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.

Barb

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
5 mins
total:
30 mins
Servings:
6
Yield:
2 dozen
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

374 calories; protein 11.4g 23% DV; carbohydrates 39.3g 13% DV; fat 19.2g 30% DV; cholesterol 56.5mg 19% DV; sodium 885.9mg 35% DV. Full Nutrition

Reviews (349)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/06/2004
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 ravioli's and baked them at 350 for about 20 minutes Yummy! Thanks for the recipe. Read More
(257)

Most helpful critical review

Rating: 2 stars
03/11/2003
While this tastes okay, it's absolutely NOT like the traditional St. Louis toasted ravioli, and shouldn't be called by that name! St. Louis toasted ravioli is not cheese filled, it's stuffed full with seasoned beef! The real stuff is much much better! Read More
(176)
468 Ratings
  • 5 star values: 286
  • 4 star values: 140
  • 3 star values: 25
  • 2 star values: 10
  • 1 star values: 7
Rating: 5 stars
01/05/2004
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 ravioli's and baked them at 350 for about 20 minutes Yummy! Thanks for the recipe. Read More
(257)
Rating: 2 stars
03/11/2003
While this tastes okay, it's absolutely NOT like the traditional St. Louis toasted ravioli, and shouldn't be called by that name! St. Louis toasted ravioli is not cheese filled, it's stuffed full with seasoned beef! The real stuff is much much better! Read More
(176)
Rating: 5 stars
04/17/2006
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. Read More
(88)
Advertisement
Rating: 5 stars
01/25/2004
This recipe was AWESOME and so easy to make. I used 1/2 cheese ravioli and 1/2 meat ravioli and we can't 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! Read More
(48)
Rating: 5 stars
07/23/2003
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 wasn't 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; I'll definitely be using these as an appetizer at my next party! Read More
(46)
Rating: 5 stars
01/05/2004
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!!! Read More
(42)
Advertisement
Rating: 4 stars
03/11/2003
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!! Read More
(39)
Rating: 4 stars
01/25/2004
Super fast and easy especially if you put the Ravioli and bread crumb in a ziploc to coat. Oh I almost forgot very yummy! Read More
(29)
Rating: 5 stars
07/30/2006
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 can't get these on a reglar basis everywhere. Thanks again for the reminder of this great recipe. Read More
(25)