Toasted ravioli?

Question

My ex was from St. Louis, and often mentioned this local delicacy but unfortunately dumped me before she could show me how to make it. Watching the Cardinals trounce the Mets while testing out my brand new deep fryer made me recall this delicious sounding treat, and I'd like to try making it. It's deep fried ravioli, right? Homemade ravioli? Store bought? Frozen, refigerated, canned? Oil temperature? Details are welcome.

Answer 1

We are from Kentucky, and boy are you making me miss home!! Here's the link to the recipe I use.
Best of luck!
http://allrecipes.com/Recipe/St-Louis-Toasted-Ravioli/Detail.aspx

Answer 2

TOASTED RAVIOLI

Frozen ravioli, homemade or store-bought
Milk
Dry bread crumbs
Vegetable oil for deep frying
Grated Parmesan cheese
Meat sauce, tomato sauce or butter sauce, for dipping

Remove ravioli from freezer. Do not brush off flour that was sprinkled over them before freezing. Pour milk in a small dish. Place bread crumbs in a small dish. Heat oil in a deep fat fryer or pot to 375 degrees F.

Dip frozen ravioli in milk. Then dip ravioli in bread crumbs. Deep-fry ravioli in hot oil until done, about 3 to 4 minutes, or until golden brown. The squares will sink at first, then rise to top of oil when done. Turn squares as they fry to promote even cooking. Remove from oil; drain well. Sprinkle at once with Parmesan cheese. Serve as is, or with a tomato sauce, meat sauce or butter sauce.

Note: Canned, brine-packed ravioli, well drained, can be used.

Answer 3

Toasted Ravioli

Recipe By : Southern Living
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons milk
1 large egg -- lightly beaten
3/4 cup dry Italian-seasoned breadcrumbs
1/2 package frozen cheese-filled ravioli -- thawed
vegetable oil
Parmesan cheese -- grated
pizza sauce

Combine milk and egg. Place breadcrumbs in shallow bowl. Dip ravioli in milk
mixture and coat with breadcrumbs. Pour oil to depth of 2 inches in Dutch oven
. Heat to 350 degrees. Fry ravioli, a few at a time, 1 minute on each side or
til golden . Drain on paper towels. Sprinkle with Parmesan cheese. Serve im
mediately with warm pizza sauce.

Answer 4

Martella Grigsby, a Kemoll’s employee for more than 40 years, still comes into the restaurant just to make the toasted ravioli, shown at left.

http://www.saucemagazine.com/article/1/100

Charlie Gitto’s Toasted Ravioli
Courtesy of Charlie Gitto’s on the Hill’s Eric Vogel

Meat filling:
1/2 lb. beef, cubed
1/2 lb. veal, cubed
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
Salt and pepper to taste
1 1/2 cups cooked, chopped spinach
4 eggs
1 cup grated Parmesan

Dough:
3 1/2 cups flour
3 eggs
3 Tbsp. salad oil
1/2 cup water
1/2 tsp. salt

Coating:
4 eggs, beaten
2 cups milk
4 cups seasoned bread crumbs
Grated Parmesan for serving
Tomato sauce for serving

For the meat filling:
• Preheat the oven to 350 degrees.
• Combine the beef, veal, onion, celery, carrots, salt and pepper in a roasting pan and roast until cooked through, about 1 hour. Let cool.
• Meanwhile, make the dough.

For the dough and ravioli:
• In a large mixing bowl, add all of the ingredients and mix until the ingredients come together to form a dough.
• Turn the dough out onto a floured surface and knead until smooth and elastic, about 10 to 15 minutes.
• Wrap in plastic wrap and set aside.
• Add the spinach to the meat filling, then pass the ingredients through a meat grinder with a fine grind. Add the eggs and cheese to the ground meat and mix well, creating a paste-like texture.
• Roll out the dough on a floured surface using a rolling pin. Make a large, very thin layer of dough.
• Spread out a thin layer of filling on half of one side of the dough, using a spatula. Fold the dough end over the filling side of the dough. Score the filled dough with a ravioli marker (ravioli rolling pin). Cut the ravioli using a ravioli cutter. Freeze until hard.

To bread and fry the ravioli:
• Make an egg wash by mixing together the eggs and the milk. Add the ravioli to the wash, then dip them in the seasoned bread crumbs. Refreeze until ready to fry.
• Preheat a deep fryer to 350 degrees.
• Fry the ravioli until golden brown. Serve hot sprinkled with freshly grated Parmesan on top and tomato sauce on the side.

(Recipe found on the Food Network Web site, www.foodnetwork.com, with permission to reprint courtesy of chef Eric Vogel.)

Answer 5

there is something it somewhat is equivalent to a toasted ravioli and it develop into featured in the two Ladue information or Sauce magazine a pair of month or 2 in the past (possibly extra??) I overlook what they talked approximately because it yet i could guess this is served in massive apple someplace. it somewhat is slightly diverse as a results of fact specially circumstances they stuff it with cheese or serve it on a mattress of marinara sauce rather of cheese much less and marinara on the section. in case you touch Ladue information or Sauce magazine, they could direct you to the particular situation, after which you will detect out the call of despite it somewhat is (supposedly a 'real' Italian appetizer) and notice if anyplace in massive apple has it.

Answer 6

I have to recipes both using store brought ravioli making your own is too time consuming I hope you enjoy them


Toasted Ravioli

2 eggs
Splash of milk or half-and-half
Salt and pepper
1 1/2 cups Italian bread crumbs, eyeball it
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
Handful flat-leaf parsley, chopped
12 large fresh spinach and cheese ravioli, about 3/4 pound
5 tablespoons extra-virgin olive oil, divided
3 cloves garlic, finely chopped
Pinch red pepper flakes
2 roasted red peppers, drained
1 (14-ounce) can crushed tomatoes

Beat eggs and a splash of milk seasoned with salt and pepper in a shallow dish. Combine bread crumbs with cheese and parsley in a second dish. Coat the fresh pasta in egg then bread crumbs. Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet then toast the ravioli until deep golden, 3 to 4 minutes on each side.
In a small sauce pot heat the remaining extra-virgin olive oil and the garlic and red pepper flakes over medium low heat. Grind the roasted peppers in the food processor and add to garlic after it sautes for a couple of minutes. Stir in tomatoes and season the sauce with salt and pepper. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve.



Fried Ravioli

Olive oil, for frying
1 cup buttermilk
2 cups Italian-style bread crumbs
1 box store-bought cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan
1 jar store bought marinara sauce, heated, for dipping

Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

Answer 7

I just had some in St. Louis this summer. They were good.

Answer 8

Go Cards!