St. Louis Toasted Ravioli
Deep-fried, breadcrumb-coated ravioli served with marinara sauce, a signature St. Louis Italian-American appetizer.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Deep fryer or heavy pot
- •Wire rack
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 17
- carbs
- 32
- protein
- 14
- calories
- 340
Instructions
- 1
Dip the ravioli briefly in buttermilk so the coating sticks.
- 2
Set out three shallow bowls with flour, beaten eggs, and breadcrumbs mixed with parmesan.
- 3
Coat each ravioli in flour, then egg, then breadcrumbs. Press gently so the crumbs stick.
- 4
Heat oil to 350°F in a deep pot or fryer.
- 5
Fry ravioli in small batches for 2-3 minutes until golden brown and crisp.
- 6
Drain them on a wire rack. Sprinkle with a pinch of salt.
- 7
Serve hot with warm marinara sauce and extra parmesan for sprinkling.
Chef's tips
Freeze the breaded ravioli for 15 minutes before frying so the crust stays in place. Do not add too many at once or the oil will cool down.
Storage
Best eaten fresh; leftovers keep refrigerated 2 days.
Reheating
Reheat in a 400°F oven on a rack until crisp again; microwaving makes them soggy.
Common mistakes to avoid
- •Using oil that is not hot enough, which makes the ravioli greasy
- •Skipping the quick freeze, which causes the breading to fall off in the oil
Serving suggestions
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