Toasted Ravioli
Originating in St. Louis, Toasted Ravioli are fried ravioli served with warm marinara sauce for dipping. These are a fantastic gameday appetizer!
Servings: 8 servings
Calories: 572kcal
Ingredients
- 3 large eggs
- ½ cup milk
- 1½ cups Italian seasoned bread crumbs
- 6 Tbsp grated Parmesan cheese divided
- 1 tsp kosher salt
- 1 cup all-purpose flour
- 1 25-oz. bag frozen cheese ravioli, thawed
- 3 cups vegetable oil for frying
- 2 Tbsp chopped fresh parsley
- 1 cup marinara sauce warmed, for serving
Instructions
- Using a shallow bowl, add eggs and milk; whisk until well combined.
- Using a separate shallow bowl, add Italian bread crumbs, ¼ cup of Parmesan cheese and salt; stir until well combined.
- Using a third shallow bowl, add flour.
- Working with one ravioli at a time, dip ravioli into the flour, then into the egg mixture and then into the breadcrumb mixture. (Tip: Make sure both sides of ravioli get coated with each mixture.)
- Using a deep cast iron skillet or Dutch oven, add 1” of vegetable oil. Heat over medium-high heat until oil reaches 375°F.
- Add several ravioli and fry raviolis for 1-2 minutes per side, or until golden brown in color. Transfer ravioli to a plate (or baking sheet) lined with paper towels to drain. Repeat as needed until all ravioli are cooked. (Tip: Place the plate in a ~250°F oven to keep ravioli warm while you cook the rest.)
- Garnish with freshly chopped parsley and sprinkle the remaining 2 Tbsp of Parmesan cheese before serving.
- Serve hot with warm marinara sauce for dipping.
Nutrition
Calories: 572kcal | Carbohydrates: 55g | Protein: 20g | Fat: 42g | Saturated Fat: 9g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 114mg | Sodium: 1278mg | Potassium: 190mg | Fiber: 4g | Sugar: 5g | Vitamin A: 392IU | Vitamin C: 4mg | Calcium: 113mg | Iron: 11mg
