St. Louis Style Toasted Ravioli

St. Louis Style Toasted Ravioli: Ravioli, Breadcrumbs, Egg, Milk

St. Louis Style Toasted Ravioli: Ravioli, Breadcrumbs, Egg, Milk

St. Louis Style Toasted Ravioli

Since we are moving back to the United States soon, I decided to treat some of my friends to some culinary nostalgia from my hometown.

Ingredients

1 package of vegetarian Ravioli, about 24 pieces

1 Egg

2 Tbsp Milk

3/4 c Italian Seasoned Breadcrumbs

Oil for deep frying

1 jar of Marinara Sauce

To Prepare

Scramble the Egg in a small bowl and stir in the Milk. In a separate small bowl place the Breadcrumbs. One by one, soak the Ravioli in the Egg-Milk mixture, then put in the Breadcrumbs bowl to coat. Set to the side on a plate or baking tray. Heat the oil for deep frying. When the oil is heated to sufficient temperature, fry the Ravioli bit by bit. I fried them two at a time, for about one minute each, turning over after 30 seconds. They should be a golden brown when done.

Heat the Marinara Sauce separately in a saucepan and serve as a dipping sauce. Serve immediately.

2 thoughts on “St. Louis Style Toasted Ravioli

    • It was simple! One tip: If you can find frozen ravioli, those are easier to coat. If you can’t find frozen, then it’s still okay. You can freeze the fresh ones for a short while before breading them, or bread them first, then place in the freezer. I’ve also heard of people tossing everything in a sealable plastic bag and shaking them to bread, but I’ve never tried that. When I was a kid, we would just use bowls.

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