| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 45 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 45 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3/4 to 1 pound small fresh ravioli (meat and/or cheese)
- 3 large eggs, beaten
- 1 1/2 cups milk
- 2 cups breadcrumbs
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon finely chopped fresh rosemary
- Kosher salt and freshly ground pepper
- Vegetable oil, for frying
- 1/2 cup grated parmesan cheese
- Marinara sauce, for dipping
Instructions
- Spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes.
- Whisk the eggs and milk in a shallow dish or pie plate. Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish.
- Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Return to the baking sheet and freeze until hard, about 15 minutes.
- Heat about 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the parmesan. Serve with the marinara sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 740 |
| Total Fat | 45 g |
| Saturated Fat | 9 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 23 g |
| Cholesterol | 135 mg |
| Sodium | 766 mg |
| Serving Size | 1 of 6 servings |
| Calories | 740 |
| Total Fat | 45 g |
| Saturated Fat | 9 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 23 g |
| Cholesterol | 135 mg |
| Sodium | 766 mg |
Reviews
Lived in St Louis in the 80’s and Toasted (yes, fried) Ravioli was a staple. This recipe brings me back to those days! Time consuming but worth it. I used fresh 4-cheese ravioli. I also added fresh thyme in addition to rosemary. I also used garlic based bread crumbs. To ensure not over frying cheese ravioli, I heated my oil to 325. Yes, you can cut the dry mixture by half, which was enough for 20 oz of ravioli. A cup of milk and two eggs is plenty.
Very good made a wonderful appetizer
If you want a healthy alternative then you need to just boil them instead of frying but call them “Fried Ravioli” so everyone will think they are unhealty.
Call it whatever you want, Delicious!!
Literally the best recipe ever! My whole family loves it
St. Louis original! People need to lighten up! This is an iconic recipe from The Hill in STL. It’s always been called “toasted” and is simply delicious! Yes…it’s fried. But the finish is a nice toasty color. It’s addictive. Try it! Shout out to Food Network for including this wonderful recipe!
For crying out loud. They are called “toasted ravioli” that’s the name of the dish! And yes they are fried. Everyone wants to be a food critic. Big up to St. Louis! ❤ #IfYouWasYouWouldKnowThis #IfYouWantHealthyServeCelery
Being a St. Louis native, if you want authentic toasted ravioli do not bake these. These are meant to be fried! They are not meant to be healthy, therefore these are for splurging. They are amazing and after moving from St. Louis three years ago… these are one of the tastes of home I truly miss. This recipe is authentic (aside from buying store bought fresh ravioli).
Do the raviolis have to be thawed before I put them in the egg mixture?
The fact that everyone is giving this a low star rating for it’s name is ridiculous. The star rating is for the success of the recipe itself. For those who don’t want to fry them, drizzle them with some olive oil and bake until golden brown. They are not as good (4 star instead of 5 star), but still give you a very similar outcome.