St. Louis Toasted Ravioli
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.
|2 tablespoons||whole milk|
|3/4 cup||italian seasoned bread crumbs|
|1/2 teaspoon||salt (optional)|
|1/2 (15-ounce) package||frozen cheese ravioli, thawed|
|3 cups||vegetable oil for frying|
|1 tablespoon||grated Parmesan cheese|
|1 (16-ounce) jar||spaghetti sauce|
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.