Toasted Ravioli is a St. Louis style based Italian appetizer that fries fresh ravioli in crumbs and dips them in pizza sauce or marinara.
Toasted Ravioli
By Sue Lau | Palatable Pastime
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Toasted Ravioli is my recipe of the day with the blogging group Foodie Extravaganza. We get together once a month to post recipes for a food holiday occurring that month. This month our topic is on ravioli recipes for National Ravioli Day. What a great way to get Spring off to a great start!
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I chose to do toasted ravioli since it is a local favorite of my hometown of St. Louis. Everybody loves the food out on “The Hill” which is the nickname for the old Italian neighborhood.
As popularity goes, these crispy appetizers have spread worldwide. You can dunk them in what you want. I prefer pizza sauce.
You can also choose whichever type fresh ravioli (from the refrigerated section of the market). I don’t prefer frozen, but you could use those thawed. But these are meant to be fried uncooked, so don’t pick out anything dried, and don’t boil them first.
Foodie Extravaganza
National Ravioli Day: March 21
- Easy Ravioli Lasagna from Food Lust People Love
- Garden Greens-Stuffed Ravioli from Culinary Cam
- Gluten Free Gnudi (Naked Ravioli) In Butter Garlic Sauce from Sneha’s Recipe
- Homemade Spinach and Cheese Ravioli with Tomato Sauce from Karen’s Kitchen Stories
- Seafood Ravioli from A Day in the Life on the Farm
- Toasted Ravioli from Palatable Pastime
Toasted Ravioli
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Toasted Ravioli
Toasted Ravioli
Equipment
- 1 large skillet
Ingredients
- 10 ounces refrigerated fresh beef ravioli (about 60 pieces; I used Buitoni brand)
- 2 large eggs
- 1/4 cup water
- cooking oil as needed; affects nutrition info below
- 1/4 cup grated Parmesan cheese
- 12 ounces jarred pizza sauce or marinara sauce
Seasoned Bread Crumbs:
- 1-1/4 cups dried bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon garlic powder
Instructions
- Stir seasonings into bread crumbs and place in shallow bowl.
- In another shallow bowl, whisk eggs with cold water.
- Dip uncooked fresh ravioli into egg wash, then into breadcrumbs.
- Heat shallow oil in a large skillet about one inch deep to a moderate temp.
- Add coated ravioli to oil and cook about 2 minutes per side, or until puffed and golden.
- Do not crowd the pan.
- Drain on paper toweling and sprinkle with Parmesan cheese.
- Serve with pizza sauce or marinara sauce as a dipping sauce.
Notes
Nutrition
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So interesting! I saw something like this and was curious about the meat filling cooking that quickly. Or is the meat filling already cooked? Regardless, this looks like something I need to try.
I’ve never torn open an uncooked refrigerated ravioli. They are always cooked after frying. The cook time is slightly less than boiling, considering the oil is a much higher temperature than boiling water. And quite honestly, there isn’t that much filling inside as they are fairly small. But if you use homemade ravioli, you should probably test the first one for doneness and cook time. Thicker dough or more meat than the standard ingredient can change everything.
Another dish I need to try! These looks so crispy and delish.
What a great addition to an appetizer buffet. Can’t wait to try them.
Love ravioli so these have been added to my must try list.