| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 2 servings |
Ingredients
- 2 eggs
- Splash of milk or half-and-half
- Salt and pepper
- 1 1/2 cups Italian bread crumbs, eyeball it
- 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
- Handful flat-leaf parsley, chopped
- 12 large fresh spinach and cheese ravioli, about 3/4 pound
- 5 tablespoons extra-virgin olive oil, divided
- 3 cloves garlic, finely chopped
- Pinch red pepper flakes
- 2 roasted red peppers, drained
- 1 (14-ounce) can crushed tomatoes
Instructions
- Beat eggs and a splash of milk seasoned with salt and pepper in a shallow dish. Combine bread crumbs with cheese and parsley in a second dish. Coat the fresh pasta in egg then bread crumbs. Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet then toast the ravioli until deep golden, 3 to 4 minutes on each side.
- In a small sauce pot heat the remaining extra-virgin olive oil and the garlic and red pepper flakes over medium low heat. Grind the roasted peppers in the food processor and add to garlic after it sautes for a couple of minutes. Stir in tomatoes and season the sauce with salt and pepper. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1445 |
| Total Fat | 65 g |
| Saturated Fat | 19 g |
| Carbohydrates | 162 g |
| Dietary Fiber | 12 g |
| Sugar | 19 g |
| Protein | 57 g |
| Cholesterol | 257 mg |
| Sodium | 2231 mg |
Reviews
I loved this recipe. I made it as an appetizer and didn’t even want to eat my dinner! I could have eaten the whole batch. I did make it easier on myself by buying bottled spaghetti sauce. I bought spicy tomato sauce and freshened it up with some herbs. One of the better recipes I’ve made it in a long time. Can’t wait to make it again for a party!
Loved it – Kids loved it to. I made all the recipes from the wine and dine episode for a date night- It was all fabulous!
I make this recipe using tortellini – it’s a great guest-friendly appetizer! In fact, I’ve made all the recipes from this wine & dine episode for a date night, and it was divine!
I lived just outside St. Louis, MO for 22 years before moving to Florida and of all the things I miss toasted ravioli is at the top. I was amazed by how quick and simple this was, but it still tasted just like the toasted ravioli I used to get at home all the time. I’m not a big fan of cheese ravioli so I used beef and the were amazing. Will definitely be doing these again.
I made this as an appetizer for a New Years party and there wasn’t one ravioli left! The sauce is amazing too and we have used it on other recipes like stuffed chicken!
I used three cheese ravioli, included some but not all of th parmesan in the breadcrumb mixture and sprinkled the rest over top when done. This was so so good! I will definitely make this again!
I grew up in St. Louis and love toasted ravioli! My husband and I moved to Chicago last summer and have craved this so many times and of course can’t ever find in the stores! SO i saw this on your show yesterday and I am pregnant and have been craving toasted ravioli! I went to the store and bought everything I need and made it with dinner last night! It was so good my husband and I loved it! It was so easy and even better than the stuff I could of bought at the grocery stores in St. Louis! I will be making this lots! Thanks!
Okay, first of all, Beth from Sterling Heights, Michigan, is way off about toasted ravioli. I only lived in St. Louis for three years, but even I know that toasted ravioli is ravioli that is breaded and fried. I have no idea what she is talking about.
Now, to review the recipe: This recipe is awesome! Super easy and tastes just like the toasted ravioli I had when I lived in St. Louis. You’ve got to try it if you haven’t already! The only things I changed were: I couldn’t find the large ravioli at the store I was in, so I used small. Works just fine; it’s more time consuming since you have to make a lot more. Even though the recipe calls for spinach and cheese filling, you can use any kind you want. Also, I didn’t have fresh parsley for the breading so I used a smaller amount of dried.
Using the smaller raviolis would make it great for a party.
I have to admit, sometimes I find Rachael Ray to be kind of annoying, but man, the girl comes up with great recipes! Thanks Rachael!
I’ve lived in St Louis over 40 yrs. I’ve NEVER had or SEEN toasted ravioli without the ravioli (just meat). I think that would be called deep fried meatballs?
Believe this toasted ravioli is very close to the St Louis style (original). My sons don’t live in St Louis anymore and use this method or w/egg dip & bread crumbs to make their childhood favorite dish. ABSOLUTELY have to try these—I had to haul 40 lbs. of the original breaded ravioli (frozen) to deep fry for a wedding re-ception in Nicaragua for one of my sons.
Maggie in St Louis
Believe this toasted ravioli is very close to the St Louis style (original). My sons don’t live in St Louis anymore and use this method or w/egg dip & bread crumbs to make their childhood favorite dish. ABSOLUTELY have to try these—I had to haul 40 lbs. of the original breaded ravioli (frozen) to deep fry for a wedding re-ception in Nicaragua for one of my sons.
Maggie in St Louis
I used this recipe mostly for the breading. I had some frozen ravioli at my house already, but was really craving the toasted version. I thawed the raviolis in the microwave first, then breaded them using Rachel’s recipe. They came out tasting exactly like the Toasted Raviolis you can get all over St. Louis.