TOASTED RAVIOLI
Provided by Garnish and Glaze
Time 50m
Number Of Ingredients 9
Steps:
- In a bowl, mix buttermilk and eggs together.
- In another bowl, mix bread crumbs, salt, and pepper together.
- Dip each ravioli in the milk mixture and then press into the bread crumbs, coating both sides of the ravioli well. Place on a large baking sheet.
- Place the breaded ravioli in the freezer for about 30 minutes or until firm. Meanwhile, fill a deep pot with 2 inches of oil and heat to 350 degrees F.
- Working in batches, place several ravioli in the oil. Cook for 4-5 minutes, flipping halfway, until golden. Remove from the oil and place on a paper towel lined plate or pan. Sprinkle with Parmesan cheese. Serve warm along with marinara sauce for dipping.
ST. LOUIS TOASTED RAVIOLI
The St. Louis style of preparing ravioli is unique and delicious. The ravioli is breaded, fried and served with marinara sauce and a sprinkling of Parmesan cheese.
Provided by Barb
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ravioli Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
- In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
- In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. 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 hot marinara sauce.
Nutrition Facts : Calories 374 calories, Carbohydrate 39.3 g, Cholesterol 56.5 mg, Fat 19.2 g, Fiber 4.3 g, Protein 11.4 g, SaturatedFat 4.6 g, Sodium 885.9 mg, Sugar 8.8 g
ST. LOUIS TOASTED RAVIOLI RECIPE
This St. Louis toasted ravioli recipe is a perfect appetizer to serve for the big game. Baked for convenience of making the appetizers in large quantities!
Time 1h
Number Of Ingredients 13
Steps:
- Thaw your ravioli if it is frozen.
- Pulse bread pieces in a food processor until you have 2 - 3 cups of breadcrumbs.
- Add ½ teaspoon each of dried oregano, rosemary, thyme, basil and garlic powder and pulse together.
- Add ¼ cup finely grated parmesan cheese and pulse together.
- Get your ravioli slightly wet and coat in flour.
- Beat up 2 - 3 eggs in a small bowl.
- Dip the flour coated ravioli into the egg and then into the breadcrumb mixture, coating both sides well with the breadcrumbs. Place the breadcrumb coated ravioli on a cookie sheet that has been sprayed with oil, preferably olive oil.
- Bake the ravioli at 400 degree for 10 - 15 minutes, or until the ravioli are warm and starting to get crisp.
- Remove the cookie sheet from the oven and switch it to broil.
- Melt ¼ - ½ cup butter and drizzle half of the butter over the ravioli.
- Place the cookie sheet on the top rack and broil for 2-3 minutes, or until the breading is well browned. Watch carefully or you will burn the breading!
- Remove the cookie sheet, flip over the ravioli, drizzle the remaining butter onto the ravioli, and broil again for 2-3 minutes.
- Heat up have Ragu® Old World Style Traditional sauce for dipping and serve!
Nutrition Facts : Serves 15+
ST. LOUIS TOASTED RAVIOLI
Got this recipe from a St. Louis Bar and Grill. My DH and his friends love it. I usually have to double the recipe.
Provided by ratherbeswimmin
Categories Cheese
Time 30m
Yield 24 appetizers
Number Of Ingredients 8
Steps:
- 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.
ST. LOUIS TOASTED RAVIOLI
The St. Louis style of preparing ravioli is unique and delicious. The ravioli is breaded, fried and served with marinara sauce and a sprinkling of Parmesan cheese.
Provided by Barb
Categories Ravioli
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
- In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
- In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. 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 hot marinara sauce.
Nutrition Facts : Calories 374 calories, Carbohydrate 39.3 g, Cholesterol 56.5 mg, Fat 19.2 g, Fiber 4.3 g, Protein 11.4 g, SaturatedFat 4.6 g, Sodium 885.9 mg, Sugar 8.8 g
ST. LOUIS STYLE TOASTED RAVIOLI
Authentic St. Louis Style toasted ravioli that you can find on the menu of any resturaunt in St. Louis. When I moved to Las Vegas, Nevada, I was suprised to find out that no one had even HEARD of these tasty treats that I had so often taken for granted when I lived in St. Louis. What is an out-of-towner, or in my case a relocated St. Louis Native, to do? Follow this recipe of course! Memories of Imo's or Cecil Whittakers pizza will surely ensue...ENJOY!
Provided by nmlawrence
Categories Meat
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Prep:
- Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying. It is ready when a tiny splash of water makes the oil sizzle. (CAREFUL WITH THIS METHOD, IT SOMETIMES MAKES THE OIL POP. DON'T LEAN OVER THE FRYER, AND USE AN OVEN MIT(S) TO PROTECT YOUR HANDS AND ARMS!)
- Mix water with eggs and beat well, set aside. Pour Italian bread crumbs and garlic salt(optional) in a bowl, set aside. Pour flour in a separate bowl, set aside. I have found that lining the ingredients up in this order makes things more efficient and less messy; Flour, egg mix, and bread crumbs.
- Roll out a 13-15in section of aluminum foil. This is where the breaded ravioli can set until you are ready to fry them.
- Roll out a 13-15in section of paper towels, 3-4 layers thick. If you have one, place a cooling rack on top of the paper towels. This is where the fried ravioli will drain.
- Cook:.
- Dip ravioli in flour, then in the egg mixture, and then roll ravioli in the bread crumbs. Ravioli should be completely and thickly covered in bread crumbs. If you are having a hard time making the bread crumbs stay on thick, re-dip in egg mix and roll in bread crumbs again. Set breaded ravioli on the aluminum foil until you are ready to fry them.
- Depending on the size of your fryer, place 2-5 raviolis in the fryer at a time. USE A METAL SPOON TO TRANSPORT RAVIOLIS TO THE FRYER, AND USE AN OVEN MIT ON THE HAND YOU ARE HOLDING THE SPOON. NEVER USE YOUR BARE HANDS! Stir occasionally to make sure raviolis aren't sticking together. It should take about 1 minute to cook, or until the raviolis are crispy and golden brown. Remove from the fryer and spread out on the paper towels/draining rack.
- Serve HOT with you favorite marinara or spaghetti sauce!
- Note* - After they are fried, Raviolis can be frozen until you are ready to eat them. To heat frozen Raviolis, heat oven to 375 degrees and cook 10-15 minutes, or until sizzling hot. Monitor carefully, you don't want them to burn!
Nutrition Facts : Calories 493.1, Fat 6.3, SaturatedFat 1.7, Cholesterol 93.6, Sodium 1092.6, Carbohydrate 89, Fiber 4.6, Sugar 3.7, Protein 18.1
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