These crisp fried TOASTED RAVIOLI, a St. Louis specialty, are the perfect appetizer to any Italian meal!
Toasted Ravioli is my absolute favorite appetizer. As a St. Louis native, I was fortunate enough to grow up eating these almost everywhere. When I was little, every time I went grocery shopping with my mom we’d stop at the deli counter and get some freshly made, warm, and crisp toasted ravioli. The grocery store made them pretty well, unlike the school cafeteria, but the best place to get toasted Ravioli in St. Louis is Cunetto’s House of Pasta up on The Hill. I have to get my own order of toasted ravioli just for myself. Too good to share.
Unfortunately, I haven’t lived in St. Louis since I graduated college and my craving for these amazing toasted ravioli has been high, especially during my latest pregnancy. I almost made the 7 hour drive to St.Louis just to get some!
Well, I finally broke down and made them. Life changing! I put off making these for so long because I thought it would be complicated but it turns out it is easy. A little too easy. Like, I might gain 22 pounds because… UNLIMITED supply of toasted ravioli!!!
Okay, so now you’re probably wondering what these little guys are exactly. The word “toasted” is actually deceiving because they’re actually fried. Saying “toasted” sounds more sophisticated though and also makes me feel a little better about admitting I ate ten. But as we all know, everything tastes better, no, AMAZING fried.
Classic Toasted Ravioli is made using meat filled ravioli, coating it in bread crumbs and frying until golden and crisp. Then it’s served garnished with fresh grated Parmesan and marinara sauce for dipping. I actually had a somewhat difficult time finding meat filled ravioli that were square. If your local store doesn’t have it in the refrigerator section by the cheese, check in the frozen foods aisle. If you buy them frozen then you can always have them on hand for those sudden cravings for Toasted Ravioli… and they will come. Consider yourself warned! Make these for your appetizer and followed by some Bruschetta Pasta!
- 1 1/2 pound bag of beef ravioli (fresh or frozen*)
- 1 cup buttermilk
- 2 eggs
- 2 cups Italian bread crumbs
- 1 teaspoon salt
- 1 teaspoon black pepper
- Vegetable oil
- Parmesan cheese, freshly grated
- Marinara sauce
- 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, but not too much that they are overlapping. 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 with marinara sauce for dipping.