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As someone who loves hosting, I’ve learned that great parties always start with great appetizers, and Toasted Ravioli are always a hit. Crispy, savory, and completely irresistible, these little bites have earned a permanent spot in my appetizer lineup!
why you’ll love this Toasted Ravioli Recipe
If you’ve ever been to St. Louis and eaten in one of the Hill neighborhood restaurants, you’ve probably tried their famous fried ravioli! The good news is, you don’t need to fly all the way to St. Louis to enjoy the best St. Louis toasted ravioli! I designed this recipe to be easy and approachable. You don’t need a deep fryer, fancy ingredients, or a trip to the Midwest!
You can make it with store-bought ravioli and a few pantry staples, and it still tastes like something straight from a Hill restaurant. Plus, it’s the kind of appetizer or party snack that everyone will rave about!
Here’s what makes this fried ravioli recipe a keeper:
❥ Flavor & Texture: Perfectly crispy on the outside with a hearty, savory beef filling inside. The double coating gives them an ultra-crunchy exterior!
❥ Ease: Made with simple ingredients and straightforward steps, these come together easily, even for beginners!
❥ Occasion: Ideal for game day spreads, holiday parties, family gatherings, or anytime you need a seriously good appetizer. They’re the kind of bite-sized snack people hover around until they’re gone!
❥ Versatility: Swap the filling with cheese, mushroom, or sausage ravioli for variety. Serve with marinara, Calabrian chili crisp marinara, pesto, or even a creamy dipping sauce like alfredo sauce!
Ingredients
- Beef Ravioli: Fresh or frozen works, but make sure they’re thawed if you opt for frozen. You can also use cheese, sausage, or mushroom ravioli for a variation.
- Eggs & Milk: These create a binding layer that allows the breadcrumbs to stick.
- Italian-Style Breadcrumbs: Seasoned breadcrumbs lend flavor with no extra step!
- Parmesan Cheese: Adds a nutty, salty flavor to the crust and garnish.
- Canola Oil: A neutral oil with a high smoke point, perfect for frying.
- Parsley: As a garnish, if you have it on hand!
- Marinara Sauce: Use your favorite sauce for dipping! Personally, I love my spicy calabrian marinara.
How To Make St Louis Toasted Ravioli
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Prep the Breading
In a shallow bowl, whisk the eggs and milk together.
In a second shallow bowl, add the breadcrumbs grated Parmesan cheese and salt. Set up a large baking sheet lined with parchment paper nearby.
Step 2 | Bread the Ravioli & Chill
Working a few at a time, dip the ravioli into the egg mixture, allowing any excess to drip off.
Transfer to the breadcrumb mixture and coat all sides. Dip them back into the egg mixture for a second time, then press it firmly into the breadcrumbs again for a thick crust.
Place the coated ravioli on the prepared baking sheet. Note: The double breading is optional. Place the baking sheet in the freezer for 15 minutes.
Step 3 | Fry & Serve
Pour the oil into a heavy-bottomed pot or Dutch oven until it’s about 2 inches deep. Heat over medium-high until a thermometer registers 360°F.
Add a few ravioli to the hot oil, being sure not to overcrowd the pot. Fry for about 1-2 minutes per side until they are deep golden brown.
Use a slotted spoon to transfer the cooked ravioli to a wire rack.
Garnish with finely shredded Parmesan cheese and fresh parsley. Serve hot with the spicy Calabrian chili crisp marinara for dipping.
Variations and Substitutions
- Fillings: Swap the beef ravioli for cheese, sausage, or mushroom ravioli, depending on what you like the most.
- Breadcrumbs: You can use panko breadcrumbs, but they might not stick to the ravioli as well. So I would pop them into a food processor and pulse just a few times so they are a finer texture!
- Dipping Sauce: You can use any dipping sauce you want! Try a creamy garlic aioli, spicy tomato sauce, or classic marinara.
- Cooking Method: If you don’t want to fry them, you can air fry for a lighter version. Just add a few minutes to cook time until golden!
Recipe FAQs
The key is a solid double-breading and a quick freeze. Dipping the ravioli in egg and breadcrumbs twice creates a thick, crunchy shell, and freezing them for 10–15 minutes helps the coating stick during frying. This combo gives you that signature golden, ultra-crispy exterior without the breading falling off.
Yes, “toasted” ravioli is actually fried. The name is a playful St. Louis twist, but the cooking method is deep-frying. The result is crispy, golden ravioli that are crunchy on the outside and warm and savory inside.
Toasted ravioli originated in St. Louis’s Italian neighborhood, The Hill. Legend has it that a chef accidentally dropped ravioli into hot oil, served it anyway, and it became an instant hit. The dish quickly became a local staple and is now one of the most iconic foods associated with St. Louis!
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What to Serve with Fried Ravioli
Toasted ravioli are perfect as an appetizer, snack, or even a main course with a simple salad (like my Caesar salad) on the side. Pair them with a sauce like my Calabrian sauce or Alfredo sauce for dipping. They’re perfect for game days or parties, where finger foods are always necessary!
I recommend serving them hot and crispy, straight from the fryer. If you need to keep them warm, place them on a sheet pan lined with a wire rack and keep them in a warm oven until ready to serve!
More Appetizer Recipes to Try
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Toasted Ravioli Recipe (St. Louis Beef Toasted Ravioli)
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Equipment
Ingredients
- 1 package beef ravioli - thawed, 11-12 ounces
- 2 eggs
- 2 tablespoons milk
- 1½ cups Italian style breadcrumbs
- ½ cup grated Parmesan cheese
- ½ tsp salt
- Canola oil - for frying
- Fresh parsley - chopped, for garnish
- Finely shredded Parmesan cheese - for garnish
Instructions
- In a shallow bowl, whisk the eggs and milk together.
- In a second shallow bowl, add the breadcrumbs grated Parmesan cheese and salt. Set up a large baking sheet lined with parchment paper nearby.
- Working a few at a time, dip the ravioli into the egg mixture, allowing any excess to drip off. Transfer to the breadcrumb mixture and coat all sides. Dip them back into the egg mixture for a second time, then press it firmly into the breadcrumbs again for a thick crust. Place the coated ravioli on the prepared baking sheet. Note: The double breading is optional.
- Place the baking sheet in the freezer for 15 minutes.
- Pour the oil into a heavy bottomed pot or Dutch oven until it’s about 2 inches deep. Heat over medium high until a thermometer registers 360°F.
- Add a few ravioli to the hot oil, being sure not to overcrowd the pot. Fry for about 1-2 minutes per side until they are deep golden brown.
- Use a slotted spoon to transfer the cooked ravioli to a wire rack.
- Garnish with finely shredded Parmesan cheese and fresh parsley. Serve hot with the spicy Calabrian chili crisp marinara for dipping.
Notes
- Storage: Toasted ravioli are best enjoyed immediately, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Store leftover marinara sauce in a separate airtight container in the refrigerator for up to 5 days. Reheat on stovetop over low heat.
- Reheat: To reheat, place them in a 375°F oven or an air fryer for 5-7 minutes.
- Freeze: You can freeze the breaded, uncooked ravioli. Arrange them on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag for up to 3 months. Fry from frozen, adding a few minutes to the cooking time.
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