ravioli toasted in the St. Louis fashion! This special and mouthwatering technique for breading and frying ravioli. The ravioli are served with marinara sauce for dipping and are crisp, golden brown, and sprinkled with Parmesan cheese.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 20 |
| Yield: | 1 9×13-inch kugel |
Ingredients
- 1 (12 ounce) bag egg noodles
- 1 (16 ounce) container sour cream
- 12 ounces farmer cheese
- 1 cup white sugar
- 1 cup unsalted butter, melted and cooled
- 6 large eggs, beaten
- 1 large apple – peeled, cored, and diced
- ¼ cup golden raisins, or to taste
- ½ teaspoon ground cinnamon, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9×13-inch baking pan.
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
- While noodles are cooking, mix sour cream, cheese, sugar, and butter together in a large bowl. Add eggs, apple, and raisins. Add drained egg noodles and cinnamon; stir until well combined. Pour into the prepared pan.
- Bake in the preheated oven until slightly golden brown and custard has set, about 1 hour. Cool for 10 to 15 minutes before serving.
- I was taught by my elderly grandmother to always use farmer’s cheese in kugel. It’s found in our regular grocery store in the dairy department.
- If raisins are not fresh and plump, take very hot or boiling water and add raisins to this water to sit for about 15 minutes. Once hot and plumped, drain well and use in recipe as directed.
Nutrition Facts
| Calories | 327 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 13 g |
| Sodium | 152 mg |
| Sugars | 13 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |