Toasted Ravioli: What's The Cheesy Secret?

Toasted ravioli is a St. Louis specialty, often served as an appetizer or snack. The ravioli are filled with cheese, breaded, and fried until golden brown and crispy. They are then dusted with Parmesan cheese and served with marinara sauce for dipping. The ravioli can be fried or baked in the oven, and the filling can be customised to include meat or vegetables.

Toasted ravioli is a St. Louis specialty

Toasted ravioli, or T-ravs as they are known in St. Louis, are a specialty of the city. The dish is believed to have originated in the 1940s or 1950s when a chef accidentally dropped ravioli into a deep fryer. The dish quickly became popular across St. Louis, with several restaurants claiming to have invented it.

The ravioli are breaded and deep-fried until the pasta shell is crispy, dry, and golden brown. They are usually served as an appetizer with a dipping sauce, typically marinara sauce, and sprinkled with Parmesan cheese.

There are several variations of the dish, with different fillings such as cheese, beef, chicken, spinach, mushroom, sausage, or butternut squash. Some restaurants also offer creative takes on the dish, such as burnt end toasted ravioli filled with chopped burnt ends, cheddar, and mirepoix, or sweet versions filled with lemon-blackberry gooey butter cake or Oreo cheesecake truffle.

Toasted ravioli can be easily prepared at home and are often made using frozen, store-bought ravioli. The ravioli are dipped in an egg and milk mixture, coated in breadcrumbs, and then fried until golden brown. They can also be baked in the oven for a healthier alternative to frying.

The ravioli are coated in breadcrumbs

The breadcrumbs are an important part of the toasted ravioli dish, as they give the ravioli a crunchy texture and help to enhance the flavour. The type of breadcrumbs used can vary, with some recipes calling for Italian breadcrumbs, Panko, or a combination of the two. The breadcrumbs can also be seasoned with herbs such as parsley, oregano, rosemary, and thyme, as well as spices like garlic powder and onion powder.

The process of coating the ravioli in breadcrumbs is known as breading or breading and is a standard way to prepare food for frying. The egg and milk mixture acts as a wet coating that helps the breadcrumbs adhere to the ravioli. The breadcrumbs are usually placed in a shallow bowl or dish, and the ravioli are dipped or dredged in the mixture to ensure an even coating.

The breading process is a key step in creating the signature crispy texture of toasted ravioli. By coating the ravioli in breadcrumbs, the dish takes on a unique flavour and texture that sets it apart from traditional boiled or baked ravioli. The breadcrumbs also help to absorb some of the oil used in the frying process, resulting in a crispy exterior that is both visually appealing and delicious.

The ravioli are typically fried in small batches to ensure even cooking. The frying time can vary depending on the size of the ravioli and the desired level of doneness, but it usually takes around 1-4 minutes per side. The oil temperature is also important, with most recipes calling for an oil temperature between 335°F and 375°F.

The ravioli can be baked or fried

If you choose to bake your ravioli, preheat your oven to 425 °F (220 °C) or 400 °F (200 °C) if using a fan oven. Spray the tops of the ravioli with cooking spray or drizzle with oil and bake for about 15 minutes, or until golden. They may turn out crispier than fried ravioli.

If you prefer to fry your ravioli, the first step is to set up your breading station. You'll need three shallow bowls. In the first bowl, mix your breadcrumbs, Parmesan cheese, and basil. Place the flour in a separate shallow bowl, and whisk the eggs in the third bowl. Next, dip the ravioli in the flour, coating both sides, then dip them in the eggs, and finally, add them to the breadcrumb mixture. Pat the ravioli to help the coating adhere.

Now you're ready to fry! Heat about 1 inch of vegetable oil in a large, heavy pan until it reaches between 335°F and 375°F (168ºC and 177ºC). Fry the ravioli in batches of 4, turning them as needed with a slotted spoon, until golden brown all over. This should take about 2 minutes per batch. Transfer the fried ravioli to a paper towel-lined plate and sprinkle with Parmesan.

Whether you choose to bake or fry your ravioli, the final step is the same: serve hot with marinara sauce for dipping.

The ravioli are served with a dipping sauce

Toasted ravioli is a St. Louis specialty, often served with a dipping sauce. The ravioli are filled with cheese, meat, or vegetables, and are breaded and fried until golden brown and crispy. The dipping sauce can be a warm marinara sauce, pesto, aioli, or ranch dressing.

The ravioli themselves are coated in a breading of flour, egg, and seasoned breadcrumbs, and then fried in oil until golden brown. This breading process ensures that the outside of the ravioli is crispy, while the inside remains soft and cheesy.

The dipping sauce is an essential part of the toasted ravioli experience. The warm marinara sauce is a traditional choice, but other options include pesto, aioli, or ranch dressing. These sauces add a burst of flavor to the crispy ravioli and make them even more delicious.

When serving toasted ravioli, it is best to provide a generous amount of dipping sauce. The sauce can be served in a small bowl or dish alongside the ravioli, or it can be drizzled over the ravioli for a more indulgent presentation.

Toasted ravioli is an excellent choice for an appetizer, snack, or light meal. They are perfect for parties or get-togethers, as they are easy to eat and can be made in advance. The dipping sauce adds to the enjoyment of this dish, providing a variety of flavors and textures that will keep your guests coming back for more.

The ravioli can be filled with meat or cheese

Toasted ravioli is a St. Louis specialty, often served as an appetizer or snack. The ravioli can be filled with meat or cheese and are then breaded and fried until golden brown and crispy.

If you're making your own ravioli, you can fill the pasta with a mixture of meats, such as beef and pork, or chicken and pork, or with a variety of cheeses, including ricotta, mozzarella, Parmigiano Reggiano, and pecorino romano. You can also use store-bought ravioli, which come in a variety of fillings, including meat, cheese, mushroom, spinach, sausage, butternut squash, and cheese.

Once you've chosen your ravioli filling, it's time to bread and fry them. The breading process typically involves dipping the ravioli in flour, then in a mixture of eggs and milk, and finally in seasoned breadcrumbs. The breadcrumbs can be plain, Italian-seasoned, or a mixture of the two. You can also add herbs and cheese to the breadcrumb mixture for extra flavour.

After breading, the ravioli are fried in hot oil until golden brown and crispy. They can be fried in a skillet, Dutch oven, or deep cast-iron or electric skillet. You can also bake or air-fry the ravioli for a healthier alternative to frying.

The final step is to serve the toasted ravioli with a dipping sauce. The traditional dipping sauce for toasted ravioli is marinara sauce, but you can also serve them with pesto, aioli, or ranch dressing. Sprinkle the ravioli with Parmesan cheese and fresh herbs, such as basil or parsley, for an extra touch of flavour.

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