Toasted Ravioli


prep 0:15       total 0:30


4 to 6 servings



2 dozen fresh or
frozen ravioli (any type, just not prepared with sauce)
2 eggs, lightly beaten
2 tbsp. milk
1 cup Italian seasoned breadcrumbs
Parmesan cheese
Vegetable oil (for frying)
Marinara sauce (for dipping)


Preheat deep fryer or oil in a deep heavy skillet. Cook ravioli as usual and drain. Mix egg with milk in a shallow bowl. Place breadcrumbs in another shallow bowl. Dip ravioli into egg wash, then into bread crumbs and then fry in oil till crisp and golden, and drain on paper toweling. Sprinkle with parmesan cheese if desired and serve hot with a warmed marinara dipping sauce.

Author's Comments

These were originally made at Charlie Gitto's on the "Hill" in St. Louis (although this is not their proprietary recipe), but most restaurants around there have served them at one time or another. Another St. Louis standout that is not far from there is "Ted Drewes Frozen Custard" (there are several locations). If you stop at Gitto's for the ravioli, be sure to drop by Ted Drewe's for a concrete afterwards. If you've been there, you "know". If you haven't, well...what's keeping you?

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