St. Louis Toasted Ravioli

Recipe View 10 mins Prepare the Marinara: Gently heat the marinara sauce in a saucepan over medium-low heat, stirring occasionally. Once it begins to bubble, reduce the heat to low and simmer gently. (Time: 10-15 minutes)

Recipe View 5 mins Prepare the Breading Station: In a shallow bowl, whisk together the egg and milk (or cream) until well combined and slightly frothy. In a separate shallow bowl, combine the Italian seasoned bread crumbs and sea salt. (Time: 5 minutes)

Recipe View 15 mins Bread the Ravioli: One at a time, dip each ravioli into the egg mixture, ensuring it is fully coated. Then, dredge the ravioli in the bread crumb mixture, pressing gently to adhere. Place the breaded ravioli on a clean plate or baking sheet. (Time: 15-20 minutes)

Recipe View 5 mins Fry to Golden Perfection: In a large, heavy-bottomed pan or Dutch oven, heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). A small amount of breading should sizzle and turn brown immediately. Carefully add the ravioli to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 1 minute per side, until golden brown and crispy. (Time: 5-7 minutes per batch)

Recipe View 2 mins Drain and Garnish: Remove the fried ravioli from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Sprinkle the warm ravioli with freshly grated Parmesan cheese. (Time: 2 minutes)

Recipe View 1 mins Serve Immediately: Serve the toasted ravioli immediately with a generous bowl of warm marinara sauce for dipping. Offer additional Parmesan cheese for those who desire an extra cheesy experience.