St Louis Toasted Ravioli
Crispy, golden, and irresistibly addictive, St. Louis Toasted Ravioli is a crowd-pleasing appetizer that’s perfect for any occasion. Featuring tender frozen ravioli coated in a flavorful mixture of Italian-style breadcrumbs, Parmesan cheese, and aromatic spices like garlic and oregano, this dish is fried to perfection for a satisfying crunch. Dunk these bite-sized morsels in warm marinara sauce for the ultimate indulgence. Easy to make with a simple dredging station and quick frying technique, this recipe goes from prep to table in just 35 minutes. Garnished with fresh parsley for a pop of color, these toasted ravioli are a surefire hit for game days, parties, or a fun twist on Italian favorites. Perfect for lovers of crispy comfort food, St. Louis Toasted Ravioli brings bold flavors and a delectable texture that will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 20 pieces frozen ravioli
- 1 cup buttermilk
- 2 large eggs
- 1 cup all-purpose flour
- 1.5 cups Italian-style breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups vegetable oil (for frying)
- 1 cup marinara sauce (for serving)
- 2 tablespoons chopped parsley (for garnish)
Instructions
Thaw the frozen ravioli according to the package instructions, if necessary.
In a bowl, whisk together the buttermilk and eggs to create an egg wash.
Set up a dredging station with three shallow bowls: one with flour, one with the egg wash, and one with a mixture of breadcrumbs, Parmesan cheese, garlic powder, dried oregano, salt, and black pepper.
Dip each ravioli into the flour, making sure to coat it evenly, then into the egg wash, and finally into the breadcrumb mixture. Press gently to ensure the breadcrumbs adhere fully. Set aside on a tray.
In a large, heavy-bottomed pot, pour the vegetable oil and heat it to 350°F (175°C). Use a kitchen thermometer to monitor the oil temperature.
Fry the breaded ravioli in small batches (4–5 at a time), being careful not to overcrowd the pot. Cook for 2–3 minutes, or until golden brown and crispy.
Use a slotted spoon to remove the ravioli from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
Repeat with the remaining ravioli, allowing the oil to return to 350°F between batches.
Arrange the toasted ravioli on a serving plate, sprinkle with chopped parsley, and serve warm with marinara sauce for dipping.
Nutrition Facts
Calories |
2818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.7 g | 332% | |
| Saturated Fat | 42.5 g | 213% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1780 mg | 77% | |
| Total Carbohydrate | 120.8 g | 44% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 12.8 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 319 mg | 25% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 686 mg | 15% | |
*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.
