St Louis Toasted Ravioli Recipes

TOASTED RAVIOLI

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

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.

ST. LOUIS TOASTED RAVIOLI RECIPE

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!

ST. LOUIS TOASTED RAVIOLI

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.

TOASTED RAVIOLI

Steps:

• Sprinkle a thin layer of bread crumbs evenly over the bottom of a shallow tray or pan.
• Dip ravioli into milk, and place close together on top of the crumbs. Cover completely with more bread crumbs. Pat down so the coating adheres. Repeat as necessary until all the ravioli is coated. (If you prefer, the ravioli can be dipped and breaded separately.)
• Fry in oil heated to 375 degrees for 3 or 4 minutes, or until golden brown. Drain.
• Place on heated plate. Sprinkle at once with Parmesan cheese and serve plain or dipped in a tomato, meat or butter sauce.

ST. LOUIS STYLE TOASTED RAVIOLI

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!

ST. LOUIS TOASTED RAVIOLI

Steps:

• 1. Preheat oven to 450 degrees. 2. Toss first 7 ingredients together in a casserole dish. Roast 35-40 minutes, or until tomatoes are soft. Mash with a potato masher or fork, keeping tomatoes a bit chunky, then stir in the basil. 3. Combine crumbs, parmesan and paprika in a resealable plastic bag; beat eggs and milk together in a bowl. 4. Dredge ravioli first in flour, dip in egg wash, then coat in the bread crumbs. Chill on a rack for 15 minutes; heat vegetable oil to 360 degrees in a high-sided pot. 5. Fry ravioli in batches until golden, 2-3 minutes; drain on paper towels. Garnish with cheese and parley; serve with marinara sauce for dipping.

CHARLIE GITTO'S TOASTED RAVIOLI

Steps:

• For the dough: In a large mixing bowl, add all of the ingredients, and mix until the ingredients come together to form a dough. Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 to 15 minutes. Wrap in plastic wrap and set aside.
• Preheat the oven to 350 degrees F.
• For the meat filling: combine the beef, veal, onion, celery, carrots, salt, and pepper in a roasting pan and roast until cooked through, about 1 hour. Let cool.
• Add the spinach, then grind ingredients in a meat grinder with a fine grind. Add the eggs and cheese, and mix well, to create a paste-like texture.
• Roll out the dough on a floured surface using a rolling pin. Make a large, very thin layer of dough. Spread out a thin layer of filling on half of one side of the dough, using a spatula. Fold the dough end over the filling side of the dough. Mark the filled dough with a ravioli marker (ravioli rolling pin). Cut ravioli out using a ravioli cutter. Freeze until hard.
• To bread the ravioli: Make an egg wash by mixing together the eggs and the milk. Add the ravioli to the wash, then dip in the seasoned bread crumbs. Refreeze until ready to fry.
• Preheat a deep fryer to 350 degrees F.
• Fry the ravioli until golden brown. Serve hot on a plate sprinkled with freshly grated Parmesan on top and tomato sauce on the side.