Entree: United States – Midwestern United States (Missouri) – Toasted Ravioli

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Additional 20 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) meat-filled ravioli (fresh or frozen, about 20–24 pieces)
- 1 cup (125 g) all-purpose flour
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 2 large eggs, beaten (approx. 100 g)
- 1/4 cup (60 ml) whole milk
- 2 cups (200 g) plain dry breadcrumbs (or panko for lighter crunch)
- 1/2 cup (45 g) grated Parmesan cheese, plus extra for serving
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) dried Italian seasoning
- Vegetable oil for deep frying, about 4–6 cups (1–1.5 liters) (enough for a 2–3 in/5–7 cm oil depth)
- 1 (28 oz) can (796 g) crushed tomatoes
- 1 tbsp (15 ml) olive oil
- 1 small yellow onion, finely chopped (about 4 oz / 115 g)
- 2 cloves garlic, minced (about 8 g)
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 1/2 tsp (1 g) red pepper flakes (optional)
- Fresh basil leaves for garnish (about 10 g)
- For the salad:
  - 5 oz (140 g) mixed salad greens (spring mix or romaine/arugula)
  - 2 tbsp (30 ml) extra-virgin olive oil
  - 1 tbsp (15 ml) red wine vinegar
  - 1/2 tsp (3 g) Dijon mustard
  - Salt and pepper to taste
- Lemon wedges for serving (optional)

Instructions

Short Description:
Crisp, breaded and deep-fried meat-filled ravioli served with a bright marinara for dipping, finished with grated Parmesan and a simple mixed-green salad for a complete Midwestern main course.

Regional Notes:
This is the St. Louis-style toasted ravioli: meat-filled ravioli are breaded and deep-fried (the name "toasted" is local slang). Unlike baked or pan-fried ravioli elsewhere, the Missouri version is fully deep-fried and served with a tomato marinara and grated Parmesan, often as a hearty main with a salad or garlic bread.

1. Make the marinara: Heat 1 tbsp (15 ml) olive oil in a medium saucepan over medium heat. Add the chopped onion and a pinch of salt and cook until translucent, 5–6 minutes. Add minced garlic and cook 30 seconds. Stir in the crushed tomatoes, 1 tsp (5 g) kosher salt, 1/2 tsp (1 g) black pepper, sugar (if using), and red pepper flakes (if using). Bring to a simmer, reduce heat to low, and cook uncovered 15–20 minutes to thicken. Taste and adjust seasoning; keep warm.
2. Prepare breading stations: In one shallow bowl combine 1 cup (125 g) flour and 1/2 tsp (2.5 g) salt and 1/2 tsp (1 g) black pepper. In a second bowl whisk together 2 large eggs and 1/4 cup (60 ml) whole milk. In a third bowl mix 2 cups (200 g) breadcrumbs, 1/2 cup (45 g) grated Parmesan, 1 tsp (2 g) garlic powder, and 1 tsp (2 g) dried Italian seasoning.
3. Bread the ravioli: Pat ravioli dry with paper towels if frozen or damp. Working in batches, dredge each ravioli in the flour (shake off excess), dip into the egg wash, then press into the breadcrumb mixture to fully coat. Place breaded ravioli on a baking sheet in a single layer. For best adhesion, refrigerate the breaded ravioli 15–20 minutes before frying.
4. Heat oil: Pour vegetable oil into a heavy, deep skillet or Dutch oven to a depth of about 2–3 in (5–7 cm). Heat to 350°F (175°C) using a thermometer. Maintain temperature between 340–360°F (170–180°C) during frying.
5. Fry the ravioli: Fry the breaded ravioli in batches (do not overcrowd) 3–4 minutes per batch, until golden brown and crisp. Use a slotted spoon to transfer cooked ravioli to a paper towel–lined tray; season lightly with a pinch of salt immediately. Keep warm in a 200°F (95°C) oven if needed while frying remaining batches.
6. Make the salad and dressing: In a small bowl whisk 2 tbsp (30 ml) extra-virgin olive oil, 1 tbsp (15 ml) red wine vinegar, 1/2 tsp (3 g) Dijon mustard, and salt and pepper to taste. Toss dressing with 5 oz (140 g) mixed salad greens just before serving.
7. Plate and serve: Arrange 4–6 toasted ravioli per person on plates around a small bowl or spoonful of warm marinara for dipping. Sprinkle with additional grated Parmesan and torn fresh basil leaves. Serve with the dressed mixed greens and lemon wedges or garlic bread if desired for a full entree.
8. Leftovers and notes: Leftover fried ravioli are best reheated in a 375°F (190°C) oven for 6–8 minutes to regain crispness. If using frozen ravioli, thaw and pat dry before breading for best results.