member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Rosemary Leibrook      

    St. Louis Style toasted ravioli recipe

    Source of Recipe

    Susan Richmond Kraft

    Recipe Introduction

    Traditional is the meat ravioli - but I love the cheese version.

    List of Ingredients


    ... 3/4 to 1 pound small fresh ravioli (meat and/or cheese)
    3 large eggs, beaten
    1 1/2 cups milk
    2 cups breadcrumbs
    3 tablespoons finely chopped fresh parsley
    1 teaspoon finely chopped fresh rosemary
    Kosher salt and freshly ground pepper
    Vegetable oil, for frying
    1/2 cup grated parmesan cheese
    Marinara sauce, for dipping
    Spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes.




    Recipe


    Whisk the eggs and milk in a shallow dish or pie plate. Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish.

    Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Return to the baking sheet and freeze until hard, about 15 minutes.

    Heat about 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the parmesan. Serve with the marinara sauce

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |