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St. Louis Ravioli
Cheese ravioli is dipped in egg, covered in a flour mixture then fried until golden brown. One creamy and crunchy bite will have guests asking for seconds.
St. Louis Ravioli | Bottom Left of the Mitten
Course Appetizer
Cuisine Appetizer
Servings
servings
Ingredients
Course Appetizer
Cuisine Appetizer
Servings
servings
Ingredients
St. Louis Ravioli | Bottom Left of the Mitten
Instructions
  1. Take the bag of ravioli and cook it according to package directions. Drain and that is done.
  2. Mix together the flour, Parmesan cheese and garlic powder on a plate or in a shallow pan. Beat 2 eggs.
  3. Add to a frying pan enough oil to cover the bottom generously-I used about 1/4 cups. Heat the oil over medium/high heat for 1-2 minutes.
  4. Dip ravioli into the eggs then the flour then add to the oil. Toast 2 minutes each side until it’s golden brown then remove and place onto a towel with a paper towel to drain.
  5. Worked in batches. When about half of them are cooked the pan may need to be turned off and the oil discarded (please use caution and empty oil into a proper container) then add new oil since burnt flour bits get into the bottom of the pan during the frying process.
  6. After all the raviolis are cooked heat up a jar of spaghetti sauce for dipping. Enjoy!
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