Toasted Ravioli

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You've probably eaten ravioli more times than you can count, so how about snacking on a toasted version?
Unfortunately, I haven’t lived in St. Louis since I graduated high school and my craving for these amazing toasted ravioli has been high, especially during my latest pregnancy.  I almost made the 7 hour drive to St.Louis just to get some.

Well, I finally broke down and made them. Life changing! I put off making these for so long because I thought it would be complicated but it turns out it is easy.  A little too easy. Like, I might gain 22 pounds because… UNLIMITED supply of toasted ravioli!!!

Classic Toasted Ravioli is made using meat filled ravioli, coating it in bread crumbs and frying until golden and crisp.  Then it’s served garnished with fresh grated Parmesan and marinara sauce for dipping. I actually had a somewhat difficult time finding meat filled ravioli that were square.  If your local store doesn’t have it in the refrigerator section by the cheese, check in the frozen foods aisle. If you buy them frozen then you can always have them on hand for those sudden cravings for Toasted Ravioli… and they will come.

If you’re looking for a delicious pasta to serve as a main dish, try my Pasta con Broccoli, Asiago, Spinach, and Sausage Cavatappi, or Louisiana Chicken Pasta.

Toasted Ravioli
 Prep Time 30 minutes
 Cook Time 20 minutes
 Total Time 50 minutes
 Servings 50

Ingredients

  • 1 1/2 pound bag of beef ravioli fresh or frozen*
  • 1 cup buttermilk
  • 2 eggs
  • 2 cups Italian bread crumbs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Vegetable oil
  • Parmesan cheese freshly grated
  • Marinara sauce

Instructions

  1. In a bowl, mix buttermilk and eggs together.
  2. In another bowl, mix bread crumbs, salt, and pepper together.
  3. Dip each ravioli in the milk mixture and then press into the bread crumbs, coating both sides of the ravioli well. Place on a large baking sheet.
  4. Place the breaded ravioli in the freezer for about 30 minutes or until firm. Meanwhile, fill a deep pot with 2 inches of oil and heat to 350 degrees F.
  5. Working in batches, place several ravioli in the oil. Cook for 4-5 minutes, flipping halfway, until golden. Remove from the oil and place on a paper towel lined plate or pan. Sprinkle with Parmesan cheese. Serve warm along with marinara sauce for dipping.

Recipe Notes
*Place bag of frozen ravioli in fridge the day before making to allow to thaw.


Source: www.garnishandglaze.com

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