Learn how to make this delicious St. Louis appetizer, toasted ravioli! Double breaded beef raviolis, deep fried and served with a simple marinara sauce. Super easy, quick and perfect for game day!
What you’ll need:
24 frozen or fresh beef ravioli
1 cup Italian seasoned breadcrumbs
2 large eggs
2 Tbsp water
oil for frying
marinara sauce (see recipe below)
shredded parmesan cheese
Thaw your ravioli before starting if using frozen. There is no need to cook before hand. In separate pie plates or bowls, add bread crumbs in one and combine eggs and water in another. Bread your ravioli by first submerging in the egg and letting the excess drip off and then dredging in the breadcrumb. Shake off excess and set aside. When all raviolis have been breaded, repeat the process to bread again. Set aside to dry for 15-20 minutes before frying.
To fry the breaded ravioli, bring vegetable oil to 350*F in a heavy pan over medium-high heat. Be sure to use a thermometer to get to the proper temperature. Fry in small batches until golden brown, about 3 minutes. Remove to a paper towel to drain and then transfer to a serving plate. Sprinkle with shredded parmesan cheese and serve with marinara sauce.
For the marinara:
1 (6 oz) can tomato paste
3/4 cup water
1 tsp onion powder
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp salt
Combine all ingredients in a small saucepan and bring to a bubble over medium-high heat stirring constantly. Cook for 1-2 minutes and let cool slightly before using.
Makes 24 toasted ravioli. Enjoy!!
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