Crispy St. Louis Ravioli Delight
Experience the rich flavors of the iconic St. Louis-style toasted ravioli, a beloved local dish that has been perfectly adapted for home cooking. This delightful recipe combines tender beef ravioli with a crispy, golden breadcrumb coating, making it the perfect appetizer or snack to share with family and friends. Relish the nostalgic flavors of St. Louis as you dip these savory bites into your favorite marinara or spaghetti sauce. Whether you are a true St. Louis native or just looking to try something new, these crispy ravioli are sure to become a household favorite. Enjoy the memories of visiting local pizzerias and savor every bite!
8
Servings
125
Calories
9
Ingredients
Ingredients
Beef Ravioli
16 ounces (Fresh or frozen (thaw if frozen))
Large Eggs
2 (Beaten)
Water
1/4 cup (N/A)
Garlic Salt
1 teaspoon (Optional)
All-Purpose Flour
2 cups (N/A)
Italian Breadcrumbs
2 cups (N/A)
Vegetable Oil
As needed (For frying)
Aluminum Foil
1 (For resting breaded ravioli)
Paper Towels
As needed (For draining fried ravioli)
Instructions
1
1. Begin by heating vegetable oil in a deep fryer or a large skillet to 350°F (175°C). It's ready for frying when water splashes create a sizzling sound. Be cautious; hot oil can splatter, so keep your face away and wear oven mitts for protection.
2
2. While the oil heats up, prepare your breading stations: In one bowl, combine the flour. In a second bowl, mix the eggs and water, whisking until well blended. In a third bowl, place the Italian breadcrumbs with garlic salt if desired.
3
3. Lay out 13-15 inches of aluminum foil. This is where the breaded ravioli will rest before frying.
4
4. Set up another section with 3-4 layers of paper towels or a cooling rack to drain the fried ravioli.
5
5. To bread the ravioli, first roll each piece in the flour, ensuring it is completely coated. Dip it next into the egg mixture, allowing excess to drip off. Finally, roll it in the breadcrumbs, pressing down to form a thick coating. If needed, repeat the egg and breadcrumb dipping process for a thicker crust. Place the breaded ravioli on the aluminum foil.
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6. Carefully lower 2-5 breaded ravioli at a time into the hot oil using a metal spoon and oven mitt. Fry for about 1-2 minutes, or until they are golden brown and crispy. Stir gently to prevent sticking.
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7. Once fried, transfer the ravioli to the paper towels or cooling rack to allow excess oil to drain.
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8. Serve the crispy ravioli hot, accompanied by a bowl of marinara or spaghetti sauce for dipping. Enjoy!
Nutrition Information
6.25g
Fat
12.5g
Carbs
3.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy St. Louis Ravioli Delight?
It is a homemade version of the iconic St. Louis-style toasted ravioli, consisting of breaded and deep-fried beef ravioli.
How many servings does this recipe yield?
This recipe is designed to serve 8 people.
What type of ravioli is best for this recipe?
The recipe recommends using 16 ounces of beef ravioli, either fresh or thawed from frozen.
What is the calorie count per serving?
Each serving contains approximately 125 calories.
What temperature should the oil be for frying?
The vegetable oil should be heated to 350 degrees Fahrenheit (175 degrees Celsius).
How do I test if the oil is hot enough?
The oil is ready when a small splash of water creates a sizzling sound.
What are the three breading stations required?
The three stations consist of a bowl of flour, a bowl with egg and water mixture, and a bowl with Italian breadcrumbs.
Is garlic salt mandatory for the breading?
No, garlic salt is an optional ingredient to be mixed with the Italian breadcrumbs for extra flavor.
How many eggs are needed for the egg wash?
You will need 2 large eggs, beaten.
What is the purpose of adding water to the eggs?
A quarter cup of water is added to the beaten eggs to create a smoother consistency for dipping.
How much flour is used in the coating process?
The recipe calls for 2 cups of all-purpose flour.
What kind of breadcrumbs should I use?
The recipe specifies 2 cups of Italian breadcrumbs.
In what order should the ravioli be breaded?
Roll the ravioli in flour first, dip in the egg mixture second, and coat with breadcrumbs last.
Can I make the breading thicker?
Yes, you can repeat the egg and breadcrumb dipping process for a thicker crust.
Where should I place the ravioli before they are fried?
Place the breaded ravioli on a sheet of aluminum foil to rest before frying.
How many ravioli can I fry at once?
It is recommended to fry 2 to 5 ravioli at a time to ensure they cook evenly.
How long does it take to fry the ravioli?
They should be fried for about 1 to 2 minutes until they are golden brown and crispy.
What tools are needed to remove the ravioli from the oil?
Use a metal spoon and wear oven mitts to safely remove the ravioli from the hot oil.
How should I drain the excess oil?
Place the fried ravioli on several layers of paper towels or a cooling rack.
What is the traditional dipping sauce for this dish?
These are best served with marinara or spaghetti sauce.
What is the fat content per serving?
Each serving contains approximately 6.25 grams of fat.
How many carbohydrates are in a serving?
There are 12.5 grams of carbohydrates per serving.
How much protein is in the St. Louis ravioli?
Each serving provides 3.75 grams of protein.
Can I use frozen ravioli directly in the oil?
No, you should thaw frozen ravioli before breading and frying for the best results.
What tags are associated with this recipe?
Tags include St. Louis, appetizer, deep-fried, Italian, and comfort food.
Is this dish suitable for a snack?
Yes, it is described as both a perfect appetizer and a great snack to share.
What safety precautions should I take while frying?
Wear oven mitts and keep your face away from the oil to protect against potential splattering.
How do I prevent the ravioli from sticking in the fryer?
Stir them gently while they are frying to prevent them from sticking together.
What is the main protein source in this recipe?
The main protein comes from the beef filling inside the ravioli.
Why is aluminum foil used in this recipe?
Aluminum foil provides a clean surface for the breaded ravioli to rest on before they are cooked.