St. Louis Ravioli #SundaySupper
Party season is in full swing! That means you might be looking for a quick and easy holiday appetizers so you can spend more time mingling than in the kitchen. Toasted St. Louis Ravioli is the perfect holiday appetizer.
I mean what’s not to love? 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.
I have been making this ravioli for years. When we have a party at our house I always make this because it’s easy and simple. While it’s meant to be served hot, it really tastes just as good when it’s cold.
On the rare occasion that we do have leftovers, I have found myself in front of the fridge late night snacking on the cold crunchy goodness dipping it into the equally cold spaghetti sauce.
If your looking for a fun theme for your soiree check out how my guide
to throwing the Perfect Craft Beer Holiday Party!
Come on….if your thinking I’m weird I know that you can think of people (or even yourself) that love cold pizza. Same difference?!?! Ok, maybe not, but either way it’s great for a crowd or late night binge snacking while watching 30 Rock after your guests leave.
How to make St. Louis Ravioli:
First, take the bag of ravioli and cook it according to package directions. Drain and that is done.
Set up an assembly line. Mix together the flour, Parmesan cheese, and garlic powder on a plate or in a shallow pan. In a separate bowl beat 2 eggs together.
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.
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.
These ravioli will be worked in batches.
After all the ravioli are done cooking, heat up a jar of spaghetti sauce for dipping.
Tips for making for St. Louis Ravioli:
- The oil can be checked if it’s ready for frying by lightly flicking a dash of flour into the pan-if it sizzles it’s ready.
- When about half of the ravioli 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.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Happy Holidays!
Thank you Caroline from Caroline’s Cooking for hosting this week! If your hosting this year make sure to check out all these Holiday Party Recipes below:
- 3 Ingredient Citrus Salad by Wholistic Woman
- Caprese Dip by The Freshman Cook
- Easy Persimmon Appetizer with Minted Mascarpone by Caroline’s Cooking
- Goat Cheese & Basil Stuffed Peppadews by My Life Cookbook
- Mom’s Cheese Ball by Grumpy’s Honeybunch
- Mushroom Pate by Simple and Savory
- Boozy Slow Cooker Hot Cocoa by Cricket’s Confections
- Cranberry Cocktails 3 Ways by Monica’s Table
- Sparkling Pamplemousse by Books n’ Cooks
- Candy Cane Fudge by Hezzi-D’s Books and Cooks
- Easy Lemon Bundt Cake by That Skinny Chick Can Bake
- Pumpkin Nutella Cookie Bars by Take A Bite Out of Boca
- Sweet and Salty Toffee Bark by Pies and Plots
- Cheese Ball Pops by Palatable Pastime
- Cranberry Bacon Jam Crostini by Life Tastes Good
- Cranberry Bratwurst Bites in Cranberry Jezebel Sauce by Turnips 2 Tangerines
- Healthier Sausage Crescent Bites by Momma’s Meals
- Hoisin Beef Purses by Cindy’s Recipes and Writings
- Jalapeno Potato Poppers by Mindy’s Cooking Obsession
- Spicy Sausage Tarts by A Mind “Full” Mom
- St. Louis Ravioli by Bottom Left of the Mitten
- Tuna Salad Deviled Eggs by Food Lust People Love
- Loaded Pizza Stew by Cosmopolitan Cornbread
- Roast Chicken with Scallions and Mushrooms by Asian In America
- Simple Christmas Pizza by Cooking Chat
- Stuffed Turkey Cutlets by Sunday Supper Movement
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