Toasted Ravioli

  

Honestly, I don’t know why these are called toasted ravioli because they certainly aren’t toasted in any way. Fried ravioli would be accurate but maybe that isn’t as sexy and exciting as “toasted”. Regardless, these are something any St. Louis native would recognize but they don’t seem to have made it to nation-wide recognition yet. That is a shame because you are missing out if you haven’t had these!
If you have ever fried anything, this recipe will be a cinch. If you haven’t fried anything before, this will be a great place to start. 
You can work with ravioli straight from the freezer. I used round cheese ravioli but my sister in law from St Louis insisted they should be square meat ravioli. I say use what you have and like. 
Crack a few eggs in a bowl and add a little milk or buttermilk to thin the mixture. Add some salt and pepper and beat the eggs for a minute.  In another bowl, season some breadcrumbs with some salt and pepper. 

  
Dredge the ravioli in the egg mixture, then the breadcrumbs a few at a time.  When you are close to complete, begin heating 2-3 inches of vegetable oil in a Dutch oven or other large pot with high sides. 

  
Once the oil is close to 400 degrees, add a few ravioli (one or two at a time). I put them on a slotted spoon and lower them in because I’m not into oil splash burns. 

Cook for about 90 seconds (more or less–this will depend on the size of your ravioli). Lay them to drain on paper towel while you finish the batch. 

Serve with warmed marinara sauce. 

  

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