St. Louis Style Raviolis

Recipe adapted from All Recipes dot com

  • 2 Tablespoons of milk
  • 1 egg (or  2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder)
  • 3/4 cup Italian seasoned bread crumbs
  • 1/2 teaspoon of salt
  • Frozen cheese ravioli, thawed (or home made raviolis)
  • 3 cups of vegetable oil for frying
  • 1 tablespoon grated Parmesan cheese
  • 1 jar of spaghetti sauce

Combine milk and egg (or egg substitute) in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with bread crumbs.

In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.

In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

Bread Crumb Recipe:

  • Bread (about 4 deli bulkie rolls)
  • 2 Tablespoons of oregano
  • 2 Tablespoons of basil
  • 1 Teaspoon of garlic powder
  • 2 Teaspoons of salt
  • A sprinkling of pepper

Preheat the oven to 300 degrees.

Rip the bread apart into tiny pieces (excluding the crust, if there is any). The pieces should look more like tiny flakes and less like litte bread balls. Add the seasonings in and mix the bread and seasonings together by hand. Spread the seasoned bread crumbs onto a cookie sheet covered with tin foil.

Bake for 10 minutes to dry the bread. Halfway through, stir the crumbs around for even baking.


  1. Those look amazing! A must try for sure!

    I am hosting a fun giveaway & would love to have you check it out--

  2. Oh my goodness! I grew up in St. Louis eating toasted raviolis from Pasta House. I've since moved to Florida and was surprised to find that toasted ravioli is a regional thing. I've been wondering how to make them so I can enjoy them again, so THANK YOU so much for this recipe! :)


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