This is a great recipe for Thanksgiving appetizers and you know you will need those with hungry people in the house! I saw several recipes on Pinterest for them but they all used homemade ravioli but—“Ain’t nobody got time for thaaat”!
**Full disclosure: Sweet Brown (the lady who says that in all the videos) is from Oklahoma City and she said that when a news crew came around interviewing about witnesses to a fire. I think she was on her way to get her a soda pop when the fire broke out anyway, we hear her say that WAY too much. She’s even on a local commercial. But it really fit in this situation. In case you are blissfully unaware of who Sweet Brown is, this video is her in all her glory! And the news anchor is a friend of ours – Joelene. She said the nearly busted out laughing the night she did that story.
These won’t take long at all and are a minimum of fuss so you can make them right before you get dressed for your guests and they will be great with a variety of dipping sauces or you can eat them like me….naked as the day you were born.
Toasted Ravioli
Ingredients:
Store-bought Ravioli – ours were two different kinds. One was cheese and the other was lobster.
2 cups Italian bread crumbs
½ Cup parmesan cheese
2 eggs, beaten
½ Cup milk
5 inches of vegetable oil in a pot
Canned Hatch Green Chiles for dipping
Directions:
Put oil in the pot and heat it up to 350 F.
Blend Parmesan cheese into bread crumbs
Pour milk into beaten eggs
Dip ravioli into eggs and milk mixture
Dredge through bread crumbs and cheese
Gently lower into fully heated oil and allow to cool 2 minutes.
Flip over and allow to cook one more minute .
Remove with a slotted spoon and drain on paper towels.
Serve warm with dipping sauces if you wish. Easy as Pie!
Toasted Ravioli are a St. Louis original, and they’re awesome! Usually they’re meat filled and served with a side of red sauce (with or without meat in the sauce) for dipping. I’ve never made them myself. In St. Louis (where I live) you can buy them in the freezer case at the grocery store and just pop them in the oven. I bet you could flash freeze them before the frying stage in your recipe and have them ready to go whenever you want them. Love your website!
What a great idea! I’m going to do that next weekend and then pop them in on Thanksgiving morning. Thank you so much dropping by and please come again!
There is a dive in KC called The Cigar Box that apparently has to-die-for fried raviolis. (Or at least that is what the BIL and The Hubs tell me—I have never been there—long story.) Anywhoo–I love the idea of the green chile sauce. (Sweet Brown kills me!!!)
That green chile sauce was Top Girl’s idea and boy was it a great one!
I’m also a fan of St. Louis toasted ravioli, introduced to me by my son and his family who have lived there for over 30 years. I like Buitoni products and will be giving this recipe a try.
Lillian
Great Lillian! We always get toasted ravioli when we have Pizza from Mazzio’s pizza. Sometimes they are a little tough and I was sure I could make them tender and tasty…..and it worked! I hope you like them!
Yum! I’ve never made my own toasted ravioli, but I’ve had them. They are delicious, and yours look pretty amazing. I think they’d taste fantastic with some spicy Alfredo dipping sauce. Now I’m hungry, haha.
YUM! A weakness for me ;p