I recently returned from a trip I took to St. Louis, MO. I actually went down there to tour wineries; but during my visit, I learned that Toasted Ravioli was invented there the 1940s. Some say the dish was invented in 1943 at Oldani’s on “The Hill” by chef Terry Lane. Others claim that toasted ravioli was first cooked up in 1947 by a chef at Angelo’s when he accidentally dropped ravioli into a tray of bread crumbs, then decided to fry it up. However and whoever invented doesn’t matter. What matters is, it’s good eatin and easy to make!
2 tbsp. milk
3/4 cup Italian seasoned bread crumbs
1/4 cup Parmesan cheese
1/2 tsp. salt (optional)
1/2 (25 oz.) package frozen cheese ravioli, thawed
vegetable oil for frying
grated Parmesan cheese
1 (16 oz.) jar spaghetti/marinara sauce – heated
Combine milk and egg in a small bowl. Place breadcrumbs, parmesan cheese and salt in a shallow dish. Dip ravioli in milk mixture and then dredge in breadcrumbs.
In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until it reaches 350-degrees. Fry a few ravioli few at a time making sure not to crowd the pan. This will lower the oil temperature. Fry 1 minute on each side or until golden. Drain on paper towels and sprinkle with grated Parmesan cheese and serve immediately with hot marinara sauce.