Monday, May 26, 2014

Make This! Toasted Ravioli

I had my first encounter with 'toasted' or fried ravioli when I visited St. Louis this past summer. It's a classic appetizer in this city and though I wasn't sure what to make of it - we devoured the entire basket of ravioli when it arrived. Picture gooey melted cheese in the middle and a crispy shell on the outside. You'll find this dish at almost every bar and restaurant in St. Louis!

I tried this recipe from Giada De Laurentiis from Food Network and it came pretty close to the real thing! They are extremely addictive so make sure to share with a friend:


Olive oil, for frying
1 cup buttermilk
2 cups Italian-style bread crumbs
1 box store-bought cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan
1 jar store bought marinara sauce, heated, for dipping


  1. Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
  2. While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
  3. When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
  4. Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

1 comment:

  1. I tried to get the raviolis at a St. Louis' but they said they were out of them and the feature menu was almost done so they weren't getting them back. I've had good ones at Alice Fazoolis, perhaps I'll get crazy and try to make my own! :)