Skip to main content

Homemade Toasted (Fried) Ravioli


Growing up in St. Louis, it's pretty common to find Toasted Ravioli on local restaurant appetizer menus.  Toasted Ravs (as locals refer to them), are typically meat filled ravioli breaded with Italian breadcrumbs then deep fried until hot and golden, served with warm marinara sauce and sprinkled with Parmesan cheese.  

At every St. Louis grocery store (or at least the one's I shop at) you're able to find frozen Toasted Ravs that can be baked or fried.  They're also available in other varieties, but most restaurants stick with the good ol' fashioned meat filling. I admit that until recently we've always had a package or two of these in the freezer for quick snacks or a small weekend lunch.  They're delicious so you can't really blame me.  However, as soon as I got my new pasta roller I knew that the first thing I wanted was a big batch of homemade toasted ravs to take place of the prepackaged variety.  

I am so glad I decided to make these.  One batch of fresh pasta and one batch of ravioli filling makes a lot of Toasted Ravs and I can definitely see myself making these pretty often to ensure we always have some on hand!  Much like a few of the new recipes I've been sharing these seem to be pretty relaxing to me.  Something about repetition and seeing progress in what I'm doing just puts a comforting feeling in me.  

Homemade Toasted (Fried) Ravioli
Ingredients:
1 batch Fresh Pasta 
small bowl of water

For the Filling
1 lb. ground beef
1 medium onion, chopped
4 cloves garlic, minced
1 small carrot, grated
1/2 stalk celery, diced
1/2 cup grated Italian cheese or blend of choice
3/4 teaspoon nutmeg, or to taste
1/2 teaspoon allspice, or to taste
Extra Virgin Olive Oil
1 egg

For the breading
3 eggs, beaten
1 1/2 cups milk
3 cups seasoned breadcrumbs

For Frying
Deep fryer, or 2-3 cups Vegetable Oil

For Serving
Parmesan Cheese

Directions:
Sweat onion, garlic, carrot and celery in Olive Oil.  Once softened add beef and break up finely.  Cook through and drain fat.  Add meat mixture and cheese to food processor and pulse until smooth.  Add egg and pulse until combined.

Working with one section of pasta at a time, keep the remaining pasta dough covered in a bowl until ready to use.  Roll out homemade pasta into long, thin sheets.  Place 1 1/2 teaspoon portions of meat mixture in a line along one half of the pasta sheet, leaving about 1 1/2 inches in between each portion. Dip a finger in water and brush around each portion of meat to act as a glue for the pasta


Gently fold over the other half of the dough.  Using a cookie cutter, biscuit cutter or pizza wheel, cut each portion into an individual ravioli.  Press around each piece to remove access air and create a seal all the way around the ravioli.  Place each prepared ravioli on a flour dusted baking sheet until ready to freeze.  Continue with remaining pasta and meat filling.  



Once ravioli assembly is finished, freeze in a single layer on flour dusted baking sheets, until frozen through.

To bread the ravioli, mix beaten eggs and milk to create an egg wash and put in a shallow rimmed dish.  Place breadcrumbs in another shallow rimmed dish.  Take frozen ravioli and dip in egg wash, then coat with bread crumbs.  Continue until all pieces are coated and then freeze until ready to use, or thaw and fry immediately.

To fry, thaw desired amount of ravioli.  Preheat a deep fryer to 350 degrees F or heat 2 inches of vegetable oil over medium heat until 350 degrees F.  Fry a few ravioli at a time, about 1-2 minutes per side or until golden brown.  Drain on paper towels, sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

Source: Filling adapted from My Italian Grandmother

Comments

Popular posts from this blog

Key Lime Gooey Butter Cake

I'm from St. Louis.  The home of Gooey Butter Cake.  Many people think it's a Paula Deen creation, and how could you not when you see how much butter is in it, but you can't go in to a restaurant, bakery or grocery store without seeing gooey butter somewhere in St. Louis.  We love it.  What's not to love with butter, cream cheese, powdered sugar, oh my!

But, considering I've made it numerous times, I'm always up for a new variation.  Nutella?  Check!  Cookies?  Don't mind if I do!  Pumpkin?  Well of course!  While talking to my mom about what to bring to a family function, she mentioned she saw a recipe for key lime gooey butter cake.  Sold!  I've never heard of the website she sent over to me, but it looked similar to the basics of every other recipe I've used for Gooey Butter Cake so I knew I wanted to give it a try!

One thing people may not realize is that Gooey Butter Cake is very easy to make.  Just a few ingredients really!  Just mix them, ba…

Exclusive Pumping - why I did it twice, and some tips & tricks

This is a story I've been wanting to share for several years, in fact one of the reasons I decided to make the switch to more of a life blog versus a food blog. So bear with me here!

I have two children. I tried breastfeeding both of them, and was unsuccessful with both, for different reasons. One wouldn't latch. One my supply was too fast and plentiful. I tried a few things because I really really wanted to breastfeed, but it was stressing me out, so I looked in to other options, which is where I learned about exclusive pumping. 

 What is exclusive pumping (or EP)? It's when a mother expresses her milk to feed her child, rather than feeding "straight from the source". Prior to having Tyler, I knew very little about pumping, but I knew that since I planned to breastfeed and planned to work after maternity leave, I would need a pump. But that was about it. I remember the weekend before he was born sitting on my bed playing with the pump and thinking the manual was…

Nutella Cannoli

Nutella is something that I love, but honestly don't really eat or bake with that often, always regretting that fact each time I eat something with Nutella. Well, I am vowing to change my ways - starting with these Cannolis!  They're definitely not a traditional cannoli as the combination of cream cheese and whipped cream make them more like a cheesecake filling, or even mousse, but the cannoli shell makes them easy to grab and eat.  No fork required - my kind of dessert!


Usually I prefer to make mini cannolis because sometimes full ones are just too rich for me, however any recipe could easily be adapted to a regular cannoli shell size (or mini size if the case may be).  The combination of the cream cheese, whipped cream and Nutella definitely made these a rich bite-size dessert, that I think may become one of my go-to recipes when I need to make something quick and impressive.

Nutella Cannoli
Ingredients:
24 Mini Cannoli Shells
8 oz. cream cheese, softened
1/2 cup powdered sug…