Description
This St. Louis Toasted Ravioli recipe features ravioli breaded and fried to a crisp, golden brown perfection, then dusted with Parmesan cheese and served with warm marinara sauce for dipping. A delicious, iconic appetizer or snack that's quick and easy to prepare.
Ingredients
For the Marinara Sauce
- 1 (16 ounce) jar marinara sauce
For the Ravioli
- 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
- Prepare Marinara Sauce: Heat the marinara sauce in a saucepan over medium heat until it reaches a gentle boil, then reduce the heat to low and let it simmer on low until ready to serve.
- Mix Egg and Milk: In a small bowl, whisk together the egg and whole milk until fully combined to create the dipping mixture for the ravioli.
- Prepare Bread Crumbs: In a separate small bowl, combine the Italian seasoned bread crumbs with the optional salt and mix well.
- Coat Ravioli: Dip each thawed cheese ravioli into the egg and milk mixture, making sure it is fully coated, then immediately dredge in the bread crumb mixture to evenly coat each ravioli.
- Heat the Oil: Pour about 2 inches of vegetable oil into a large, heavy skillet or frying pan and heat over medium-high heat until hot enough that a small piece of bread crumb sizzles and browns quickly when added.
- Fry Ravioli: Fry the breaded ravioli in batches, adding a few at a time to avoid overcrowding. Cook for about 1 minute per side or until each ravioli is golden brown and crisp.
- Drain Ravioli: Remove fried ravioli with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Sprinkle the warm toasted ravioli with grated Parmesan cheese and serve immediately with the hot marinara sauce on the side for dipping.
Notes
- Use a slotted spoon or spider strainer to remove ravioli from oil to avoid excess grease.
- Be careful not to overcrowd the pan when frying to maintain the oil temperature and ensure crispiness.
- Thaw the ravioli completely before breading and frying for best texture.
- The amount of oil actually absorbed by the ravioli may vary; nutrition info is based on a 10% oil retention after frying.
- You can adjust seasoning in the bread crumbs according to your taste preferences.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Frying
- Cuisine: American
