Toasted Ravioli Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 9 1/2- or 10-ounce box bread crumbs, plain or seasoned
50 fresh uncooked ravioli, cheese- or meat-filled
1 cup evaporated milk
Oil for deep-frying
Parmesan cheese, grated
2 cups tomato, meat sauce for dipping
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Directions: |
Directions:1.Sprinkle a thin layer of bread crumbs evenly over the bottom of a shallow tray or pan.
2.Dip ravioli into milk, and place close together on top of the crumbs. Cover completely with more bread crumbs. Pat down so the coating adheres. Repeat as necessary until all the ravioli is coated. (If you prefer, the ravioli can be dipped and breaded separately.)
3.Fry in oil heated to 375 degrees for 3 or 4 minutes, or until golden brown. Drain.
4.Place on heated plate. Sprinkle at once with Parmesan cheese and serve plain or dipped in a tomato, meat or butter sauce. |
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Number Of
Servings: |
Number Of
Servings:Dinner for 4 to 6, Appetizers for 10 people |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: It would be impossible for you to be a member of this family and not have eaten Toasted (aka deep fried) Ravioli. A staple of St. Louis, it can now be found on menus as far away as Washington DC. As the story goes, toasted ravioli was an accident of the 50's when pasta was thrown into hot oil instead of boiling water restaurant called Angelo Oldani's on the Hill in St. Louis. The cook tried to save the dish by topping it with grated cheese. Luck us.
This doesn't hold well, so be prepared to eat it immediately.
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