Toasted Ravioli is a St. Louis classic, but you don't have to go there to enjoy this delicious appetizer. They take just a few minutes to make at home so pick up a package of fresh ravioli next time you're at the grocery store. You'll be glad you did.
The main components needed for this simple appetizer - a package of fresh ravioli, some Italian seasoned breadcrumbs, and a beaten egg.
Dip ravioli in beaten egg.
Then coat with Italian seasoned bread crumbs.
Fry the coated ravioli in hot oil until golden brown on both sides. Somehow I forgot to take photos of the ravioli frying and draining on paper towels, but here's the aftermath.
IMPORTANT: As soon as the ravioli are pulled out of the oil, sprinkle them with salt. If you wait until they cool down, the salt won't stick so be sure to do it while they're piping hot.
To serve, I like to pile them up on a platter with marinara sauce for dipping. Oh, and I sprinkle the whole platter liberally with grated parmesan, chopped fresh parsley, and chopped fresh basil.
makes 3 servings
- 9 ounce package fresh ravioli
- 1 large egg, beaten
- 1/2 cup Italian seasoned bread crumbs
- 1/4 cup tomato sauce for dipping
- olive oil for frying
- sea salt
- grated parmesan
- chopped fresh basil
- chopped fresh parsley
- Place beaten egg in one bowl; bread crumbs in another.
- In a medium non-stick pan, heat about 1 inch of oil to about 35oF.
- Dip ravioli in egg, then bread crumbs.
- Fry 3-4 ravioli at a time until golden brown on each side; drain well on paper towels and sprinkle hot ravioli with sea salt.
- Place ravioli on a platter and sprinkle with grated parmesan, freshly chopped parsley, and freshly chopped basil.
- Serve with your favorite tomato sauce for dipping.