Got this recipe from a St. Louis Bar and Grill. My DH and his friends love it. I usually have to double the recipe.
by ratherbeswimmin'
30 min | 15 min prep
24appetizers
St. Louis Toasted Ravioli ingredients
- 2 tablespoons milk
- 1 large egg, beaten
- 3/4 cup dry Italian seasoned breadcrumbs
- 1/2 teaspoon salt (to taste)
- 13 3/4 ounces frozen cheese ravioli, thawed
- vegetable oil
- grated parmesan cheese
- spaghetti sauce or pizza sauce
St. Louis Toasted Ravioli Recipe
- Combine milk and egg in a small bowl.
- Place breadcrumbs and salt in a shallow bowl.
- Dip ravioli in milk mixture, and coat with breadcrumbs.
- Pour oil to depth of 2 inches into a Dutch oven; heat to 350 degrees.
- Fry ravioli, a few at a time, 1 minute on each side or until golden.
- Drain on paper towels.
- Sprinkle with Parmesan cheese, and serve immediately with warm spaghetti or pizza sauce.
Tags, Recipe: louis, Ravioli, Toasted
These little wonders are amazing! Very easy to make as a last minute appetizer for any occasion. -And I’ll fry anything once!
DH ate every one!! Thanks for the wonderful snack!!
Wow! What a great appetizer this is! I made these in advance and then just reheated in the oven … and sprinkled with some grated Asiago cheese. One thing I did differently was to dust the thawed ravioli with flour. I tossed them all into a bag of seasoned flour to keep them from sticking to each other. Then I dipped in egg and seasoned bread crumbs. Delicious! I can’t wait to try it with meat ravioli.
I made this for a party tonight and it was just so-so. Definitely not the best appetizer there. Had leftovers that I just threw away. Probably will not make again.
I needed a quick make for a last minute foot ball party, I have been asked to make these for 3 more events since then! Easy and sooo yummy!
Loved these!!! Nice change from the usual nibbles. Will serve these often.
I made these for the football game viewing this past weekend, and they were both delicious and perfect for the occasion. Easy to make, and not alot of time in the kitchen. Used some sauce I had already on hand, and will no doubt be using this recipe again during the season. Thank you Di!
Crispy, cheesy and delicious and soo easy to make. They taste just as good as the ones I had at a fancy pants Italian restaurant last month!
perfect!
Well i liked it, it was nice and crispy.I liked this deep fried goodness.I used italian style breadcrumbs and it got a little clumpy. I guess because the breadcrumbs were not very fine.Next time maybe i’ll try cornmeal or flour with some italian herbs in it.
Oh how I’ve missed Toasted Raviolis!!!! I moved away about 12 years ago and I always get some when I go back to visit, but I haven’t been in over a year and I was DYING for some the other day. Thank you for the recipe!!!Make sure you get a good tasting ravioli… the kind I got were kind of blah… but I”m also trying LOBSTER and some asparagus ricotta rav’s next time. Yum!
Excellent! I used Portabella Mushroom Ravioli, cooked it batches and kept warm in the oven with a light sprinkling of Asiago Cheese-Marinara to dip in-the Steak Salad ended up being the side. When I feel the need to cheat and want fried “something”, this will be it! Thanks for posting,
Di
This is my son’s favorite! He begs me to make this and I never want to make it because in the past I’ve precooked the ravioli and it’s a major pain. This recipe is incredible and fairly quick, all things considered! These were the best tasting toasted raviolis I’ve ever made and my entire family was in heaven eating dinner tonight. Thank you so much!! I will definitely be making your recipe only from now on — and more often now!
Great ravioli. I used homemade ravioli and made as written. I used Progresso Italian panko crumbs and it worked out great.
these were a hit! I loved them. The nice crisp outside and the melted cheese center was great. Will make these again for sure, simple and yummy
These are amazing! 5 stars is not enough! I used to be able to buy toasted ravioli in the store, but they all stopped carrying them. These tasted way better in comparison. I made 1/2 cheese and 1/2 meat. Only thing I would do different is to make more!
Having come from St. Louis, I was anxious to try these. Husband raved about them, I enjoyed them but next time will make with meat raviol–think this will add that extra punch of flavor that I’m looking for. Or maybe half meat and half cheese???
I thought it was good! I think some garlic powder mixed into the crumbs would be nice. Thanks!
I made up a few of these to try, to see if I wanted to use them for my upcoming party. They were awesome! They will be added to the list for the party menu this year!
I made up a few of these to try, to see if I wanted to use them for my upcoming party. They were awesome! They will be added to the list for the party menu this year!