St. Louis Toasted Ravioli
Get ready to discover why St. Louis knows how to do comfort food right!
These golden, crispy pillows of cheesy goodness are about to become your new obsession.
Forget everything you thought you knew about ravioli – this isn’t your typical pasta dish.
Picture this: tender cheese-filled ravioli wrapped in a perfectly seasoned, crunchy coating that gives way to molten cheese with every bite.
The contrast between that satisfying crunch and the creamy center is pure magic.
Paired with bubbling marinara sauce for dipping, this appetizer has serious crowd-pleasing power.
Ingredients
For the Sauce:
- 1 (16 ounce) jar marinara sauce
For the Coating:
- 1 large free-range egg
- 2 tablespoons whole milk
- ¾ cup Italian seasoned bread crumbs
- ½ teaspoon sea salt (optional)
For Frying:
- ½ (25 ounce) package frozen cheese ravioli, thawed
- 3 cups vegetable oil for frying, or as needed
- 1 tablespoon grated Parmesan cheese
Steps
- Gather all ingredients on your cutting board and set up three mixing bowls for an efficient breading station. Having everything organized makes the coating process much smoother and prevents messy hands from contaminating ingredients.
- Heat the marinara sauce in a heavy-bottomed saucepan over medium heat until bubbling around the edges, about 3-4 minutes. Reduce heat to low and let it simmer gently. This keeps the sauce at the perfect temperature for serving while preventing it from burning or getting too thick.
- Meanwhile, whisk the egg and milk together in a small bowl using a wire whisk until completely combined with no streaks. In a second bowl, whisk together the Italian bread crumbs and salt until evenly distributed. The milk helps create a better binding surface for the breadcrumbs to stick.
- Working with one ravioli at a time, dip each piece first in the milk mixture, allowing excess to drip off, then roll in the seasoned bread crumbs until completely coated. Press gently to help the coating adhere. Place breaded ravioli on a parchment paper-lined baking sheet to prevent sticking.
- Heat 2 inches of oil in a large, heavy cast iron skillet or deep pan to 350°F (175°C). Test the temperature by dropping a small amount of breading into the oil – it should sizzle immediately and turn golden brown within 30 seconds. An instant-read thermometer ensures perfect frying temperature.
- Fry the ravioli in small batches of 4-5 pieces to avoid overcrowding, which drops the oil temperature. Cook for 1 minute per side until golden brown and crispy. Use tongs to flip carefully, as the filling will be extremely hot. The coating should be deep golden and sound hollow when tapped.
- Transfer fried ravioli immediately to a paper towel-lined plate to drain excess oil. Sprinkle with grated Parmesan cheese while still hot so it adheres to the crispy coating. Serve immediately with the warm marinara sauce on the side for dipping.
Smart Swaps
- Panko bread crumbs instead of Italian seasoned crumbs (adds extra crunch and lighter texture)
- Air fryer method at 375°F (190°C) for 6-8 minutes (spray with cooking oil first)
- Whole wheat bread crumbs for added fiber and nutrients
Make It Diabetes-Friendly
Carb Reduction Strategies:
- Use cheese-filled zucchini rounds instead of ravioli (reduces carbs by 25 grams per serving)
- Almond flour coating instead of bread crumbs (reduces carbs by 8 grams per serving)
- Baked version at 400°F (200°C) eliminates oil absorption
Sauce Modifications:
- Choose sugar-free marinara (saves 4-6 grams carbs per serving)
- Fresh herb pesto provides healthy fats with minimal carbs
- Greek yogurt ranch adds protein while keeping carbs low
Portion & Timing Tips:
- Recommended serving size: 4-5 pieces (approximately 18 carbs per serving)
- Best eaten: As part of a balanced meal with protein and vegetables
- Pair with: Mixed green salad to slow glucose absorption
Total Carb Reduction: Original recipe 32 carbs per serving → Modified version 18 carbs per serving (44% reduction)
Pro Tips
- Pat thawed ravioli completely dry with paper towels before breading – moisture prevents proper coating adhesion
- Double-coat for extra crunch: dip in egg mixture twice with breadcrumb coating between each dip
- Keep oil temperature steady using a digital thermometer – fluctuating heat creates soggy coating