St. Louis Toasted Ravioli

The St. Louis style of preparing ravioli is unique and delicious. The ravioli is breaded, fried and served with marinara sauce and a sprinkling of Parmesan cheese.

Yield: 6 servings
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  • 2 tablespoon(s) whole mild
  • 1 egg
  • 3/4 cup(s) Italian seasoned bread crumbs
  • 1/2 teaspoon(s) salt optional
  • 1/2 package(s) 25 oz. package frozen cheese ravioli thawed
  • 3 cup(s) vegetable oil for frying
  • 1 tablespoon(s) grated Parmesan cheese
  • 1 jar(s) 16 oz. spaghetti sauce


  1. 1. Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt, in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.

  2. 2. In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce heat to simmer.

  3. 3. In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with marinara sauce.
December 2013

This recipe is a personal recipe added by JaneBrideau and has not been tested or endorsed by MyRecipes.

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