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 STYLE TOASTED RAVIOLI
Authentic St. Louis Style toasted ravioli that you can find on the menu of any resturaunt in St. Louis. When I moved to Las Vegas, Nevada, I was suprised to find out that no one had even HEARD of these tasty treats that I had so often taken for granted when I lived in St. Louis. What is an out-of-towner, or in my case a relocated St. Louis Native, to do? Follow this recipe of course! Memories of Imo's or Cecil Whittakers pizza will surely ensue...ENJOY!
Provided by nmlawrence
Categories Meat
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Prep:
- Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying. It is ready when a tiny splash of water makes the oil sizzle. (CAREFUL WITH THIS METHOD, IT SOMETIMES MAKES THE OIL POP. DON'T LEAN OVER THE FRYER, AND USE AN OVEN MIT(S) TO PROTECT YOUR HANDS AND ARMS!)
- Mix water with eggs and beat well, set aside. Pour Italian bread crumbs and garlic salt(optional) in a bowl, set aside. Pour flour in a separate bowl, set aside. I have found that lining the ingredients up in this order makes things more efficient and less messy; Flour, egg mix, and bread crumbs.
- Roll out a 13-15in section of aluminum foil. This is where the breaded ravioli can set until you are ready to fry them.
- Roll out a 13-15in section of paper towels, 3-4 layers thick. If you have one, place a cooling rack on top of the paper towels. This is where the fried ravioli will drain.
- Cook:.
- Dip ravioli in flour, then in the egg mixture, and then roll ravioli in the bread crumbs. Ravioli should be completely and thickly covered in bread crumbs. If you are having a hard time making the bread crumbs stay on thick, re-dip in egg mix and roll in bread crumbs again. Set breaded ravioli on the aluminum foil until you are ready to fry them.
- Depending on the size of your fryer, place 2-5 raviolis in the fryer at a time. USE A METAL SPOON TO TRANSPORT RAVIOLIS TO THE FRYER, AND USE AN OVEN MIT ON THE HAND YOU ARE HOLDING THE SPOON. NEVER USE YOUR BARE HANDS! Stir occasionally to make sure raviolis aren't sticking together. It should take about 1 minute to cook, or until the raviolis are crispy and golden brown. Remove from the fryer and spread out on the paper towels/draining rack.
- Serve HOT with you favorite marinara or spaghetti sauce!
- Note* - After they are fried, Raviolis can be frozen until you are ready to eat them. To heat frozen Raviolis, heat oven to 375 degrees and cook 10-15 minutes, or until sizzling hot. Monitor carefully, you don't want them to burn!
Nutrition Facts : Calories 493.1, Fat 6.3, SaturatedFat 1.7, Cholesterol 93.6, Sodium 1092.6, Carbohydrate 89, Fiber 4.6, Sugar 3.7, Protein 18.1
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.
More about "st louis ravioli food"
TOASTED ST. LOUIS-STYLE RAVIOLI | FOOD & WINE
From foodandwine.com
Category RavioliTotal Time 1 hr 25 mins
- 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.
THE 15 BEST PLACES FOR RAVIOLI IN ST LOUIS - FOURSQUARE
From foursquare.com
- Anthonino's Taverna. 9.0. 2225 Macklind Ave (at Dempsey), St Louis, MO. Italian Restaurant · The Hill · 70 tips and reviews. Bethanie C: Get the toasted ravioli- you will not be disappointed!
- Mama's on the Hill. 8.0. 2132 Edwards St, St Louis, MO. Italian Restaurant · The Hill · 26 tips and reviews. Mark Philip: Gotta get the original toasted ravioli...
- Charlie Gitto's on The Hill. 8.5. 5226 Shaw Avenue (at Marconni Ave.) , St Louis, MO. Italian Restaurant · The Hill · 51 tips and reviews. Mike: The best toasted ravioli ever!
- Zia's Restaurant. 8.6. 5256 Wilson Ave, St Louis, MO. Italian Restaurant · The Hill · 38 tips and reviews. Kevin K.: Some of the best Italian in St Louis. Get the toasted seafood ravioli app!
- Eleven Eleven. 8.9. 1111 Mississippi Ave, St Louis, MO. New American Restaurant · Lafayette Square · 52 tips and reviews. Tim Rogers: Try the Wild Boar Ravioli!
- Rigazzis. 7.6. 4945 Daggett Ave (Boardman / Rigazzi's Place), St Louis, MO. Italian Restaurant · The Hill · 39 tips and reviews. Persona Non Grata: The best toasted ravioli in St. Louis...
- Lombardo's Trattoria. 8.0. 201 S 20th St, St Louis, MO. Italian Restaurant · Downtown West · 20 tips and reviews. Davey Mendoza: Best Italian food in town, try the toasted raviolis, original dumpling style family recipe unique only to St. Louis.
- Salt + Smoke. 9.0. 6525 Delmar Blvd (at Westgate Ave), St Louis, MO. BBQ Joint · 77 tips and reviews. Cindy Crook: Highly recommend the burnt end raviolis and brisket sandwich.
- Mama Toscano's Ravioli. 8.5. 2201 Macklind Ave (Bischoff & Macklind), St Louis, MO. Sandwich Place · The Hill · 5 tips and reviews. Dustin McQuary: Get the delicious roast beef sandwich and some made-to-order toasted ravioli.
- Milo's Bocce Garden. 8.5. 5201 Wilson Ave (at Marconi Ave), St Louis, MO. Italian Restaurant · The Hill · 16 tips and reviews. alisha donelson: Try the toaster ravioli or pizza and play some bocce!
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