St. Louis Ravioli

This recipe for St. Louis ravioli is a crispy and crunchy appetizer that will have guests asking for more.

Course Appetizers

Cuisine American

Keyword fried ravioli, toasted ravioli

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

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

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

Visit YouTube for a video of how to make these St. Louis Toasted Ravioli

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.