The grocery shop made them quite properly, not like the school cafeteria, however the exceptional area to get toasted Ravioli in St. Louis is Cunetto’s residence of Pasta up on the Hill. I ought to get my own order of toasted ravioli just for myself. Too suitable to percentage.
Traditional Toasted Ravioli is made the use of meat crammed ravioli, coating it in bread crumbs and frying till golden and crisp. Then it’s served garnished with fresh grated Parmesan and marinara sauce for dipping. I truely had a fairly tough time finding meat filled ravioli that had been rectangular. If your nearby store doesn’t have it inside the refrigerator segment by means of the cheese, take a look at within the frozen meals aisle.
- 2 eggs
- 2 cups Italian bread crumbs
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- Vegetable oil
- Parmesan cheese freshly grated
- Marinara sauce
- 1 1/2 pound bag of beef ravioli fresh or frozen
- 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.