Sunday, October 23, 2011

Toasted Ravioli

There are three regional foods I fell in love with when I went to college in Missouri.  Sauerkraut, St. Louis Style Salad, and Toasted Ravioli.  They even had toasted ravioli at McDonald's when I lived there.  Every time I go to a Cardinals game, I make a mad dash to the concession stand for toasted ravioli.  And after the game when we eat at one of the Italian restaurants on The Hill, we get toasted ravioli for an appetizer.  If you think a plate of ravioli pasta is good, try breading and frying it for an even bigger treat.  Served with warm marinara sauce for dipping, and you have an outstanding appetizer.  AND if you're guests aren't from the St. Louis area, then they will be extra impressed when you serve this!
Toasted Ravioli:  The St. Louis Treat!
The Line-Up
Thaw frozen ravioli
Combine milk and beaten egg.
Combine bread crumbs and salt.
Dip ravioli into milk mixture, and then
coat with bread crumbs.  Fry in oil
until golden brown.  Drain on paper towels.
Sprinkle with Parmesan cheese.
Serve with warmed marinara sauce.
Serve immediately and enjoy!
Toasted Ravioli

2 tablespoons whole milk
1 egg, beaten
3/4 cup Italian seasoned bread crumbs
salt to taste
1 (25 ounce) package frozen cheese ravioli, thawed
3 cups oil for frying
Parmesan cheese for garnish
1 (16 ounce) jar marinara sauce for dipping

Combine milk and egg in a small bowl.  Combine bread crumbs and salt in a separate bowl.  In a large skillet, heat oil over medium heat.  Dip ravioli in milk mixture, then coat well with bread crumbs.  Fry ravioli, a few at a time 1 minute on each side, or until golden brown.  Remove and drain on paper towels.  Sprinkle with Parmesan cheese and serve with warmed marinara sauce for dipping.

Prep Time:  Approximately 10 minutes      Cook Time:  Approximately 5 minutes

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