Party season is in full swing! That means you might be looking for 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.
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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 at 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 you think 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.
Ingredients
For the best-fried ravioli, you need-
- Frozen cheese ravioli. This type of ravioli cooks quickly, in under 10 minutes, and holds up well to breading and frying.
- Whisked eggs. Make a great base coating to hold onto the breading.
- Flour, breadcrumbs, parmesan cheese, and seasonings. I used to only use flour but feel like the breadcrumbs add a better crunchy coating.
- Oil for frying.
How to make St. Louis ravioli step-by-step
First, take the bag of ravioli and cook it according to the package directions.
Turn the heat off and leave the ravioli in the pan in the water. This will help them from sticking together as you cook the ravioli in batches.
Take 8 or 9 pieces out of the water with a slotted spoon and add to a paper towel-lined plate.
Set up an assembly line. Mix together the flour, breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder in a shallow bowl.
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 cup. 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 for 2 minutes on 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 the ravioli is done cooking, heat up a jar of marinara or pizza sauce for dipping.
Tips & Variations
- 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.
- Make your own homemade marinara sauce with this recipe from Carlsbad Cravings.
Storage
Place leftover ravioli and sauce in separate covered containers and refrigerate. Eat within 3 days. Reheat in the microwave or air fryer.
It is not suggested to freeze these.
More holiday appetizer recipes
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Happy Holidays!
St. Louis Ravioli
Equipment
- large pot
- slotted spoon
- frying pan
- tongs
Ingredients
- 1 bag frozen ravioli cook according to package directions
- 2 eggs whisked
- 1/2 cup breadcrumbs
- 1/2 cup all purpose flour
- 1/4 cup parmesan cheese I use the powdered version
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 cup canola or blended oil may vary depending on the depth of the pan your using
- 2 cups marinara or pizza sauce
Instructions
- Take the bag of ravioli and cook it according to the package directions. Turn off the heat and use a slotted spoon to remove 8-9 and place on a paper towel-lined plate.1 bag frozen ravioli
- Set up an assembly line. Mix together the flour, breadcrumbs, Parmesan cheese, Italian seasonings, and garlic powder on a plate or in a shallow pan. In a separate bowl beat 2 eggs together.1/2 cup breadcrumbs, 1/2 cup all purpose flour, 1/4 cup parmesan cheese, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 2 eggs
- Add to a frying pan enough oil to cover the bottom generously-I used about 1/4 cup. Heat the oil over medium/high heat for 1-2 minutes.1/2 cup canola or blended oil
- Dip ravioli into the eggs then the flour then add to the oil. Toast for 2 minutes on each side until it's golden brown then remove and place onto a towel with a paper towel to drain.
- 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.
- After all the ravioli are done cooking heat up a jar of spaghetti sauce for dipping. Enjoy!2 cups marinara or pizza sauce
Video
Notes
Tips for making this recipe:
- Since these are cooked in batches, do not drain the ravioli leave it in the hot water, and only remove the amount you are doing in that batch and place it on a plate with paper towels to drain off the water. This keeps the pasta from sticking together.
- 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.
- To store: add to a covered container and eat within 3 days. Reheat in the microwave or air fryer.
This recipe was originally posted in December 2016. Updated with photos and slight recipe adjustment to the breading ingredients in November 2022.
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Last Updated on March 5, 2023 by Erin@BottomLeftoftheMitten
I love fried ravioli! This sounds delicious!
I bet this is the first thing to go at any party!
I’ve had fried ravioli but never as a party app. great idea!
I want this for dinner tonight!
I’ve always wanted to try this. They look fantastic!
I feel like I’ve been seeing St Louis ravioli lots recently – obviously I sign I should try them!
I’ve never heard of St. Louis ravioli before. We used to just call them toasted ravioli? Either way they look delicious!
These look delicious!
Thank you Anne!
Being from St. Louis originally, this makes me miss home.
Love St. Louis! We are thinking of planning a trip there again this Spring.