These crisp fried Toasted Ravioli, a St. Louis specialty, are the perfect appetizer to any Italian meal.
Author Garnish & Glaze
1 1/2poundbag of beef raviolifresh or frozen*
2cupsItalian bread crumbs
Parmesan cheesefreshly grated
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.
*Place bag of frozen ravioli in fridge the day before making to allow to thaw.