St Louis Ravioli Dip Recipes

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ST. LOUIS TOASTED RAVIOLI



St. Louis Toasted Ravioli image

The St. Louis style of preparing ravioli is unique and delicious. The ravioli is breaded, fried and served with marinara sauce and a sprinkling of Parmesan cheese.

Provided by Barb

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Ravioli Recipes

Time 30m

Yield 6

Number Of Ingredients 8

2 tablespoons whole milk
1 egg
¾ cup Italian seasoned bread crumbs
½ teaspoon salt
½ (25 ounce) package frozen cheese ravioli, thawed
3 cups vegetable oil for frying
1 tablespoon grated Parmesan cheese
1 (16 ounce) jar spaghetti sauce

Steps:

  • Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
  • In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
  • In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

Nutrition Facts : Calories 374 calories, Carbohydrate 39.3 g, Cholesterol 56.5 mg, Fat 19.2 g, Fiber 4.3 g, Protein 11.4 g, SaturatedFat 4.6 g, Sodium 885.9 mg, Sugar 8.8 g

ST. LOUIS RAVIOLI



St. Louis Ravioli image

Cheese ravioli is dipped in egg, covered in a flour mixture then fried until golden brown. One creamy and crunchy bite will have guests asking for seconds.

Provided by Erin@BottomLeftoftheMitten

Categories     Appetizers

Time 25m

Number Of Ingredients 7

1 bag frozen ravioli (cook according to package directions)
2 eggs (beaten)
1 cup all purpose flour
1/4 cup parmesan cheese (I use the powdered version)
1 tsp garlic powder
1/2 cup canola or blended oil (may vary depending on the depth of the pan your using)
1 jar spaghetti sauce

Steps:

  • Take the bag of ravioli and cook it according to package directions. Drain and that is done.
  • Set up an assembly line. Mix together the flour, Parmesan cheese, and garlic powder on a plate or in a shallow pan. In a separate bowl beat 2 eggs together.
  • Add to a frying pan enough oil to cover the bottom generously-I used about 1/4 cups. Heat the oil over medium/high heat for 1-2 minutes.
  • Dip ravioli into the eggs then the flour then add to the oil. Toast 2 minutes each side until it's golden brown then remove and place onto a towel with a paper towel to drain.
  • Worked in batches. When about half of them are cooked the pan may need to be turned off and the oil discarded (please use caution and empty oil into a proper container) then add new oil since burnt flour bits get into the bottom of the pan during the frying process.
  • After all the ravioli are done cooking heat up a jar of spaghetti sauce for dipping. Enjoy!

ST. LOUIS STYLE TOASTED RAVIOLI



St. Louis Style Toasted Ravioli image

Authentic St. Louis Style toasted ravioli that you can find on the menu of any resturaunt in St. Louis. When I moved to Las Vegas, Nevada, I was suprised to find out that no one had even HEARD of these tasty treats that I had so often taken for granted when I lived in St. Louis. What is an out-of-towner, or in my case a relocated St. Louis Native, to do? Follow this recipe of course! Memories of Imo's or Cecil Whittakers pizza will surely ensue...ENJOY!

Provided by nmlawrence

Categories     Meat

Time 50m

Yield 4-8 serving(s)

Number Of Ingredients 10

1 (16 ounce) package beef ravioli (fresh or frozen -thaw if frozen)
2 large eggs, beaten
1/4 cup water
1 teaspoon garlic salt (optional)
2 cups flour
2 cups Italian breadcrumbs
fryer
vegetable oil (See your Deep Fryer or Fry Daddy Instructions on proper amount needed)
aluminum foil
paper towels

Steps:

  • Prep:
  • Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying. It is ready when a tiny splash of water makes the oil sizzle. (CAREFUL WITH THIS METHOD, IT SOMETIMES MAKES THE OIL POP. DON'T LEAN OVER THE FRYER, AND USE AN OVEN MIT(S) TO PROTECT YOUR HANDS AND ARMS!)
  • Mix water with eggs and beat well, set aside. Pour Italian bread crumbs and garlic salt(optional) in a bowl, set aside. Pour flour in a separate bowl, set aside. I have found that lining the ingredients up in this order makes things more efficient and less messy; Flour, egg mix, and bread crumbs.
  • Roll out a 13-15in section of aluminum foil. This is where the breaded ravioli can set until you are ready to fry them.
  • Roll out a 13-15in section of paper towels, 3-4 layers thick. If you have one, place a cooling rack on top of the paper towels. This is where the fried ravioli will drain.
  • Cook:.
  • Dip ravioli in flour, then in the egg mixture, and then roll ravioli in the bread crumbs. Ravioli should be completely and thickly covered in bread crumbs. If you are having a hard time making the bread crumbs stay on thick, re-dip in egg mix and roll in bread crumbs again. Set breaded ravioli on the aluminum foil until you are ready to fry them.
  • Depending on the size of your fryer, place 2-5 raviolis in the fryer at a time. USE A METAL SPOON TO TRANSPORT RAVIOLIS TO THE FRYER, AND USE AN OVEN MIT ON THE HAND YOU ARE HOLDING THE SPOON. NEVER USE YOUR BARE HANDS! Stir occasionally to make sure raviolis aren't sticking together. It should take about 1 minute to cook, or until the raviolis are crispy and golden brown. Remove from the fryer and spread out on the paper towels/draining rack.
  • Serve HOT with you favorite marinara or spaghetti sauce!
  • Note* - After they are fried, Raviolis can be frozen until you are ready to eat them. To heat frozen Raviolis, heat oven to 375 degrees and cook 10-15 minutes, or until sizzling hot. Monitor carefully, you don't want them to burn!

Nutrition Facts : Calories 493.1, Fat 6.3, SaturatedFat 1.7, Cholesterol 93.6, Sodium 1092.6, Carbohydrate 89, Fiber 4.6, Sugar 3.7, Protein 18.1

CHARLIE GITTO'S TOASTED RAVIOLI



Charlie Gitto's Toasted Ravioli image

Provided by Food Network

Categories     appetizer

Time 2h8m

Yield 8 to 10 servings

Number Of Ingredients 19

3 1/2 cups flour
3 eggs
3 tablespoons salad oil
1/2 cup water
1/2 teaspoon salt
1/2 pound beef, cubed
1/2 pound veal, cubed
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
Salt and pepper
1 1/2 cups cooked, chopped spinach
4 eggs
1 cup grated Parmesan
4 eggs, beaten
2 cups milk
4 cups seasoned bread crumbs
Grated Parmesan, for garnish
Tomato sauce, for serving

Steps:

  • For the dough: In a large mixing bowl, add all of the ingredients, and mix until the ingredients come together to form a dough. Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 to 15 minutes. Wrap in plastic wrap and set aside.
  • Preheat the oven to 350 degrees F.
  • For the meat filling: combine the beef, veal, onion, celery, carrots, salt, and pepper in a roasting pan and roast until cooked through, about 1 hour. Let cool.
  • Add the spinach, then grind ingredients in a meat grinder with a fine grind. Add the eggs and cheese, and mix well, to create a paste-like texture.
  • Roll out the dough on a floured surface using a rolling pin. Make a large, very thin layer of dough. Spread out a thin layer of filling on half of one side of the dough, using a spatula. Fold the dough end over the filling side of the dough. Mark the filled dough with a ravioli marker (ravioli rolling pin). Cut ravioli out using a ravioli cutter. Freeze until hard.
  • To bread the ravioli: Make an egg wash by mixing together the eggs and the milk. Add the ravioli to the wash, then dip in the seasoned bread crumbs. Refreeze until ready to fry.
  • Preheat a deep fryer to 350 degrees F.
  • Fry the ravioli until golden brown. Serve hot on a plate sprinkled with freshly grated Parmesan on top and tomato sauce on the side.

ST. LOUIS RAVIOLI DIP



St. Louis Ravioli Dip image

That yummy goodness that's tucked into traditional cheese ravioli? That's exactly what this saucy, cheesy dip is, thanks to a mix of ricotta, white Cheddar and Swiss cheeses, along with McCormick® Thick & Zesty Spaghetti Sauce Mix. We're dipping breadsticks, garlic bread and our own version of breaded, fried ravioli into this crowd-pleasing appetizer.

Provided by McCormick

Categories     Dips and Spreads,

Yield 28

Number Of Ingredients 13

1 package McCormick® Thick & Zesty Spaghetti Sauce Mix
1 package (8 oz) cream cheese softened
1 egg
1/2 cup shredded white Cheddar cheese
1/2 cup shredded Swiss cheese
1/2 cup ricotta cheese
1/2 tsp McCormick® Basil Leaves
2 tbsps milk
1 egg
3/4 cup unseasoned bread crumbs
1/2 tsp McCormick® Perfect Pinch® Italian Seasoning
1 package (9 oz) refrigerated cheese ravioli
Oil for frying

Steps:

  • Preheat oven to 375°F. For the Ravioli Dip, prepare spaghetti sauce as directed on package. Set aside and allow to cool slightly.
  • Mix cream cheese, egg and shredded cheeses in medium bowl until well blended. Spread 1/2 of the cream cheese mixture on bottom of 9-inch round cake pan sprayed with no stick cooking spray. Spread 1/2 of the spaghetti sauce over cream cheese mixture. Repeat layers. Drop tablespoonfuls of ricotta cheese on top of final sauce layer.
  • Bake 20 minutes or until heated through. Sprinkle with basil.
  • Meanwhile for the Ravioli Dippers, mix milk and egg in small bowl. Mix bread crumbs and Seasoning on a large plate. Dip ravioli into egg mixture and then coat with bread crumb mixture. Discard any remaining egg and bread crumb mixtures.
  • Pour 2 inches of oil in large skillet. Heat on medium heat. Fry ravioli in batches, about 1 minute per side or until golden brown. Drain on paper towels. Serve ravioli dippers with Roasted Ravioli Dip.

Nutrition Facts : Calories 174 Calories

ST. LOUIS RAVIOLI DIP



St. Louis Ravioli Dip image

That yummy goodness that's tucked into traditional cheese ravioli? That's exactly what this saucy, cheesy dip is, thanks to a mix of ricotta, white Cheddar and Swiss cheeses, along with McCormick® Thick & Zesty Spaghetti Sauce Mix. We're dipping breadsticks, garlic bread and our own version of breaded, fried ravioli into this crowd-pleasing appetizer.

Provided by McCormick Spice

Categories     McCormick®

Time 40m

Yield 28

Number Of Ingredients 13

1 (1.37 ounce) package McCormick® Thick & Zesty Spaghetti Sauce Mix
1 (8 ounce) package cream cheese, softened
1 egg
½ cup shredded Swiss cheese
½ cup shredded white Cheddar cheese
½ cup ricotta cheese
½ teaspoon McCormick® Basil Leaves
2 tablespoons milk
1 egg
¾ cup unseasoned bread crumbs
½ teaspoon McCormick® Perfect Pinch® Italian Seasoning
1 (9 ounce) package refrigerated cheese ravioli
Oil for frying

Steps:

  • Preheat oven to 375 degrees F. For the Ravioli Dip, prepare spaghetti sauce as directed on package. Set aside and allow to cool slightly.
  • Mix cream cheese, egg and shredded cheeses in medium bowl until well blended. Spread 1/2 of the cream cheese mixture on bottom of 9-inch round cake pan sprayed with no stick cooking spray. Spread 1/2 of the spaghetti sauce over cream cheese mixture. Repeat layers. Drop tablespoonfuls of ricotta cheese on top of final sauce layer.
  • Bake 20 minutes or until heated through. Sprinkle with basil.
  • Meanwhile for the Ravioli Dippers, mix milk and egg in small bowl. Mix bread crumbs and Seasoning on a large plate. Dip ravioli into egg mixture and then coat with bread crumb mixture. Discard any remaining egg and bread crumb mixtures.
  • Pour 2 inches of oil in large skillet. Heat on medium heat. Fry ravioli in batches, about 1 minute per side or until golden brown. Drain on paper towels. Serve ravioli dippers with Roasted Ravioli Dips

Nutrition Facts : Calories 84.6 calories, Carbohydrate 6 g, Cholesterol 30 mg, Fat 5.2 g, Fiber 0.2 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 153.9 mg, Sugar 0.3 g

ST. LOUIS DEEP-FRIED RAVIOLIS



St. Louis Deep-Fried Raviolis image

Provided by Marian Burros

Categories     pastas, appetizer

Time 22m

Yield 8 to 10 servings

Number Of Ingredients 6

50 uncooked raviolis, fresh or frozen
1 1/2 cups milk or evaporated milk
1 1/2 cups dry bread crumbs
Corn oil for deep frying
1/2 cup grated Parmesan cheese
Meat, tomato or butter sauce

Steps:

  • If raviolis are frozen, defrost. Dip raviolis into milk and then into bread crumbs.
  • Heat the oil to 375 degrees and deep-fry the raviolis until golden brown, two to three minutes; turn to cook evenly. Remove from the oil; drain.
  • Sprinkle with cheese and serve, with sauce for dipping.

ST. LOUIS TOASTED RAVIOLI



St. Louis Toasted Ravioli image

Got this recipe from a St. Louis Bar and Grill. My DH and his friends love it. I usually have to double the recipe.

Provided by ratherbeswimmin

Categories     Cheese

Time 30m

Yield 24 appetizers

Number Of Ingredients 8

2 tablespoons milk
1 large egg, beaten
3/4 cup dry Italian seasoned breadcrumbs
1/2 teaspoon salt (to taste)
13 3/4 ounces frozen cheese ravioli, thawed
vegetable oil
grated parmesan cheese
spaghetti sauce or pizza sauce

Steps:

  • Combine milk and egg in a small bowl.
  • Place breadcrumbs and salt in a shallow bowl.
  • Dip ravioli in milk mixture, and coat with breadcrumbs.
  • Pour oil to depth of 2 inches into a Dutch oven; heat to 350 degrees.
  • Fry ravioli, a few at a time, 1 minute on each side or until golden.
  • Drain on paper towels.
  • Sprinkle with Parmesan cheese, and serve immediately with warm spaghetti or pizza sauce.

TOASTED RAVIOLI



Toasted Ravioli image

While visiting a friend who had just moved to St. Louis, Missouri, I tried these toasted ravioli at almost every restaurant! When I got home, I had to try to replicate them, and this recipe comes pretty close. -Cristina Carrera, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 9

1 cup seasoned bread crumbs
1/4 cup shredded Parmesan cheese
2 teaspoons dried basil
1 cup all-purpose flour
2 large eggs, lightly beaten
1 package (9 ounces) frozen beef ravioli, thawed
Oil for deep-fat frying
Fresh minced basil and additional shredded Parmesan cheese, optional
1 cup marinara sauce

Steps:

  • In a shallow bowl, mix bread crumbs, Parmesan cheese and basil. Place flour and eggs in separate shallow bowls. Dip ravioli in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere., In a deep cast-iron or electric skillet, heat 1/2 in. of oil to 375°. Fry ravioli, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. If desired, immediately sprinkle with basil and cheese. Serve warm with marinara sauce.

Nutrition Facts : Calories 73 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 117mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

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