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St. Louis Toasted Ravioli by Bean

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  • St. Louis Toasted Ravioli by Bean

    Bean
    Posted May 10, 2006 10:00 AM

    St. Louis Toasted Ravioli

    2 tablespoons whole milk
    1 egg
    3/4 cup Italian seasoned bread crumbs (I add garlic powder)
    1/2 teaspoon salt (optional)(I omit)
    1/2 (25 ounce) package frozen cheese ravioli, thawed (I use meat ravioli)
    3 cups vegetable oil for frying 1 tablespoon grated Parmesan cheese
    1 (16 ounce) jar spaghetti sauce (I like homemade marinara)

    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.

  • #2
    Here is one we love ourselves. I use a variety of ravioli flavors ~ Fatkat


    Olive Garden Toasted Ravioli

    You can make these easily at home by using a package of ravioli. We like to use other types of ravioli for this dish.

    16 oz Package of Meat Filled Ravioli ( fresh or frozen -unthaw if frozen )
    2 Eggs Beaten
    1/4 C Water
    1 tsp. Garlic Salt
    1 C. Flour
    1 C. Bread Crumbs Plain
    1 tsp. Italian Seasoning

    Mix water with eggs and beat well, set aside. Mix Italian seasonings and garlic salt with the bread crumbs and set this aside. Measure flour in bowl and set aside. Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying. Dip ravioli in flour then in the egg wash then in bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain. Serve with you favorite marinara sauce.

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