The grocery store made them pretty well, unlike the school cafeteria, but the best place to get toasted Ravioli in St. Louis is Cunetto’s House of Pasta up on The Hill. I have to get my own order of toasted ravioli just for myself. Too good to share.
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!!!
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
- In a bowl, mix buttermilk and eggs together.
- In another bowl, mix bread crumbs, salt, and pepper together.
- 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.
- 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.
- 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.
Thanks done share recipes to : https://www.garnishandglaze.com/toasted-ravioli-recipe//