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St. Louis Toasted Ravioli

(serves 4 - 6)

 

 

This recipe apparently originates from it's name sake St. Louis.  Enzo and I made this up as part of a school project to show children the different foods that come from America.  They cleared all of our dishes and we went on to cook it up at The Depot Cafe from time to time and it became a firm favourite.  I did ask Enzo if he had ever heard of it being served anywhere in Italy, his response was "No."  So guess what, we will be serving in the land of boiled pasta and will let you know how it turns out.


Toasted ravioli is also called fried ravioli and was created in St Louis, Missouri.  The tale goes that in 1947, a chef at a restaurant called Angelo's, in St. Louis, invented it by accidentally dropping some pasta into oil instead of water.  Toasted ravioli may have originated in Sicily, where fried ravioli contains sweet fillings and is eaten at Christmas.

 

For now here is our version of St. Louis Toasted Ravioli and we hope you enjoy it as much as a great many people appear to have done.  You will need:


Ingredients:

  • 1 lb frozen ravioli - any flavour that you would like
  • 2 tablespoons of milk
  • 1 large egg
  • 1 cup fine breadcrumbs
  • 1 teaspoon salt
  • 1 teaspoon mixed Italian dried herbs
  • 1 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chilli powder
  • 1 cup pizza sauce - tomato sauce
  • 1/2 cup Parmesan cheese, finely grated

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  1. In a bowl mix together the egg and milk
  2. In a separate bowl combine the breadcrumbs with the salt, herbs, onion, garlic and chilli powder and 1/4 cup Parmesan cheese
  3. Prepare a deep-fryer with at least 2 inches of clean oil and heat to 350F
  4. Dip each ravioli into the egg mix, followed by the breadcrumbs before placing it into the oil
  5. Fry the ravioli for approximately 1 minute per side or until golden brown
  6. Drain the ravioli on some paper towel and keep them warm in an oven at 300F while you continue to fry the rest
  7. When they are all done, sprinkle with the rest of the Parmesan cheese and serve with hot tomato sauce
 
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