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By nmlawrence on November 18, 2006
Photo by Kelley Maillard
Prep Time: 30 mins Total Time: 50 mins Servings: 4-8
St. Louis Style Toasted Ravioli
About This Recipe"Authentic St. Louis Style toasted ravioli that
you can nd on the menu of
any resturaunt in St. Louis. When I moved to Las Vegas, Nevada,
I was
suprised to nd out that no one had even HEARD of these tasty
treats that
I had so often taken for granted when I lived in St. Louis. What
is an out-of-
towner, or in my case a relocated St. Louis Native, to do?
Follow this recipe
of course! Memories of Imo's or Cecil Whittakers pizza will
surely
ensue...ENJOY!"
Ingredients1 (16 ounce) packages beef ravioli ( fresh or frozen
-thaw if frozen)
2 large eggs, beaten
1/4 cup water
1 teaspoon garlic salt (optional)
2 cups flour
2 cups Italian breadcrumbs
fryer
vegetable oil ( See your Deep Fryer or Fry Daddy Instructions on
proper amount needed)
aluminum foil
paper towels
DirectionsPrep:1.
Heat vegetable oil in deep fryer or skillet to 350 degrees for
deep frying. It is ready when a tiny
splash of water makes the oil sizzle. (CAREFUL WITH THIS METHOD,
IT SOMETIMES MAKES
THE OIL POP. DONT LEAN OVER THE FRYER, AND USE AN OVEN MIT(S) TO
PROTECT
YOUR HANDS AND ARMS!)
2.
Mix water with eggs and beat well, set aside. Pour Italian bread
crumbs and garlic salt(optional) in
a bowl, set aside. Pour flour in a separate bowl, set aside. I
have found that lining the ingredients
up in this order makes things more efficient and less messy;
Flour, egg mix, and bread crumbs.
3.
5 Reviews
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Roll out a 13-15in section of aluminum foil. This is where the
breaded ravioli can set until you are
ready to fry them.
4.
Roll out a 13-15in section of paper towels, 3-4 layers thick. If
you have one, place a cooling rack
on top of the paper towels. This is where the fried ravioli will
drain.
5.
Cook:.6.
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Page 2 of 2St. Louis Style Toasted Ravioli (cont.)
Amount Per Serving % Daily Value
Calories 493.0
Calories from Fat 56 11%
NUTRITION FACTSServing Size: 1 (81 g)
Servings Per Recipe: 4
Amount Per Serving % Daily Value
Total Fat 6.2g 9%
Saturated Fat 1.7g 8%
Cholesterol 93.6mg 31%
Sugars 3.7 g
Sodium 1092.5mg 45%
Total Carbohydrate 88.9g 29%
Dietary Fiber 4.6g 18%
Sugars 3.7 g 14%
Protein 18.0g 36%
DirectionsDip ravioli in flour, then in the egg mixture, and
then roll ravioli in the bread crumbs. Ravioli should
be completely and thickly covered in bread crumbs. If you are
having a hard time making the
bread crumbs stay on thick, re-dip in egg mix and roll in bread
crumbs again. Set breaded ravioli
on the aluminum foil until you are ready to fry them.
7.
Depending on the size of your fryer, place 2-5 raviolis in the
fryer at a time. USE A METAL
SPOON TO TRANSPORT RAVIOLIS TO THE FRYER, AND USE AN OVEN MIT ON
THE HAND
YOU ARE HOLDING THE SPOON. NEVER USE YOUR BARE HANDS! Stir
occasionally to make
sure raviolis arent sticking together. It should take about 1
minute to cook, or until the raviolis are
crispy and golden brown. Remove from the fryer and spread out on
the paper towels/draining
rack.
8.
Serve HOT with you favorite marinara or spaghetti sauce!9.
Note* - After they are fried, Raviolis can be frozen until you
are ready to eat them. To heat frozen
Raviolis, heat oven to 375 degrees and cook 10-15 minutes, or
until sizzling hot. Monitor carefully,
you dont want them to burn!
10.
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