ST. LOUIS TOASTED RAVIOLI
The St. Louis style of preparing ravioli is unique and delicious. The ravioli is breaded, fried and served with marinara sauce and a sprinkling of Parmesan cheese.
Provided by Barb
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ravioli Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
- In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
- In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.
Nutrition Facts : Calories 374 calories, Carbohydrate 39.3 g, Cholesterol 56.5 mg, Fat 19.2 g, Fiber 4.3 g, Protein 11.4 g, SaturatedFat 4.6 g, Sodium 885.9 mg, Sugar 8.8 g
ST. LOUIS RAVIOLI DIP
That yummy goodness that's tucked into traditional cheese ravioli? That's exactly what this saucy, cheesy dip is, thanks to a mix of ricotta, white Cheddar and Swiss cheeses, along with McCormick® Thick & Zesty Spaghetti Sauce Mix. We're dipping breadsticks, garlic bread and our own version of breaded, fried ravioli into this crowd-pleasing appetizer.
Provided by McCormick
Categories Dips and Spreads,
Yield 28
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. For the Ravioli Dip, prepare spaghetti sauce as directed on package. Set aside and allow to cool slightly.
- Mix cream cheese, egg and shredded cheeses in medium bowl until well blended. Spread 1/2 of the cream cheese mixture on bottom of 9-inch round cake pan sprayed with no stick cooking spray. Spread 1/2 of the spaghetti sauce over cream cheese mixture. Repeat layers. Drop tablespoonfuls of ricotta cheese on top of final sauce layer.
- Bake 20 minutes or until heated through. Sprinkle with basil.
- Meanwhile for the Ravioli Dippers, mix milk and egg in small bowl. Mix bread crumbs and Seasoning on a large plate. Dip ravioli into egg mixture and then coat with bread crumb mixture. Discard any remaining egg and bread crumb mixtures.
- Pour 2 inches of oil in large skillet. Heat on medium heat. Fry ravioli in batches, about 1 minute per side or until golden brown. Drain on paper towels. Serve ravioli dippers with Roasted Ravioli Dip.
Nutrition Facts : Calories 174 Calories
ST. LOUIS TOASTED RAVIOLI
Got this recipe from a St. Louis Bar and Grill. My DH and his friends love it. I usually have to double the recipe.
Provided by ratherbeswimmin
Categories Cheese
Time 30m
Yield 24 appetizers
Number Of Ingredients 8
Steps:
- Combine milk and egg in a small bowl.
- Place breadcrumbs and salt in a shallow bowl.
- Dip ravioli in milk mixture, and coat with breadcrumbs.
- Pour oil to depth of 2 inches into a Dutch oven; heat to 350 degrees.
- Fry ravioli, a few at a time, 1 minute on each side or until golden.
- Drain on paper towels.
- Sprinkle with Parmesan cheese, and serve immediately with warm spaghetti or pizza sauce.
ST. LOUIS DEEP-FRIED RAVIOLIS
Provided by Marian Burros
Categories pastas, appetizer
Time 22m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- If raviolis are frozen, defrost. Dip raviolis into milk and then into bread crumbs.
- Heat the oil to 375 degrees and deep-fry the raviolis until golden brown, two to three minutes; turn to cook evenly. Remove from the oil; drain.
- Sprinkle with cheese and serve, with sauce for dipping.
TOASTED RAVIOLI
While visiting a friend who had just moved to St. Louis, Missouri, I tried these toasted ravioli at almost every restaurant! When I got home, I had to try to replicate them, and this recipe comes pretty close. -Cristina Carrera, Kenosha, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a shallow bowl, mix bread crumbs, Parmesan cheese and basil. Place flour and eggs in separate shallow bowls. Dip ravioli in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere., In a deep cast-iron or electric skillet, heat 1/2 in. of oil to 375°. Fry ravioli, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. If desired, immediately sprinkle with basil and cheese. Serve warm with marinara sauce.
Nutrition Facts : Calories 73 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 117mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
ST. LOUIS RAVIOLI DIP
That yummy goodness that's tucked into traditional cheese ravioli? That's exactly what this saucy, cheesy dip is, thanks to a mix of ricotta, white Cheddar and Swiss cheeses, along with McCormick® Thick & Zesty Spaghetti Sauce Mix. We're dipping breadsticks, garlic bread and our own version of breaded, fried ravioli into this crowd-pleasing appetizer.
Provided by McCormick Spice
Categories McCormick®
Time 40m
Yield 28
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. For the Ravioli Dip, prepare spaghetti sauce as directed on package. Set aside and allow to cool slightly.
- Mix cream cheese, egg and shredded cheeses in medium bowl until well blended. Spread 1/2 of the cream cheese mixture on bottom of 9-inch round cake pan sprayed with no stick cooking spray. Spread 1/2 of the spaghetti sauce over cream cheese mixture. Repeat layers. Drop tablespoonfuls of ricotta cheese on top of final sauce layer.
- Bake 20 minutes or until heated through. Sprinkle with basil.
- Meanwhile for the Ravioli Dippers, mix milk and egg in small bowl. Mix bread crumbs and Seasoning on a large plate. Dip ravioli into egg mixture and then coat with bread crumb mixture. Discard any remaining egg and bread crumb mixtures.
- Pour 2 inches of oil in large skillet. Heat on medium heat. Fry ravioli in batches, about 1 minute per side or until golden brown. Drain on paper towels. Serve ravioli dippers with Roasted Ravioli Dips
Nutrition Facts : Calories 84.6 calories, Carbohydrate 6 g, Cholesterol 30 mg, Fat 5.2 g, Fiber 0.2 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 153.9 mg, Sugar 0.3 g
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ST. LOUIS STYLE TOASTED RAVIOLI (DEEP FRIED RAVIOLI RECIPE)
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Ratings 17Calories 431 per servingCategory Appetizer
- Stack three paper towels near the work station and place a wire rack over the paper towels. (This is where the fried ravioli will drain.)
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- Heat olive oil in a medium saucepan over medium. Add garlic; cook, stirring occasionally, until fragrant and light golden in color, about 1 minute. Add tomatoes, and gently crush using back of a spoon. Bring mixture to a simmer over medium, stirring occasionally. Reduce heat to medium-low; simmer, stirring occasionally, until thickened, about 1 hour. Remove from heat; stir in 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cover to keep warm.
- While sauce cooks, whisk together eggs and milk in a medium bowl. Stir together panko, oregano, garlic powder, 1 teaspoon of the salt, 1/2 teaspoon of the pepper, and 1/2 cup of the Parmesan in a separate medium bowl until well combined. Working with 1 ravioli at a time, dip ravioli in egg mixture; let excess drip off. Dredge in panko mixture, pressing gently to coat. Place on a baking sheet lined with parchment paper. Repeat process with remaining ravioli. Transfer ravioli on baking sheet to freezer; freeze, uncovered, until firm, at least 15 minutes or up to 12 hours.
- Heat vegetable oil in a 10-inch skillet over medium until an instant-read thermometer registers 300°F to 325°F. Add sage to hot oil, and cook until crispy, about 30 seconds. Carefully remove sage using a slotted spoon, and transfer to a plate lined with paper towels. Add rosemary to hot oil, and cook until leaves become crispy, about 1 minute. Carefully remove rosemary from hot oil using slotted spoon, and transfer to plate with sage; let cool 1 minute. Carefully remove rosemary leaves from stems, and discard stems. Set sage and rosemary aside.
- Working in about 4 batches, cook breaded ravioli in hot vegetable oil, turning once, until golden brown, crisp, and heated through, about 2 minutes per side. Transfer cooked ravioli to a baking sheet lined with paper towels.
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