St. Louis Toasted Ravioli
A beloved St. Louis classic, these crispy, breaded ravioli are deep-fried to golden perfection and served with marinara sauce for dipping.
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.