— The Book Cook

My #1 Pasta for The 27th City: Team Martin

Oh! And did ya know the ice cream cone was invented at the 1904 World’s Fair in STL? Save that fact for Jeopardy.

The food I am most surprised has not become more universally popular is toasted ravioli. You know you are working at a St. Louis restaurant when you ask someone to “drop an app of T-ravs at the two-top”. Love me some restaurant lingo. I really don’t care for ravioli as a regular pasta dish. Boring. Toasted ravioli, however, is a finger food. It is breaded and fried. Not that I am glued to football (despite the Rams, St. Louis is still at its heart a baseball town), but these would be excellent Superbowl fair. Growing up I still ate meat and ate the meat-filled ravioli but now I opt for cheese of vegetable fillings. This time around, I got an artichoke-filled variety.

This is a pretty quick and easy thing to make, the way I make it. Frying might make it slightly more daunting. I have a fear of deep-frying, at least when I am the one dong it. Something about boiling oil splashing about is terrifying. I burn myself in the kitchen enough as it is. So the ravioli I made is toasted in the oven. You are welcome to fry if you are braver than I. Let me know how it goes. Go team you!

Toasted Ravioli

  • 1 package refrigerated ravioli (I used an artichoke ravioli)
  • 1 cup of Italian breadcrumbs OR 1 cup panko, 1/2 tsp. dried parsley 1/2 tsp. salt, 1/4 tsp. garlic powder, 1 tsp. dried oregano, 1 tsp. dried basil, 1/8 tsp. freshly ground black pepper
  • 1 egg
  • dash milk
  • olive oil spray
  • truffle salt (optional)
  • marinara (optional but not really)

Preheat oven to 375 degrees Fahrenheit. Place a rack on a baking tray and spritz with olive oil. Whisk the egg and milk in one bowl and place the Italian breadcrumbs (or the panko/herb mix) in another. Dip the ravioli in the egg mixture, then in the breadcrumbs, coating it well. Place on the rack. Repeat with as many ravioli as you want to eat. Then spray with some more olive oil and place in the oven. Bake for about 15 minutes, or until nicely crisp and brown. If you have truffle salt? Well, a little bit of that never hurt anybody. Serve ravioli with marinara for dipping.

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