1 minute to cook, or until the raviolis are crispy and golden brown. Remove from the fryer and spread out on the paper towels/draining rack.
- Serve HOT with you favorite marinara or spaghetti sauce!
- Note* - After they are fried, Raviolis can be frozen until you are ready to eat them. To heat frozen Raviolis, heat oven to 375 degrees and cook 10-15 minutes, or until sizzling hot. Monitor carefully, you don't want them to burn!
Nutrition Facts : Calories 493.1, Fat 6.3, SaturatedFat 1.7, Cholesterol 93.6, Sodium 1092.6, Carbohydrate 89, Fiber 4.6, Sugar 3.7, Protein 18.1
ST. LOUIS TOASTED RAVIOLI
Got this recipe from a St. Louis Bar and Grill. My DH and his friends love it. I usually have to double the recipe.
Provided by ratherbeswimmin
Categories Cheese
Time 30m
Yield 24 appetizers
Number Of Ingredients 8
Steps:
- Combine milk and egg in a small bowl.
- Place breadcrumbs and salt in a shallow bowl.
- Dip ravioli in milk mixture, and coat with breadcrumbs.
- Pour oil to depth of 2 inches into a Dutch oven; heat to 350 degrees.
- 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 warm spaghetti or pizza sauce.
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