Last Updated on May 11, 2021 by Chef Mireille
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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.
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
- 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.
St. Louis Toasted Ravioli
- Deep Fryer
- 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
- 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.
Need more culinary inspiration? Check out the Recipe Index with over 1500 Recipes from Around the World with lots of Vegetarian 🥕🍆🍅and Gluten Free Recipes!
I totally agree that it is not a calorie friendly one but I guess occasionally to indulge in such treats is okay:)
wow…what a crunch…really we can’t stop with one bite…
Those fried ravioli looks so crispy and delicious.Nicely made..
What an idea to fry Ravioli..looks so inviting Mir..
Wat an interesting crispy raviolis.. I dont mind finishing some now.
nice to hear about ur travel experiences 🙂
and these look simply yummilicious 🙂
These fried raviolis are so sinful! I can eat them all day 🙂
Ahh Mir, this such a sinful treat, cheese, crumbed and fried, absolute heaven!!!
This is one sinfully delicious dish. Love the last click with the sauce — so yummy!!
loved the crumb on top..this looks yummy
Mir the reaction to finding the salad bar is something I can relate too. I too go crazy when I see fresh veggies.
As for the ravioli… its yum.
Such golden brown awesomeness…looks beautiful
These are crisp and tempting.
My kids would love to dig into that bowl.