Toasted ravioli, or breaded deep-fried ravioli, is an appetizer created and popularized, in St. Louis, Missouri. Toasted ravioli can be found on the menus of many St. Louis restaurants including those of The Hill, a predominantly Italian neighborhood.
I travel down to St. Louis frequently for work and when I'm feeling like carb loading, I often eat local and ingest some nice deep fried raviolis. What spicy chicken wings are to Buffalo, toasted ravioli is to St. Louis.It's a local and cultural icon for many. I've made them a few times, and this is the recipe I've always chosen to use.
Please feel free to reach out if you have anyway recommendations or ways to "zing" it up.
Toasted Ravioli
Yield - 10 people
*I often cut the recipe exactly in half if I'm sharing with a group of people.
1 - 9 1/2- or 10-ounce box bread crumbs, plain or seasoned
50 fresh uncooked ravioli, cheese- or meat-filled, or 1 can (3 pounds, 2 ounces) brine-packed ravioli.
Well drained 1 cup evaporated milk
Oil for deep-frying Parmesan cheese, grated.
2 cups tomato, meat or butter sauce for dipping, optional.
1.Sprinkle a thin layer of bread crumbs evenly over the bottom of a shallow tray or pan.
2.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.)
3.Fry in oil heated to 375 degrees for 3 or 4 minutes, or until golden brown. Drain.
4.Place on heated plate. Sprinkle at once with Parmesan cheese and serve plain or dipped in a tomato, meat or butter sauce.
