Introducing the 30-Minute St. Louis Style Toasted Ravioli Recipe: A Savory Twist on a Classic Favorite. Crispy on the outside, tender on the inside, and bursting with cheesy goodness. This dish is a beloved specialty that originated in the heart of Missouri.
This new take on a traditional pasta dish has become a trending recipe on social media. Finally, I got on the trend and tried this dish myself for the first time. I was pleasantly surprised at how good these little pillowy pockets are toasted.
The best part? It comes together in just 30 minutes, making it perfect for busy weeknights or impromptu gatherings. They are delicious appetizers for a party.
Regional Specialty. Originating from St. Louis, Missouri, this dish has become a local favorite and is celebrated for its unique take on Italian-American cuisine.
What Makes it St. Louis Toasted Ravioli Unique?
What makes this St. Louis Style Toasted Ravioli recipe unique is its delightful combination of crispy texture and cheesy goodness, all packed into a quick and easy appetizer. Here are a few aspects that set it apart:
Crispy Coating: It is the toasting with the Italian Breadcrumbs that sets them apart. Unlike traditional boiled or baked ravioli, this recipe coats the ravioli in breadcrumbs and fries them to a golden crisp, creating a satisfying crunch with every bite.
Savory Filling: Fill the pasta with a classic cheese blend, which melts slightly during frying, enhancing the flavor and texture.
These elements combine to make St. Louis Style Toasted Ravioli a standout appetizer that’s both familiar and refreshingly different, perfect for any occasion from casual gatherings to special celebrations.
Deep-Fried Ravioli Ready in Just 30 Minutes
Ready in just 30 minutes, this recipe is perfect for when you want a delicious appetizer, snack, or quick weeknight meal without spending hours in the kitchen.
Dipping Sauce. It’s typically served with marinara sauce for dipping, adding a tangy contrast to the crispy exterior and creamy interior of the ravioli.
If you’re looking to add a delicious twist to your appetizer lineup, look no further than St. Louis Style Toasted Ravioli.
30-Minute St. Louis Style Toasted Ravioli Recipe
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Ingredients
- 16 Ounces Marinara Sauce 1-16 ounce jar
- 1 Large Egg
- 2 Tablespoons Whole Milk
- ¾ Cup Italian Seasoned Breadcrumbs
- ½ Teaspoon Salt optional
- 12 ½ Ounces Frozen Cheese Ravioli ½ of a 25-ounce package, thawed
- 3 Cups Vegetable Oil for frying or as much as needed
- 1 Tablespoon Parmesan Cheese or Romano cheese grated
Instructions
- Heat the marinara sauce in a saucepan over medium heat until it starts to bubble. Lower the heat and let it simmer, keeping it warm until you’re ready to serve.16 Ounces Marinara Sauce
- In the meantime, whisk together the egg and milk in a small bowl.1 Large Egg, 2 Tablespoons Whole Milk
- In a separate bowl, combine the bread crumbs and salt. Optionally, you could place breadcrumbs and salt into a gallon plastic bag.¾ Cup Italian Seasoned Breadcrumbs, ½ Teaspoon Salt
- Dip each ravioli into the egg and milk mixture, ensuring it’s fully coated. Then, dredge the ravioli in the bread crumb mixture until evenly covered. If you used the plastic bag method in the previous step, just add the coated ravioli to the bag and gently shake to coat.12 ½ Ounces Frozen Cheese Ravioli
- Pour about 2 inches of oil into a large, heavy pan and heat it until a small bit of breading dropped into the oil sizzles and browns. Fry the ravioli in batches, cooking each one until golden brown, about 1 minute per side. Remove and drain on paper towels.3 Cups Vegetable Oil for frying
- Sprinkle the warm ravioli with a small amount of Parmesan cheese. Serve immediately with the hot marinara sauce on the side.1 Tablespoon Parmesan Cheese
Your Own Private Notes
Nutrition
What types of ravioli work well with this recipe?
There are so many choices at the grocery store. You can also make your own. When choosing a filling, consider savory options that complement the crispy fried coating and pair well with marinara sauce or other dipping options you plan to serve. Adjust seasonings and quantities based on personal taste preferences to create a unique and delicious dish every time.
Spinach and Ricotta: A classic combination that offers a creamy texture with a hint of spinach flavor.
Mushroom and Cheese: Earthy mushrooms paired with ricotta cheese or mozzarella cheese. This makes a delicious savory filling.
Butternut Squash: Roasted butternut squash puree mixed with cheese or herbs provides a sweet and savory contrast.
Lobster or Crab: For a luxurious option, consider filling the ravioli with a mixture of lobster or crab meat, cheese, and herbs.
Pumpkin and Sage: Perfect for fall, a filling of pumpkin puree seasoned with sage and Parmesan cheese is both comforting and flavorful.
Three Cheese Blend: A mixture of ricotta, Parmesan, and mozzarella cheeses creates a rich and gooey filling.
Meat Filling: Ground beef or pork mixed with cheese and herbs can provide a heartier option.
Vegetarian Options: Experiment with fillings like roasted vegetables (such as roasted red peppers or eggplant) mixed with cheese or herbs.
What to do if I have trouble with the bread coating falling off?
If you’re experiencing issues with the breading falling off your Toasted Ravioli during frying, here is what I have found works best. Here are my favorite tips to help keep the coating on for a crispy well-coasted outside.
After coating the ravioli in the egg and breadcrumb mixture, allow them to rest for a few minutes on a baking sheet or wire rack. This helps the breading adhere better to the surface of the ravioli.
Double Coating: For extra insurance, you can double coat the ravioli. After the initial coating in the egg mixture and breadcrumb mixture, dip them again in the egg and breadcrumbs. This creates a thicker and more secure coating.
Chilling Time: Place the coated ravioli in the refrigerator for about 15-20 minutes before frying. This brief chilling period helps the breading set and adhere more firmly to the ravioli.
When transferring the coated ravioli to the frying pan, handle them gently to avoid disturbing the breading. Use a spatula or slotted spoon to carefully lower them into the hot oil.
Make sure that the oil is hot enough (around 350-375°F or 175-190°C) before frying the ravioli. If the oil is not hot enough, the breading may absorb more oil and become soggy, leading to it falling off.
Fry in Batches: Avoid overcrowding the frying pan. Fry the ravioli in batches, allowing enough space between each piece to ensure even cooking and to prevent them from sticking together.
After frying, drain the ravioli on paper towels or a wire rack to remove excess oil. This helps maintain the crispiness of the breading.
Baked Toasted Ravioli
Frying It takes a little time to fry them in batches so you can easily bake them instead. Follow the recipe above, but instead of frying spread foil on a cookie sheet cover it with a tablespoon of oil. Add the breaded ravioli in a single layer. Baked them at 375 degrees Fahrenheit for about 20-25 minutes
What to serve with ravioli?
St. Louis Style Toasted Ravioli pairs well with a variety of sides and accompaniments that complement its flavors and textures. We like them served with a bit of fresh parm, a simple salad and some vegetables. Here are some delicious options to serve alongside your ravioli:
Marinara Sauce. This is a classic dipping sauce that enhances the flavor of the ravioli. Serve it warm on the side to dip ravioli.
Garlic Bread. Crusty garlic bread or garlic knots are perfect for mopping up any extra marinara sauce and adding a savory complement to the meal.
Mixed Green Salad. A light salad with a simple vinaigrette or creamy dressing provides a refreshing contrast to the richness of the fried ravioli.
Antipasto Platter. Arrange a platter with cured meats such as prosciutto or salami, cheese cubes or slices (like mozzarella or provolone), olives, and pickled vegetables for a flavorful assortment.
Vegetable Side Dishes. Roasted vegetables like asparagus, broccoli, or zucchini add color and nutritional balance to the meal.
Soup. A warm bowl of tomato soup or minestrone makes for a comforting starter or side dish alongside the crispy ravioli.
Dips and Spreads. Offer additional dips such as pesto, aioli, or a creamy ranch dip for extra variety.
Fruit. Fresh fruit such as grapes, melon slices, or berries can provide a refreshing palate cleanser between bites.
How did the toasted ravioli trend start?
The first toasted ravioli trend, particularly the St. Louis Style version, is believed to have started in St. Louis, Missouri, in Italian restaurants within the Italian-American community. The exact origin story is often attributed to a happy culinary accident at a local Italian restaurant or tavern in the mid-20th century.
Legend has it that a restaurant owner of one of these establishments accidentally dropped some ravioli into hot oil instead of boiling them. Rather than throwing away the mistake, they decided to serve the crispy, golden-fried ravioli anyway. The dish was an instant hit among patrons, and word of this unique preparation spread quickly throughout the community.
It’s amazing how these surprising takes on traditional dishes have gained in popularity. It quickly became a signature dish in St. Louis, celebrated for its crunchy exterior, creamy cheese filling. It’s most often served alongside a marinara dipping sauce. It eventually became a staple appetizer in many local restaurants. Food writers helped spread the word to other regions, gaining recognition as a distinctive example of Italian-American cuisine.
Today, St. Louis toasted ravioli remains a beloved dish and has a special place on the menu. The next time you are at a restaurant and your place your order of ravioli, if they have it, give this pasta dish a try.
Reference Inside Hook.
This worked exactly as written, thanks!