St.

Louis Style Toasted Ravioli

By nmlawrence on November 18, 2006

Prep Time: 30 mins

Total Time: 50 mins

5 Reviews

Servings: 4-8

About This Recipe

"Authentic St. Louis Style toasted ravioli that you can nd on the menu of
any resturaunt in St. Louis. When I moved to Las Vegas, Nevada, I was
suprised to nd 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-oftowner, or in my case a relocated St. Louis Native, to do? Follow this recipe Photo by Kelley Maillard
of course! Memories of Imo's or Cecil Whittakers pizza will surely
ensue...ENJOY!"

Ingredients
1 (16 ounce) packages beef ravioli ( fresh or frozen -thaw if frozen)
2 large eggs, beaten
1/4 cup water
1 teaspoon garlic salt (optional)
2 cups flour
2 cups Italian breadcrumbs
fryer
vegetable oil ( See your Deep Fryer or Fry Daddy Instructions on proper amount needed)
aluminum foil
paper towels

Directions
1.Prep:
2.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. DONT LEAN OVER THE FRYER, AND USE AN OVEN MIT(S) TO PROTECT
YOUR HANDS AND ARMS!)
3.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.

4.Roll out a 13-15in section of aluminum foil. This is where the breaded ravioli can set until you are
ready to fry them.
5.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.
6.Cook:.

St. Louis Style Toasted Ravioli (cont.)

Page 2 of 2

Directions
7.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.
8.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 arent 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.
9.Serve HOT with you favorite marinara or spaghetti sauce!
10.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 dont want them to burn!

NUTRITION FACTS

Amount Per Serving

Total Fat 6.2g

Serving Size: 1 (81 g)

Servings Per Recipe: 4
Amount Per Serving

Calories 493.0
Calories from Fat 56

% Daily Value

% Daily Value
9%

Saturated Fat 1.7g

8%

Cholesterol 93.6mg

31%

Sugars 3.7 g

11% Sodium 1092.5mg

Total Carbohydrate 88.9g

45%
29%

Dietary Fiber 4.6g

18%

Sugars 3.7 g

14%

Protein 18.0g

36%

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