Toasted
Ravioli is a specialty of Italian-Americans from The Hill in St. Louis,
Missouri. The ravioli are not actually toasted at all!
Featured in the Capital Cooking Cookbook
As seen on the Meet Me in St. Louis episode
As seen on the Meet Me in St. Louis episode
| 2 tablespoons milk 1 egg 3/4 cup Italian seasoned bread crumbs 1/2 teaspoon salt (optional) 12 ounces of frozen Cheese and meat ravioli, thawed | 3 cups vegetable or Canola oil for frying 2 tablespoons grated Parmesan cheese 16 ounces of marinara Sauce Flour Salt and Pepper |
Put flour, salt and pepper into a shallow dish. Combine milk and egg with a fork in the second small shallow bowl. Place bread crumbs, salt and pepper, and 1 tablespoon of Parmesan cheese in another small bowl.
Meanwhile heat the marinara sauce in a large saucepan over medium-low heat. You can make homemade marinara or use a jar if you don’t have the time.
Dip the thawed ravioli into flour, then the egg mixture, then bread crumbs and set on a platter with wax paper to fry. Repeat for remaining ravioli.
Pour oil into large heavy pan about 2 inches deep. Heat the oil over medium heat. You can tell it is ready when you sprinkle in bread crumbs and they sizzle.
Fry ravioli, a few at a time, 1 minute on each side or until golden. Be sure not to crowd the pan when frying. Drain on paper towels. Place them on a platter and sprinkle with Parmesan cheese and fresh parsley. Serve immediately with hot marinara sauce.
*You could also use a deep fryer if you have one. Make sure the temperature is set to 350-375 degrees.
Photo by Emily Clack
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