St Louis Style Toasted Ravioli
Crispy, golden, and utterly irresistible, St. Louis Style Toasted Ravioli is the ultimate appetizer or snack that brings a taste of the Midwest right to your table. These delectable ravioli are coated in a flavorful blend of Parmesan cheese and Italian-style breadcrumbs, then fried to perfection for a crunchy, savory bite. With a creamy buttermilk egg wash and a hint of garlic in the seasoned flour, each bite bursts with flavor and texture. Serve them fresh out of the fryer with warm marinara sauce for dipping, and watch them disappear in minutes! Easy to make and ready in just 30 minutes, these irresistible fried ravioli are perfect for game days, party platters, or an indulgent family treat. Whether you use cheese or meat-filled ravioli, this classic recipe is sure to become a favorite in your appetizer rotation.
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Recipe Information
Ingredients
- 20 pieces Frozen cheese or meat ravioli
- 1 cup Buttermilk
- 0.5 cup All-purpose flour
- 1.5 cups Italian-style breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 2 large Eggs
- 3 cups Vegetable oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 1 cup Marinara sauce
Instructions
Prepare a breading station with three shallow bowls. In the first bowl, combine flour, salt, and garlic powder. In the second bowl, whisk together eggs and buttermilk. In the third bowl, mix breadcrumbs and grated Parmesan cheese.
Spread the ravioli out on a plate and allow them to partially thaw for 5-10 minutes, which will help the coating adhere better.
Dredge each ravioli in the flour mixture, shaking off excess. Then dip it into the egg mixture, and finally coat it generously in the breadcrumb-Parmesan mixture. Place breaded ravioli on a parchment-lined baking sheet.
Heat vegetable oil in a large skillet or deep saucepan over medium heat to 350°F (175°C). Use a thermometer to get an accurate temperature for frying.
Carefully add the breaded ravioli to the hot oil in small batches, ensuring not to overcrowd the skillet. Fry for 2-3 minutes per side, or until golden brown and crisp.
Use a slotted spoon to remove the cooked ravioli and transfer them to a plate lined with paper towels to drain any excess oil.
Warm the marinara sauce in a small saucepan or microwave until heated through.
Serve the toasted ravioli on a platter with a bowl of marinara sauce for dipping. Garnish with additional Parmesan cheese or chopped parsley if desired.
Nutrition Facts
Calories |
7617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 693.5 g | 889% | |
| Saturated Fat | 117.2 g | 586% | |
| Polyunsaturated Fat | 403.7 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 5408 mg | 235% | |
| Total Carbohydrate | 307.2 g | 112% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 38.2 g | ||
| Protein | 97.3 g | 195% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1256 mg | 97% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1294 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
