The St. Louis style of preparing ravioli is unique and delicious. The ravioli is breaded, fried and served with marinara sauce and a sprinkling of Parmesan cheese.
St. Louis Toasted Ravioli Ingredients
2 tablespoons whole milk
1 egg
cup Italian seasoned bread crumbs
teaspoon salt
(25 ounce) package frozen cheese ravioli, thawed
3 cups vegetable oil for frying
1 tablespoon grated Parmesan cheese
1 (16 ounce) jar spaghetti sauce
How to Make St. Louis Toasted Ravioli
Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.
St. Louis Toasted Ravioli Nutritions
Calories: 374 calories
Carbohydrate: 39.3 g
Cholesterol: 56.5 mg
Fat: 19.2 g
Fiber: 4.3 g
Protein: 11.4 g
SaturatedFat: 4.6 g
ServingSize:
Sodium: 885.9 mg
Sugar: 8.8 g
TransFat:
UnsaturatedFat:
St. Louis Toasted Ravioli Reviews
This was a great recipe my family loved it. It takes a little time to fry them so I spread foil on a cookie sheet covered it with a tablespoon of oil breaded the raviolis and baked them at 350 for about 20 minutes Yummy Thanks for the recipe.
While this tastes okay, its absolutely NOT like the traditional St. Louis toasted ravioli, and shouldnt be called by that name St. Louis toasted ravioli is not cheese filled, its stuffed full with seasoned beef The real stuff is much much better
These are so great. I like to use meat ravioli from the refriderated section. I have also baked them in an attempt to make them healthier. They turn out okay if you bake on a rack. Bread them per the recipe then spray lightly with cooking spray. I cook in the oven for about 30 minutes at 350 or until they are toasty.
This recipe was AWESOME and so easy to make. I used 1/2 cheese ravioli and 1/2 meat ravioli and we cant decide which we liked better. I put the breadcrumbs in a bag and mixed the raviolis in there - made the job go much quicker. Thanks, Barb
These were great I added an extra egg to make the "wash" a little thicker and fried them in my fry daddy which took only seconds to cook. I took the suggestion of another reviewer and cooked them frozen. (great idea) Hubby wasnt interested and wanted a burger instead, but when he saw the kids eating them he asked to taste "one". One turned into many and with the addition of a salad he was no longer interested in his burger Thanks, Barb; Ill definitely be using these as an appetizer at my next party
This was an outstanding dish I followed the advice and kept the ravioli frozen and after I breaded the raviolis I put them in the freezer for 15 minutes, then layered them (one layer at a time)in my deep fryer on 350 for about 1 minute. I served them with gnocchis and a salad for dinner and they were a hit
Just a note.. as a St. Louisan who worked at a popular restaurant there.. it is much easier if you leave the raviolis frozen when you soak and bread them. Then freeze the breading on and fry them frozen.. it is much more user friendly
Super fast and easy, especially if you put the Ravioli and bread crumb in a ziploc to coat. Oh, I almost forgot, very yummy
How can you not like these. I am from St. Louis, and am so glad that these are from my hometown. Hubby has co-workers from Seattle that just love this stuff. Hard to imagine that you cant get these on a reglar basis everywhere. Thanks again for the reminder of this great recipe.
This is a variation of one of the best methods of cooking ravioli and it is unique to St. Louis. You gotta try it. Just try brushing the ravioli in egg white wash and then bread crumbs. And try condensed milk instead of regular milk. But try it. This is a great dish but use a good ravioli or make you own cheese or beef ravioli.
Great recipe My family loves this. It is similar to the Fried Ravioli at Olive Garden. Very tasty
Ive never made toasted ravioli before, but Ive eaten plenty of them at restaurants and at the fair. This recipe was so simple and they tasted just like the ones Ive spent tons of money on I completely forgot to sprinkle them with Parmesan cheese after frying, but they still tasted fantastic dipped in Four Cheese spaghetti sauce. I doubled the recipe, but even with 24 large raviolis, we didnt use even close to 16 ounces of spaghetti sauce. I recommend pouring a small amount of sauce into a dipping bowl and refilling it as needed. That way the extra sauce can be saved for another use.
I added additional spices to my bread crumbs (onion/garlic powders, oregano, basil, red pepper flake) and I used meat filled frozen ravioli. My sauce was homemade marinara. We loved this. Next time, Ill know to make a recipe and a half as my husband wanted more than the recipe made. Id like to try this next time as a baked toasted ravioli, to cut back on the fat content some. As is, very good.
These are pretty good. I think I prefer them baked then fried. I took the suggestions from a few other reviews and baked them in the oven at 375 for 30 minutes. Also sprayed some grease on the pan before placing the coated ravioli on there.
Very good To make the breading process easier I placed the breadcrumbs in a resealable plastic bag (I also added a couple tablespoons of Romano cheese) and then added the ravioli and shook them until coated. This was much easier than breading each ravioli separately, especially since I used small ravioli. Will definitely make again.
This was one of the recipes I have missed since leaving St. Louis but no more - this is exactly how I remembered it. I also kept the raviolis frozen and it turned out perfect. Now if I can only find the St. Louis pizza recipe to go along with it.
This tastes just like mozerrella sticks...kids ask for these weekly
My boyfriend is from the st louis area and missed these very much after moving. he likes them best when made with meat ravioli, so i used those. the recipe itself was perfect, the only part we didnt like was the flavor of the meat filling of the frozen ravioli i used. now if i could just find a great recipe for meat ravioli...
Sorry but I do not know what I did wrong. This is the first recipe I tried from Allrecipe that didnt come out good. I used fresh ravioli & followed recipe exact. I was making these for an appetizer to bring to a dinner party. I ended up not bringing them. My husband & I are wondering if the ravioli were not good. They had a good experation date & seemed ok. When you cut it opened after it was cooked it was like a glob of dough in side. Real wierd. I have made fried ravioli before but not this recipe. Sorry.. :( Nana
So glad I came across this recipe, although they are not unique to St. Louis. These were (and Im sure still are) very popular at the steak houses we use to go to in Omaha. These are very good and remind of going out to eat as a child.
Its a great appetizer I made my own ravioli with the basic pasta recipe in this site, I added italian seasoning to the pasta dough,I made two thin layes and brushed the lower layer with an egg (to work as a glue), stuffed them with mozzarella cheese. thanks for the recpe
Thumbs up from the Ozarks Thank you for the recipe--the boyfriend and I thoroughly enjoyed the ravioli. I tried coating them first with a coarser type of Panko bread crumb, but it didnt stick to them very well, so I added some of the finer type of Panko bread crumbs, and it worked very well. I also used a small fryer to do the frying.
So easy, So quick, So good. Even my picky eater ate them without argument.
This is such an awesome recipe. My 10 Year old and 2 Year old just goobled it right up.
I actually have been making these for a couple years. My 10 year old son loves them He gets them any time he can when we eat out. I make them a little healthier. I use egg white instead of the whole egg, shake and bake in place of bread crumbs (Not for health but for better coating), let them set (dry after coated) and I use frozen Spinach and Cheese Ravioli (Mama Rosies). This cuts the fat dramatically 6-8 grams less fat 2-3 grams more fiber per serving and he hardly knows the difference. I also use GrapeOla or Enova oil to fry them in, In a small frying pan, so I use less oil.
These are GREAT I did a combo of portobello mushroom ravioli and spinich, feta cheese & artichoke stuffed rigatoni, delicious. Everybody chowed these down, we dipped them in the "best marinara sauce yet" recipe from this site. Thanks Barb
Great recipe, Any recipe that my picky 3 y.o likes is a winner at my house and after he tried this he got up from the table and went and grabbed all the left overs and brought them back to his plate telling us all they were hisThanks for sharing
I know I would have enjoyed this recipe 10 times better if my husband hadnt bought some nasty tasting ravioli. (Prosciutto and Mozzarella I believe.) I went ahead and gave this 5 stars because my disappointment was my own fault but definitely would have been great had I used cheese ravioli instead. I served this with a marinara sauce from this site.
ABsolutly incredible So so Yummy Its just so simple that I cant believe it tastes as good as it does I addes more salt to the crunb mixture as well as pepper and dried Basil. I also addes freshly grated romano cheese to the mix so there would be a slight gooeyness to the crumb coating and it worked out great The cheese didnt melt everyehre in the oil at all. This would also be great w/ a creamy alfredo sauce on the side for dipping and also a creamy pesto sauce would work great as well Thank you so much, I will be making this many more times to come
Excellent. I could not stop eating the ravioli and I dont even like ravioli. I used great value beef ravioli from w**lmart, progresso italian bread crumbs and classico tomato & basil sauce. I actually dipped my ravioli in the sauce instead of pouring it over the ravioli. The taste reminds me of sausage pizza and I had a salad on the side. Loved it
This recipe was very easy and tasty too i added garlic powder to my bread crumbs for a little extra flavor. i dipped them in ranch with a little marinara sauce mixed in. i cant wait to make it again
Very good Baked these at 350 for 20 minutes instead of frying
This recipe is similar to our "toasted tortellini" recipe. All the same ingrediants are included only we use cheese-filled tortellini and add 1 tsp of all season salt to the italian bread crumbs. We dip them in pizza sauce and every enjoys them. Using tortellini, we take them out while the deep fryer is heating up, which allows them to remain mostly frozen and cooking takes only 30 seconds, depending how crispy/brown you want them. I cant imagine that ravoili would be much different so if theyre still frozen inside, you didnt cook them long enough. No matter what cheese-filled pasta is used, they are are tasty bite-sized snack
Having grown up in St. Louis, it is a given that I like these I used meat ravioli (homemade). For an interesting twist, after they are fried - sprinkle with shredded (not grated) parmesan cheese and "toast" under broiler for a few seconds. This makes them even toastier and the cheese melts better if shredded instead of grated.
Really good. I used tortellini because I didnt have ravioli. They were especially good hot, but once they started to cool they got a little hard. The family liked them, but thought that too. Ill try them with ravioli next time.
I used evaporated milk to dip these in, as I was out of both whole milk and eggs. It worked fine. I also baked these in a 375 oven for 20 minutes. My 6 year old gobbled these up so fast I thought I was going to have to make another batch for everyone else.
Very good and a change from the usual ravioli I breaded them early in the day and froze them. I saw that others wanted to speed up the time and baked them instead. I did what the recipes said to do and it took me 10 mins tops Just took out of freezer and put right into skillet. Depending on the skillet size you can place about 8 - 10 raviolis in the pan. Good recipe
These were delicious They kept disappearing as fast as I could make them.
Super easy and sooooo delicious. Will definitely make it again. TY for the recipe.
A St Louis classic - these came out great
These are great I made them "skinny" by baking them in the oven at 350 instead of frying them. I used skim mild also instead of whole milk. I just sprayed the tops with cooking spray and placed them on a cookie sheet to bake until brown I didnt even need to turn them over. They were delicious My kids loved them.
Served these as an appetizer at a party and everyone loved them Now we have them for dinner often
These were very yummy My hubby prefers to eat baked vs. fried at home, so sprayed w/cooking spray and baked at 425 degrees for about 10 min. Used beef ravioli; Turned out great Thanks for the recipe.
PARTY PLEASER Theyre an awesome little toasty finger food for parties or guests. I cant wait for BBQ season to start and I can toss these out on the table while we grill up some steaks and sausages. I have made these several times since, and will continue making them. I keep frozen ravioli on hand for just such a need. lol
I made these as an appetizer. They were extremely easy to make. Everyone enjoyed them. A couple of my guests made comments that you could make these for a main course and that they liked them better than just plain ravioli with sauce. I will definitely make these again.
Yummy This is a great recipe My husband loves the toasted ravioli...and he is from St. Louis
I used to live in St Louis, but now Im living in Texas. I forgot how much I missed toasted ravioli. This recipe was great, and it wasnt all that hard to make. Thanks
I made this for a family get together and it is now a staple appetizer of any party I throw It was easy to make and the taste was fantastic I occasionally order this in restaurants, and this recipe is just as good as what they serve. Thanks for a fantastic appetizer
Ah, the taste of home
These were great If you like the Toasted Ravioli served in restaurants, youll LOVE these even more
We had this the other night and we absolutely loved it My hubby and I are not too crazy about cheese ravioli, my hubby prefers meat, but I wanted to prepare exactly as directed. We will try the Meat Ravioli next time. Thanks Barb for a great meal
So easy and so good They disappear quickly, so make a lot
I did coat the ravioli with flour first for the 2nd half I cooked and those did a lot better I also used panko bread crumbs and they were a little more difficult to get them to stick but the crunch was so nice Fun treat.
Loved these Fantastic recipe
The concept of this was much better than the actual result. I think its because I used a poor quality store bought pasta. I used Buitoni, and the pasta was rubbery and dry. Ugh. The coating was delicious, though, so I would be willing to give it another try, but with much better pasta. I used my homemade marinara sauce as a dip instead of jarred spaghetti sauce, and added some garlic powder to the coating.
This was pretty easy, and tasted a lot like real St. Louis Toasted Ravioli.
Fantastic and easy recipe I made some with beef ravioli and some with Italian sausage ravioli and they were a huge hit with my kids and my hubby. Served them for dinner with a green salad and fresh fruit for a great summer meal. I highly recommend that you try these
This was fantastic We were just in St. Louis and tried these at Fitzs American Grill in the University "Loop" area...these were just as good Thanks
Very tasty My husband made these and added a bit of panko breadcrumbs to the mix. The whole family enjoyed them
Made this for the first time tonight. Husband and 11 year old son and I loved it I will make this again Thanks so much for sharing it
GREAT The only thing better would be to hand make your raviolis at home. I use beef ravs, the cheese ones tasted funky to me. I also add crushed red pepper flakes to the bread crumbs. I great fresh parmesan on top of them before serving and make my own homemade marinara for dipping. Im from St. Louis and like taking this to peoples homes here in Phoenix to give them a taste of THE HILL....
A perennial favorite with me.
Very good recipe. Will definately make this again. My kids and husdand loved it, but I made beef and cheese ravioli and we thought the beef was better. It does take a little time to fry all the ravioli, but its worth it. Thanks
These are really great. They are different and the taste is delicious. They would make good appetizers as well as a main dish with side salad and fresh bread. I used chicken herb and broccoli cheese ravioli. Would make again for sure.
This is a great recipe. I too am from St. Louis and have grown up with toasted ravioli. I followed others suggestions and baked rather than fried and worked out nicely. Covered cookie sheet with foil, oiled it, and baked at 350 degrees for about 25 minutes. This was just easier and healthier than deep frying. As an aside, if you ever have a chance to get Mama Toscano raviolis in St. Louis they are too die for. They are offered in some of the restaurants and sold in the italian grocery stores. You can order online as well. They are pricey but just incredible. The have both regular and toasties
Very okay. Might depend on the sauce you use. Also, Even with the egg batter I had trouble getting the bread crumbs to completely stick. Also was unsure of how to thaw frozen ravioli.
These came out ok.. I tried both fried and baked and baking them tasted much better without the added grease. Definitely need the Parmesan cheese sprinkled on top.
Yummy I tried frying them before thawing, but they were cold on the inside. I thawed the ravioli by sticking them in the microwave for 2 minutes and they were perfect. My husband loved it
I loved the toasted ravioli from the Olive Garden but wanted to make some of my own. These turned out very well and everybody loved them. Served with homemade hidden valley ranch. YUM
These are terrific I have made them twice. The first time the breading did not stick real well. My son advised me to "double dip" them in the egg and bread crumbs and this worked much better. Be sure to sprinkle fresh grated parmesan while they are stil hot.
I change the recipe and did not use 2 inches of oil to fry them. I just lightly panseared them in a Dutch oven. They went so quickly I had leftover marinara sauce
These are fabulous I skipped the salt, served with stewed squash and a salad. They look nice with a spoonful of marinara and a sprinkle of parsley.
I have been living here in St. Louis for 34 years and we make this with meat raviolis. I put mine on a tin-foiled pan sprayed with cooking spray. I sprinkled parmesan cheese on the ravs then sprayed with cooking spray. Cooked perfectly at 350 for 20 mins. Serve with beer to truly be St. Louis
Pain to make but worth it My husbands hasnt given me a 10 on a new recipe in a while
This is the best appetizer I know of - of course, I am from St. Louis and had this at Tonys - its a great substitue for the one they served.
I tried this recipe and really didnt like it at all. It tasted like dry over cook pasta. Wouldnt tell a friend about it. wasnt worth my time.
This is awesome, I looked all over for a recipe for toasted ravioli, thanks ever some much. My kids loved it, this will get prepared again and again.
YUMMY Whole family enjoyed this treat.
These were very tasty - I used Panko bread crumbs, which made them nice and crispy. Seasoned my panko with garlic salt and some italian seasoning. My 4-year old loved them
I would give this recipe 3 1/2 stars. It needs some kick added to the breading, beyond dipping in marinara sauce. I will make them again, but spice up the bread crumbs a bit.
Im not from St Louis but all I can say that your Ravioli recipe made a great hit here in Johannesburg, South Africa. thanks Barb Harvey
Really good A bit time consuming, but good.
I really like this...I used frozen ravioli. It was good and my son loved it. It was very filling.
Made these for my housewarming party. I used meat raviolis and cooked them in my fry daddy. I made 2 pkgs of raviolis and they all went. Everyone loved them.
I enjoyed this recipe and agree with a previous post about keeping the ravioli frozen prior to frying. I served this with a simple marinara sauce and we all enjoyed it.
My dad loves toasted ravioli and so I tried this out on him and the rest of my family when my brother came home from Iraq and it was a huge hit My husband never had toasted ravioli so I made it for him another time because he wasnt there and he loved this He asks me to make this all the time now Love it
I prepared this for a New Years football party and everyone loved it Its as close to the St. Louis ravioli without being near St. Louis Other people asked me for the recipe Very easy
Great appitizer but not enough for meal
We thought these were pretty good. I did add some garlic powder to the breadcrumbs. I also added some Panko breadcrumbs for extra crispiness and drained on a rack so the bottom stayed crispy.
Made this tonight. followed to a "t" and it was awesome This recipe is pretty much how it was made in the late 1930s and early 1940s when toasted ravioli was created. the origins say it was either Oldanis or a restaurant known commonly as Angelos were the first to make it... fillings used were veal,beef or a cheese mix.
This is a great recipei tried using the meat ravioli for my bf and he even liked the cheese better..i use italian style panko breadcrumbs, makes it crispier and full of flavor i make a 1lb bag and they are gone fast we use bertolli olive oil and garlic sauce for dipping. so yummy also it does help to let them sit in the freezer for a few mins after you bread it..makes the breadcrumbs stick better. thanks
I made these as a party appetizer and they were a HIT I have to admit, I par-boiled them b/c it seems they would have been very tough had I not. After boiling, I laid out on a sheet pan so they werent touching and refrigerated until cool. I also dredged lightly in flour before egg and breadcrumbs. It really makes a nice crust. Im glad I did these extra steps, b/c I would have been disappointed if they came out any differently than they did.
This is an excellent recipe. I have made it two times. The first time I followed the recipe to the letter. The second time I made a topping of parm cheese, green onions, and parsley. It was EXCELLENT.
Pretty good.
I think should I ever have a crowd over for dinner, this would make a great appetizer Maybe put out different sauces...ranch, pizza sauce, as well. My entire family enjoyed the cheese raviolis, however, I also cooked up some beef filled ones. They did not go over as well. We will probably make this CONCEPT again, but try our hand at making homemade raviolis.
Love these addictive raviolis The only alteration that I have made is that once the raviolis are cooked, the natural stickyness of the noodle holds the bread crumbs, I never egg/milk bath them. The meat filled ones are great also
Tried these last night for dinner and Oh My Gosh they are so addictive. Loved it. I used the beef frozen ravioli and added my own italian seasoning to my plain bread crumbs (so I can control the sodium). I used my fry daddy to fry each square. For the spaghetti sauce, I used Bertoli marinara with burgundy wine- so good. This recipe will definitely be used often as my kids loved it too. Thank you Barb, for sharing.
This is a really easy, good recipe. My husband (very picky) really liked them. I had to get him to help me with them because of a review of someone else,(thank you) I double dipped the ravioli before frying. That took some time, but then the little devils cooked really fast and I had trouble dipping, cooking and sprinkling cheese when they were done. So my husband helped fry them and sprinkle cheese. I followed the recipe to the letter this time but next time I might add a little garlic powder or basil to the bread crumbs. I have even thought about using Panko...we will see. Thank you for a wonderful recipe.
I LOVED this recipe. The family LOVED this recipe. It was fast, easy to make, and absolutely delicious. 5 stars.
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