St. Louis Toasted Ravioli Recipe – How to Make Fried Ravioli

Thank you for sharing!

Last Updated on May 11, 2021 by Chef Mireille

St. Louis Toasted Ravioli

This post may contain affiliate links.

A few months ago I took a short trip to Kansas City, Missouri and one thing that struck me as I ate in restaurants there was the scarcity of vegetables. Considering this is home to City Market, the largest farmer’s market in the Midwest, I don’t understand the absence of vegetables in restaurants. Of course in Kansas City I couldn’t leave without having some of their famous barbecue. I was surprised when my only accompaniments were French Fries or Wonder quality white bread. No salad bar, green beans or even some corn on the cob I would have been happy with.

Now I am not Vegetarian, but my body was craving vegetables after a few days. Thank God, I found a supermarket just a few blocks from my hotel with a huge salad bar and you would think I hadn’t eaten for days the way I attacked it. I had never before been so excited to see carrots, green beans, tomatoes and any other vegetable I could eat without cooking as there wasn’t a stove in my hotel room, although I did have a microwave.

Needless to say, it’s no surprise that this fried ravioli treat was invented in St. Louis. People in the Midwest sure do like their fried food. As far as they are concerned, french fries is a vegetable. Now before the naysayers come and attack me, I am making generalizations here and I am sure there are many Missourians who eat a healthy and balanced diet. Almost every restaurant I ate at unless it was an ethnic cuisine restaurant, had fried ravioli on the menu. As common as fried calimari is to us in NYC, fried ravioli is what the residents of Missouri have.

See also  Tang Yuan - Black Sesame Sweet Rice Balls

This is the perfect party food, but I would not recommend making it unless you have guests to share it with. It is so addictive you won’t be able to stop!

How to Cook Toasted Ravioli

How to make Toasted Ravioli from frozen cheese ravioli
  • With classic breading technique, make 1 liquid batter with buttermilk and a dry coating of seasoned breadcrumbs.
  • Toss frozen ravioli in wet batter and then coat with breadcrumbs.
  • Fry until golden brown.
  • Serve with Marinara Sauce and garnish with freshly grated Parmesan cheese.
Fried Ravioli with Marinara Sauce


Print Recipe Pin it for later!
No ratings yet
SAVE THIS RECIPE

St. Louis Toasted Ravioli

How to make Toasted Frozen Ravioli from frozen ravioli. Quick and Easy Appetizer Recipe with Marinara Sauce.
Prep Time2 hrs
Cook Time15 mins
Course: Appetizer
Cuisine: American
Servings: 10 people
Calories: 185kcal

Equipment

Ingredients

  • 13 oz. package frozen cheese ravioli
  • 1 cup buttermilk
  • 1/2 tablespoon crushed red pepper
  • a pinch of salt
  • 1 cup Italian seasoned breadcrumbs
  • oil for deep frying
  • Marinara sauce for serving
  • grated Parmesan cheese for garnish

Instructions

  • Lay out the ravioli on a sheet tray and leave them to defrost. This is to ensure they don’t stick to each other in the package after defrosted.
  • In a bowl, combine the buttermilk, salt and pepper. Stir to combine.
  • In another shallow bowl or plate, spread the breadcrumbs.
  • Heat enough oil for frying.
  • Dip the raviolis first in the buttermilk and then toss well in the breadcrumbs.
  • Place in the hot oil and fry until golden brown. Drain on paper towels.
  • Serve with Marinara sauce and garnish with grated Parmesan.

Nutrition

Calories: 185kcal | Carbohydrates: 25g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 419mg | Potassium: 68mg | Fiber: 2g | Sugar: 3g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 5mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
See also  Habichuela Guisada - Puerto Rican Stewed Beans

RECIPE INDEX

NEED MORE INSPIRATION? CHECK OUT MY RECIPE INDEX WITH OVER 1500 WORLD FOOD RECIPES!

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Join the Global Kitchen Travels community!

Sign up for updates!

Thanks! Keep an eye on your inbox for updates.

Reader Interactions

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.