If you’re looking for a dish that’s crispy, cheesy, and just plain fun, let me introduce you to St. Louis Toasted Ravioli. These golden, breaded pockets of pasta are stuffed with savory meat or cheese, fried to perfection, and served with a side of marinara sauce for dipping. They’re like little Italian-American flavor bombs—crunchy on the outside, warm and gooey on the inside. This is the ultimate crowd-pleaser for game nights, casual dinners, or whenever you want to bring a taste of St. Louis to your table. I first tried these at a local Italian restaurant in Missouri and instantly fell in love. Now, they’re a regular in my kitchen because they’re easy to whip up and always get rave reviews. Whether you’re hosting friends or just treating yourself, these toasted raviolis are guaranteed to hit the spot.
Why You’ll Love This Recipe
- Quick and easy: Ready in under 30 minutes, perfect for busy weeknights or spontaneous gatherings.
- Irresistible flavor: The combo of crispy breadcrumbs, melty filling, and tangy marinara is pure comfort food magic.
- Crowd-pleasing: Kids, adults, picky eaters—everyone loves these dippable, crunchy bites.
- Versatile: Serve as an appetizer, snack, or even a main dish with a side salad.
- Customizable: Use store-bought ravioli (meat, cheese, or veggie) or make your own for a personal touch.
- No fancy equipment: Just a skillet or air fryer, some basic ingredients, and you’re good to go.
- Gluten-free option: Swap regular breadcrumbs for gluten-free ones and use gluten-free ravioli for dietary needs.
Ingredients You’ll Need
- Fresh or frozen ravioli (meat, cheese, or a mix—store-bought is perfect; thaw if frozen)
- Eggs (to help the breadcrumbs stick)
- Italian-style breadcrumbs (for that classic crunch; panko works for extra crispiness)
- Grated Parmesan cheese (mix into the breadcrumbs for a cheesy boost)
- All-purpose flour (helps the coating adhere; gluten-free flour works too)
- Italian seasoning (adds that herby, pizza-parlor vibe)
- Salt and pepper (just a pinch to season the coating)
- Vegetable oil (for frying; canola or avocado oil are great alternatives)
- Marinara sauce (store-bought or homemade—don’t skimp, it’s key for dipping!)
- Fresh parsley (optional, for a pretty garnish)
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Set up your breading station
Grab three shallow bowls to make the coating process a breeze. In the first bowl, add ½ cup all-purpose flour with a pinch of salt and pepper. In the second, whisk 2 large eggs with 1 tablespoon of water until smooth. In the third, mix 1 cup Italian-style breadcrumbs, ¼ cup grated Parmesan, and 1 teaspoon Italian seasoning. This setup keeps things organized and fun.
Pro tip: If your ravioli are frozen, thaw them in the fridge for a few hours or at room temperature for about 30 minutes. Fresh ravioli work straight from the package.
Step 2: Bread the ravioli
Working in small batches, dip each ravioli (about 24 pieces, or a 20-ounce package) into the flour, shaking off excess. Next, dunk it in the egg mixture, letting any extra drip off. Finally, coat it in the breadcrumb-Parmesan mix, pressing gently to make sure it sticks. Place the breaded ravioli on a plate or baking sheet.
Note: Don’t rush this step—make sure each ravioli is fully coated for maximum crunch. If the breadcrumbs start clumping, give the mixture a quick stir.
Step 3: Heat the oil (or prep for baking/air frying)
For frying, pour about ½ inch of vegetable oil into a large skillet and heat over medium until it shimmers (about 350°F if you have a thermometer). For baking, preheat your oven to 400°F and line a baking sheet with parchment paper; lightly spray the ravioli with cooking spray. For air frying, preheat your air fryer to 375°F.
Choose your method: Frying gives that authentic St. Louis crunch, but baking or air frying is lighter and still super crispy.
Step 4: Cook the ravioli
If frying, add 6–8 ravioli to the hot oil at a time, being careful not to crowd the pan. Fry for 2–3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain. For baking, place ravioli on the prepared baking sheet and bake for 12–15 minutes, flipping halfway, until golden. For air frying, cook in batches for 8–10 minutes, shaking the basket halfway through.
Watch closely: Ravioli cook fast, and overcooking can make the filling burst. They’re done when the coating is golden and the filling is hot.
Step 5: Warm the marinara
While the ravioli cook, heat 1 cup of marinara sauce in a small saucepan over low heat or in the microwave for 1–2 minutes. Stir to keep it smooth. A warm, tangy marinara is the perfect partner for these crispy bites.
Variation: Add a pinch of red pepper flakes to the marinara for a spicy kick, or stir in a tablespoon of cream for a richer sauce.
Step 6: Serve it up
Arrange the toasted ravioli on a platter, sprinkle with a little extra Parmesan and chopped parsley (if using), and serve with the warm marinara sauce on the side. These are best enjoyed hot and crispy, so gather your crew and dig in!
Serving idea: Pair with a Caesar salad and garlic bread for a full Italian-inspired meal, or serve as a game-day appetizer with extra dipping sauces like ranch or pesto.
Helpful Tips
- Meal prep made easy: Bread the ravioli up to 8 hours ahead and store them in the fridge on a baking sheet, covered with plastic wrap. Cook just before serving for the best texture. The marinara can be prepped 3–4 days in advance.
- Storing leftovers: Store cooked ravioli in an airtight container in the fridge for up to 3 days. The coating may soften, but they’re still tasty. Marinara keeps for up to a week in the fridge.
- Reheating for crunch: Reheat in a 375°F oven for 5–7 minutes or an air fryer at 350°F for 3–4 minutes to restore crispiness. Microwaving works in a pinch but makes them soggy.
- Perfect pairings: Serve with a crisp white wine like Pinot Grigio or a light beer to complement the richness. A side of roasted veggies or a simple arugula salad balances the meal.
- Get creative: Swap the marinara for Alfredo sauce or a garlic butter dip for a decadent twist. Try different ravioli fillings like spinach and ricotta or mushroom for variety. For a fun spin, toss the cooked ravioli in a little buffalo sauce for a spicy appetizer.
- Kid-friendly hack: Cut larger ravioli in half after breading for smaller, bite-sized pieces that are easier for little hands to dip and eat.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Yes! Bread the ravioli up to 8 hours in advance and refrigerate until ready to cook. The marinara can be made or warmed up to 3 days ahead and stored in the fridge.
Can I freeze this recipe?
Absolutely. Freeze breaded (uncooked) ravioli in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding 1–2 minutes to the cooking time. Marinara freezes well for up to 3 months in an airtight container.
What if I don’t have Italian breadcrumbs?
No problem! Use plain breadcrumbs or panko and mix in 1 teaspoon each of dried oregano, basil, and garlic powder for that Italian flavor. Add extra Parmesan for richness.
Is this recipe good for meal prep?
It’s best enjoyed fresh for maximum crunch, but you can prep the breaded ravioli and sauce ahead to save time. Cooked ravioli can be reheated for lunches or dinners, though the texture is best on day one.
How do I make it vegetarian?
Most cheese or veggie-filled ravioli are already vegetarian, so just double-check your store-bought brand. For vegan, use plant-based ravioli, swap eggs for a flaxseed slurry (1 tbsp flaxseed meal + 3 tbsp water per egg), and use vegan breadcrumbs and Parmesan.
I whip up these St. Louis Toasted Ravioli whenever I’m craving something cozy yet festive—probably once every couple of weeks, especially during football season or when friends come over. They’re so easy to make, and the look on everyone’s face when they bite into that crispy, cheesy goodness is priceless. My favorite way to serve them is with a big bowl of marinara and a sprinkle of extra Parmesan, maybe with a cold drink on the side. Try this recipe out and let me know how it goes—it’s a total game-changer for quick dinners or party snacks! Share your thoughts or any fun twists you add in the comments below; I’d love to hear from you.
St. Louis Toasted Ravioli
Ingredients
- 1 16 ounce jar marinara sauce
- 1 large egg
- 2 tablespoons whole milk
- ¾ cup Italian seasoned bread crumbs
- ½ teaspoon salt optional
- ½ 25 ounce package frozen cheese ravioli, thawed
- 3 cups vegetable oil for frying or as needed
- 1 tablespoon grated Parmesan cheese
Instructions
- Heat the oil: In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until hot.
- Prepare the egg mixture: In a shallow bowl, whisk together the egg and whole milk.
- Prepare the breading: In another shallow bowl, combine the Italian seasoned bread crumbs and salt (if using).
- Coat the ravioli: Dip each ravioli into the egg mixture, then coat with the breadcrumb mixture, pressing gently to ensure it sticks.
- Fry the ravioli: Carefully place the coated ravioli in the hot oil, frying in batches to avoid overcrowding. Fry for 2–3 minutes per side, or until golden and crispy.
- Drain the ravioli: Remove the ravioli from the oil and place on a paper towel-lined plate to drain excess oil.
- Heat the marinara sauce: In a small saucepan, heat the marinara sauce over medium heat until warmed through.
- Serve: Serve the toasted ravioli with the marinara sauce for dipping and sprinkle with grated Parmesan cheese.
Notes
- For a lighter version, consider baking the ravioli at 400°F (200°C) for 15–20 minutes, flipping halfway through, until golden and crispy.
- Ensure the oil temperature remains consistent to achieve an even crispiness.
