Toasted Ravioli

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.  

Items used to make this recipe:

(affiliate links)

• Italian seasoned bread crumbs https://amzn.to/2Whv1E4

• spider strainer https://amzn.to/3duF2n2

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Toasted Ravioli

makes 3 servings

Printable Recipe

Ingredients

• 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

Directions

1. Place beaten egg in one bowl; bread crumbs in another.

2. In a medium non-stick pan, heat about 1 inch of oil to about 35oF.

3. Dip ravioli in egg, then bread crumbs.

4. 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.

5. Place ravioli on a platter and sprinkle with grated parmesan, freshly chopped parsley, and freshly chopped basil.

6. Serve with your favorite tomato sauce for dipping.

Flat Skillet Bacon

I love bacon, but I hate the way it sputters and spurts and curls when you cook it in a skillet.  A while back I shared this technique for roasting bacon in the oven that produces fairly flat strips, but I reserve that technique for times when I want to make a lot of bacon.  For just a few strips, here's a stove-top technique from the folks at Cook's Illustrated. 

Place thick-cut bacon in a cold skillet and cover with water.  I know, "say what?", but trust me, it works, I promise.

Turn the heat on high.

Heat the skillet, uncovered, until the water begins to boil.

Turn the heat down to medium.

Continue cooking, uncovered, and without touching the bacon, until most of the water has evaporated.

Reduce heat to medium-low.

Continue cooking, turning as needed, until both sides are brown.  I like it chewy, but cook it longer if you like it crispy.

Of course, bacon and eggs go hand-in-hand so I had to scramble some up.

And there you go.  I hope you'll give it a try.

How to Cook Flat Bacon in a Skillet

makes 2 servings

Printable Recipe

Ingredients

• 4 slices thick-cut bacon

• water

Directions

1. Place bacon in a cold skillet; cover bacon with water.

2. Place heat on high and cook until water boils.

3. Reduce heat to medium and continue cooking until water evaporates.

4. Reduce heat to medium-low and cook until done, turning as needed so both sides brown evenly.