If you've ever visited St. Louis, Missouri, you've probably heard of toasted ravioli. This mouthwatering, easy-to-make appetizer is one of St. Louis' most famous dishes, and with good reason.
Made from ravioli that's been breaded and deep-fried, toasted ravioli is finished off with a generous sprinkling of grated parmesan cheese and served with a side of marinara sauce.
These toasted ravioli can be customized any way you like. Try different fillings, swap out the sauces, or mix up the breading. Serve toasted ravioli as an appetizer or snack, or try pairing it with some tasty side dishes to turn it into a full meal.
All you need to make toasted ravioli at home is a large bag of ravioli, milk or buttermilk, eggs, breadcrumbs, and oil for frying. You can use fresh or frozen ravioli. This recipe calls for beef ravioli, but you can use whatever type you like.
You'll also need sauces for dipping the toasted ravioli. We recommend marinara, but there are plenty of other tasty options which we've outlined below.
To make the perfect toasted ravioli, start by gathering your ingredients, along with two bowls. Combine the eggs and buttermilk in the first bowl. In a second bowl, whisk the breadcrumbs, salt, and pepper.
Dip one ravioli in the buttermilk mixture, flipping it to coat both sides. Dredge it through the breadcrumb mixture, making sure to coat each side. Put the ravioli on a baking tray. Repeat the process until all the ravioli have been breaded. Pop the tray in the freezer for half an hour, or until the ravioli firm up.
Heat some oil in a Dutch oven. Fry a small batch of the ravioli for 2 minutes, flip them, then cook for another 2 to 3 minutes, until they turn golden brown. Set the cooked ravioli on a plate lined with a paper towel to drain the extra oil. Repeat until all the ravioli are cooked. Garnish with parmesan cheese, and serve warm.
This delicious St. Louis dish is often enjoyed as an appetizer, but you can enjoy it as a main dish. Pair your toasted ravioli with some roasted vegetables, a Ceasar salad, garlic bread, or sautéed garlic green beans. Any Italian side will go beautifully with this easy dish.
You don't need to use beef ravioli to make the perfect toasted ravioli. Just about any filling will do. Pork, veal, and chicken are all delicious.
For vegetarian options try cheese, mushroom, or spinach and ricotta ravioli.
If you prefer a sweeter ravioli, make this recipe with ricotta ravioli or butternut squash and sage ravioli – these are delicious dipped in melted butter.
You can definitely make toasted ravioli in the air fryer. It's a faster, healthier way to enjoy this mouthwatering dish. Heat your air fryer to 370°F and lightly grease the basket with cooking spray. Cook the ravioli for 4 minutes, then turn them over and cook for another 3 to 4 minutes. Make sure to work in batches so you don't overcrowd your air fryer.
Use fresh or frozen ravioli for this recipe.
Use a candy thermometer to tell when the oil has reached the right temperature for frying.
Fry the ravioli in batches so you don't overcrowd the Dutch oven. This will ensure they turn out crispy and golden brown.
Feel free to add other herbs and spices to the breadcrumb mixture. Cayenne pepper is great for a touch of heat. Smoked paprika is a must if you want a slightly smoky flavor to your toasted ravioli. You can also try adding your favorite seasoning mixes like taco seasoning, Old Bay, Creole, or a dry chimichurri rub.
To make toasted ravioli in the oven, heat your oven to 400F and bake the ravioli for 15 to 20 minutes, or until golden brown and crispy.
Let the fried ravioli cool down slightly, then transfer it to an airtight container and keep it in the fridge for up to 5 days.
You can prep the ravioli and freeze it to be fried later, so you can make toasted ravioli whenever you like. Uncooked frozen ravioli will last up to 3 months.
You can also freeze cooked toasted ravioli. Cooked fried ravioli lasts 2 to 3 months in the freezer.
Whisk eggs and buttermilk to combine.
In a second bowl, stir the breadcrumbs, salt, and pepper to combine.
Dip one ravioli in the buttermilk mixture, flipping it to coat both sides.
Dredge it through the breadcrumb mixture, making sure to coat both sides.
Put the ravioli on a baking sheet. Repeat with remaining ravioli.
Put the baking sheet in the freezer for 30 minutes or until the ravioli become firm.
Heat 2 to 3 inches of oil in a Dutch oven until it reaches 350°F. Line a plate with a paper towel.
Fry several of the ravioli for 2 minutes, flip, then cook for another 2 to 3 minutes, until golden brown.
Remove with a slotted spoon to drain on the plate.
Garnish with parmesan cheese, and serve warm.
Use any oil with a high smoke point to fry your ravioli. Vegetable, canola, grapeseed, sunflower, and peanut oil are all good options.