St Louis Deep Fried Raviolis Recipes

ST. LOUIS TOASTED RAVIOLI

Steps:

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

ST. LOUIS TOASTED RAVIOLI

Steps:

• Combine milk and egg in a small bowl.
• Place breadcrumbs and salt in a shallow bowl.
• Dip ravioli in milk mixture, and coat with breadcrumbs.
• Pour oil to depth of 2 inches into a Dutch oven; heat to 350 degrees.
• 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 warm spaghetti or pizza sauce.

ST. LOUIS DEEP-FRIED RAVIOLIS

Steps:

• If raviolis are frozen, defrost. Dip raviolis into milk and then into bread crumbs.
• Heat the oil to 375 degrees and deep-fry the raviolis until golden brown, two to three minutes; turn to cook evenly. Remove from the oil; drain.
• Sprinkle with cheese and serve, with sauce for dipping.

FRIED RAVIOLI

Steps:

• Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
• While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
• When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
• Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.