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.

St. Louis Ravioli or Fried Ravioli on a plate with spaghetti sauce ready to serve!

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!

St. Louis Ravioli or Fried Ravioli on a plate with spaghetti sauce ready to serve!

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.

Steps and ingredients to make St. Louis Ravioli or Fried Ravioli.

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…..

St. Louis Ravioli or Fried Ravioli on a plate with spaghetti sauce ready to serve!

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:

Appetizers

Beverages

Desserts

Finger Foods

Mains

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

St. Louis Ravioli | Bottom Left of the Mitten #appetizer #ravioli #easyrecipe
Print Recipe
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
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 10 minutes
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. 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.
  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 ravioli are done cooking heat up a jar of spaghetti sauce for dipping. Enjoy!
Recipe Notes

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. 

Ham It Up Cheese Ball

This Ham It Up Cheese Ball is a quick and easy appetizer recipe.  Serve up with chips or crackers and you are ready to party!

Ham It Up Cheese Ball from Bottom Left of the Mitten

This week for Mitten Movie Night I’m shaking things up a bit!  No beer pairing.  Instead, I am sharing a quick appetizer that can be made for all the fun parties and tailgates that are going on for Fall.  Just a few ingredients and you’ve got a creamy, cheesy, hammy cheese ball recipe.

Usually, Friday night is the night hubby and I relax.  Watch a movie, grab a good beer after eating a great dinner.  But tonight is different because I have another date…with my 10-year-old!  We are heading to see author Johnathan Rand at the local Middle School.  On a trip 3 years ago to Mackinac Island we found his Michigan Chillers books so we purchased a few.  Since then Big A’s collection has grown quite extensively to include most of the American Chillers as well.  Here he is a few years ago for ‘Dress Like A Book Character Day’ in honor of Kentucky Komodo Dragons.

Ham It Up Cheese Ball from Bottom Left of the Mitten

It was exciting when I was reading our local newspaper and found out he was coming right here to our little town!  We may be small but we have a great Chamber of Commerce, the Dogwood Fine Arts which is putting this together as well as Southwestern Michigan College who put on plays that just make my jaw drop.  It’s a great place to live in the Bottom Left of the Mitten.  So he and I are going to head there while Dad & Little A stay home.

Ok, on to the cheese ball!  I am making this for a party that we are going to tomorrow.  Hayride, good friends, good food.  I’m excited.  The nice thing about this is it takes just a few ingredients and quick even though it does require some serious stirring.  Check out the video below………

Serve with some pita chips and this cheese ball is party perfect!

And here you are….

Ham It Up Cheese Ball | Bottom Left of the Mitten

 From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Instagram | Bottom Left of the Mitten

*Affiliate links are included in this post. Please read my Discloser Policy.

**Music ‘A Hoot’ by Partners in Rhyme

ModCloth

Ham It Up Cheese Ball from Bottom Left of the Mitten

Print Recipe
Ham It Up Cheese Ball
Just a few ingredients and you've got a creamy, cheesy, Ham It Up Cheese Ball that you can serve with chips or crackers. Party perfection!
Course Appetizer
Cuisine Appetizer, Holiday
Prep Time 10 minutes
Servings
cheese ball
Ingredients
Course Appetizer
Cuisine Appetizer, Holiday
Prep Time 10 minutes
Servings
cheese ball
Ingredients
Instructions
  1. Chop green onions and ham into small pieces so that you get a little in each bite.
  2. Add both packages of cream cheese to a bowl. Then add seasoning salt and Worcestershire Sauce. Stir. Add green onions and ham. Finish stirring until all ingredients combined.
  3. Add 1 cup of combined cheeses. Stir until a ball is formed.
  4. On a separate plate put the additional 1/2 cup of cheese. Roll the ball into the cheese. When all cheese has stuck transfer to another plate.
  5. Serve with Pita Chips or Crackers. Enjoy!

Food Blog Theme from Nimbus
Powered by WordPress