Toasted Ravioli is a beloved Midwestern appetizer that turns traditional Italian pasta into a crispy, golden delight. These breaded and fried ravioli are typically filled with meat or cheese and served hot with a side of marinara sauce for dipping. The combination of a crunchy exterior and a warm, flavorful filling makes this dish truly irresistible.
Toasted Ravioli:
Perfect for parties, game nights, or casual family dinners, St. Louis Toasted Ravioli offers an indulgent yet comforting bite of local flavor. It’s a symbol of St. Louis’ vibrant food culture — where Italian heritage meets American creativity to produce something truly iconic.
History of Ravioli:
St. Louis Toasted Ravioli was born by accident in the 1940s in “The Hill” neighborhood of St. Louis, a historic Italian-American district. The story goes that a cook at Oldani’s (now Charlie Gitto’s) accidentally dropped ravioli into hot oil instead of boiling water. Rather than discard it, he served it fried — and it was an instant hit. The crunchy, golden pasta pockets quickly became a regional favorite, eventually spreading nationwide as a signature dish of St. Louis cuisine.
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Toasted Ravioli – A Crunchy Twist on an Italian Classic
Ingredients
- 1 package (about 12–16) fresh or frozen ravioli (meat or cheese-filled)
- 1 cup milk or buttermilk
- 2 eggs, beaten
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- Vegetable oil (for frying)
- Marinara sauce (for dipping)
- Fresh parsley (for garnish, optional)
Instructions
- Preheat oil in a deep skillet or fryer to 350°F (175°C).
- Whisk eggs and milk together in a bowl.
- In another bowl, combine breadcrumbs and Parmesan cheese.
- Dip each ravioli into the egg mixture, then coat it in breadcrumbs.
- Fry ravioli in batches until golden brown and crispy, about 1–2 minutes per side.
- Remove and drain on paper towels.
- Serve hot with marinara sauce and sprinkle with parsley if desired.
Notes
- Use fresh or thawed ravioli — frozen ones may cause oil splatter.
- You can bake them instead of frying for a lighter version.
- Parmesan in the breading adds extra flavour and crunch.
- Serve immediately for best texture.
- Pair with a cold beer or Italian soda for an authentic experience.
Tips for Toasted:
- Double-coat for crispiness: Dip twice in breadcrumbs for a thicker crust.
- Don’t overcrowd the pan: Fry in small batches to ensure even cooking.
- Keep warm in the oven: Place fried ravioli on a baking sheet in a warm oven until readyto serve.
- Use seasoned breadcrumbs: They enhance the flavor profile beautifully.
- Add a dusting of Parmesan: Right after frying for a delicious finish.
FAQs for Toasted Ravioli:
Q: Why is it called “Toasted” Ravioli if it’s fried?
The name “toasted” was chosen for marketing — it sounded more appealing than “fried.”
Q: Can I air fry Toasted Ravioli?
Yes! Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway for a lighter version.
Q: What kind of ravioli works best?
Beef, cheese, or Italian sausage-filled ravioli are traditional favorites.
Q: Can I prepare it ahead of time?
Yes, bread the ravioli ahead and refrigerate for up to 4 hours before frying.
Q: What dipping sauces pair well?
Marinara is classic, but Alfredo or spicy arrabbiata sauce also taste great.
Conclusion:
St. Louis Toasted Ravioli is a crispy, golden appetizer that captures the heart of Midwestern comfort food. With its rich Italian roots and American innovation, it’s no wonder this dish has become a household favorite across the country. Serve it hot with marinara sauce, and watch it disappear in minutes — it’s crunchy, cheesy perfection in every bite!