St. Louis Toasted Ravioli
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
The filling is already sealed inside small refrigerated cheese ravioli, and the real work is the breadcrumb coating and the frying.
Read more
Fine dry crumbs settle around the seams more evenly than coarse flakes, and letting excess egg wash drip away keeps the coating from sliding off in the oil. Pieces that puff and start to split at the seams have steam building inside and come out promptly. Tomato sauce stays in its own bowl for dipping, since pouring it over softens the crust right away.
Ingredients
Instructions
- 1
Check the ravioli package cooking directions and set aside any split pieces.
Mix egg and milk; combine breadcrumbs, oregano and salt on another plate.
- 2
Dip ravioli in egg wash, drain excess and press into breadcrumbs.
Arrange in one layer and refrigerate until frying.
- 3
Add oil 4 to 5 cm deep in a tall pot, keeping below half its height.
Heat to 175°C. Warm the sauce separately over low heat.
- 4
Fry in three batches for 3 to 4 minutes each, turning once, until crisp, golden and 74°C in the center.
Also meet any longer heating requirement on the package.
- 5
Drain on a rack, grate Parmesan over the top and serve immediately with warm sauce on the side.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Toasted Ravioli
Delish Test Kitchen · Checked: 2026-09-26
- Fried Cheese Ravioli
Giovanni Rana · Checked: 2026-09-26
- Safe minimum internal temperatures
FoodSafety.gov · Checked: 2026-09-26
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