T-rav is All the Rage: Toasted Ravioli – Missouri

Toasted ravioli is one of those regional dishes that hasn’t made the jump to national prominence. And it should, because these fried pillowy pasta pockets are easy to like.

Toasted Ravioli - Missouri

The origins of toasted ravioli are unclear, with several restaurants making the claim that they were the first including Angelo’s (now Charlie Gitto’s on the Hill) and Oldani’s (located where Mama’s on the Hill now stands). The underlying theme with these stories is that T-rav, as it’s affectionately known, was an accident of a hapless cook who mistook boiling oil for boiling water. Funny that St. Louis’ other famous export, Gooey Butter Cake, also was the result of a blunder.

This dish is typically served as an appetizer. If you want to get all fancy and hand make your ravioli with all sorts interesting fillings like these restaurants, knock yourself out. But frozen work just fine, too.

The 9th Annual St. Louis Brewers Guild Heritage Festival brings together 35 local breweries and over 100 types of beer, along with music and food trucks, June 12-13, 2015.

Toasted Ravioli

  • Servings: 3-4
  • Time: 20 min.
  • Difficulty: easy
  • Print

Ingredients

  • 10 frozen ravioli (half of 16-oz. package)
  • 3 eggs
  • 1/4 cup milk
  • 1 cup flour
  • 1 cup Italian style bread crumbs
  • 1 cup marina sauce
  • 2-3 tablespoons Parmesan cheese, grated
  • 2-3 teaspoons parsley, minced
  • Vegetable oil

 

Instructions

Whisk together the eggs and milk in a shallow dish. In another dish, place the flour. In a third dish, place the breadcrumbs. Take a frozen ravioli and place in the egg wash, covering it completely. Place in the flour. Coat thoroughly. Place in the egg wash again. Remove, then dip in the breadcrumbs, coating thoroughly. Place on a clean plate. Repeat with the remaining ravioli. Place ravioli in batches in oil heated to 400 degrees, making sure not to crowd them. Fry for 2 to 3 minutes until both sides are golden brown. Remove onto a plate lined with a paper towel. Sprinkle with parsley and Parmesan. Serve with warm marina sauce.

Advertisements

7 thoughts on “T-rav is All the Rage: Toasted Ravioli – Missouri”

  1. This is neat. I never would have connected Missouri with fried ravioli. I’m from the Philly area and have seen fried ravioli my whole life. I always assumed it was a Philly/New York Italian thing. Another fun thing to fry: ricotta gnocchi.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s