Toasted Ravioli Recipe The Ultimate St Louis Appetizer

My First Kitchen Mess

I tried this recipe for the first time years ago. I was so nervous. I thought I would burn everything.

But it was easier than I thought. The kitchen smelled so good. My grandkids ran in asking, “What’s that amazing smell?” I still laugh at that. It’s now our favorite game-day snack.

Why We Make Food With Our Hands

This recipe asks you to dip and coat each ravioli. It might seem like a small step. But it matters. Using your hands connects you to your food.

It turns cooking from a chore into a craft. You are making something special. That feeling is just as important as the taste. What’s the last thing you made with your hands? Tell me about it.

How to Make Toasted Ravioli

Get three shallow bowls. In one, mix bread crumbs, Parmesan, and dried basil. Put flour in the second bowl. Beat the eggs in the third.

Now, the fun part. Dip each ravioli in flour, then egg, then the crumbs. Pat the crumbs on so they stick. This messy step is the secret to a crispy coat.

A Little Secret in the Pan

Heat about half an inch of oil in a deep pan. You want it nice and hot. Carefully add a few ravioli at a time. Do not crowd the pan.

Fry them for just a minute or two per side. They will turn a perfect golden brown. Fun fact: This dish is said to have come from St. Louis, Missouri! Drain them on paper towels. Sprinkle with a little fresh basil right away.

The Joy of Sharing a Plate

Serve these warm with a bowl of marinara sauce for dipping. This is not a sit-down-at-the-table meal. It’s a gather-around-the-plate meal. That matters, too.

Food tastes better when you share it. Everyone reaches in together. It starts conversations and laughs. Do you prefer ketchup, marinara, or a different dip for your snacks?

Your Turn in the Kitchen

Don’t be afraid to try this. If your first one isn’t perfect, that’s okay. Mine weren’t either. Cooking is about practice and joy.

What’s your favorite family snack to share? I love hearing your stories. Will you try making these ravioli this weekend? Let me know how it goes.

Ingredients:

Ingredient	Amount	Notes
Seasoned bread crumbs	1 cup
Shredded Parmesan cheese	1/4 cup	Plus additional for serving, optional
Dried basil	2 teaspoons	Fresh minced basil optional for serving
All-purpose flour	1 cup
Large eggs	2	Lightly beaten
Refrigerated or frozen beef ravioli	1 package (9 ounces)	Thawed
Oil for deep-fat frying	As needed
Marinara sauce	1 cup	For serving

My St. Louis Kitchen Memory: Toasted Ravioli

Let me tell you about toasted ravioli. I first had it years ago in St. Louis. It was so crispy and cheesy. I knew I had to make it at home. Now, it’s my favorite thing to share. Doesn’t that smell amazing when it fries? It makes everyone gather in the kitchen. I still laugh at that. Let’s make some together.

Step 1: Get three shallow bowls. Mix bread crumbs, Parmesan, and dried basil in one. Put plain flour in the second bowl. Lightly beat your eggs in the third. This setup is your dipping station. It keeps things neat and tidy. (My hard-learned tip: Put the bowls in order—flour, egg, crumbs. It saves your fingers from a big mess!).

Step 2: Now, coat each ravioli. First, dip it in the flour. Shake off the extra. Next, dip it in the egg. Let the extra drip off. Finally, press it into the crumb mix. Pat gently so the crumbs stick. I think this part is fun. It’s like giving each ravioli a cozy jacket.

Step 3: Pour oil into a deep pan. You need about half an inch. Heat it until a breadcrumb sizzles right away. Carefully add a few ravioli. Do not crowd the pan. Fry until golden, about two minutes per side. What do you think happens if the oil isn’t hot enough? Share below!

Step 4: Use a slotted spoon to take them out. Let them drain on paper towels. This keeps them crispy. If you like, sprinkle them with fresh basil and more cheese right away. The heat makes the cheese melt a little. It’s so good. Serve them warm with a bowl of marinara sauce for dipping.

Cook Time: 15 minutes
Total Time: 25 minutes
Yield: About 2 dozen pieces
Category: Appetizer, Snack

Let’s Get Creative With Your Ravioli!

You can change this recipe so easily. It’s fun to try new flavors. Here are three of my favorite twists. I hope you like them.

The Garden Twist: Use cheese or spinach ravioli instead. Add a pinch of garlic powder to your crumbs.

The Spicy Kick: Mix a little red pepper flakes into the bread crumbs. Serve with a spicy arrabbiata sauce.

The Pizza Party: Add dried oregano to the crumbs. After frying, top with a tiny spoonful of warm marinara and a small piece of mozzarella.

Which one would you try first? Comment below!

Serving Your Masterpiece

These are perfect just on a big platter. Let everyone dig in. For a simple side, I love a crisp green salad. It balances the meal nicely. A bowl of olives is also nice on the table. For drinks, a chilled lemonade is my go-to. It’s so refreshing. Grown-ups might enjoy a cold lager beer with theirs. It cuts through the richness perfectly.

Which would you choose tonight?

Keeping Your Toasted Ravioli Perfect

Let’s talk about keeping these tasty bites for later. You can freeze them before or after frying. For best results, freeze them after breading but before cooking. Lay them on a baking sheet so they don’t touch. Once frozen solid, pop them into a bag. This stops them from sticking together. You can fry them straight from the freezer. Just add a minute to the cook time.

I once made a huge batch for my grandson’s team. We froze half for a quick dinner the next week. It was a lifesaver on a busy night! Storing food well means less waste and more easy meals. To reheat, use your oven or air fryer. This keeps them crispy. The microwave will make them soft. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

Sometimes the breading falls off. This happens if the oil isn’t hot enough. Use a thermometer to check. The oil should sizzle gently when you add a ravioli. If it’s not hot, the coating slides right off. I remember when my first batch came out pale and soggy. The oil was too cool! Getting the temperature right matters. It gives you that perfect, crunchy golden shell.

Your ravioli might burst open during frying. This means the oil is too hot. It cooks the outside too fast. Turn the heat down a little. Also, do not overcrowd the pan. Adding too many cools the oil down. Fry just a few at a time. This control builds your cooking confidence. You learn to trust your instincts. Which of these problems have you run into before?

Your Toasted Ravioli Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free flour and bread crumbs. The method stays the same.

Q: Can I make them ahead?
A: You can bread them hours ahead. Keep them covered in the fridge until frying.

Q: What are easy ingredient swaps?
A: Try Italian seasoning instead of just basil. Use any cheese ravioli you like.

Q: Can I double the recipe?
A: Absolutely. Just use a bigger pot for frying. Work in small batches.

Q: Are the optional toppings needed?
A: Not needed, but lovely. Fresh basil and extra cheese add a nice finish. *Fun fact: This dish is said to have been invented by accident in St. Louis!* Which tip will you try first?

Share Your Kitchen Success

I hope you love making this fun appetizer. It always brings people together around my table. I would be so thrilled to see your creations. Sharing food stories connects us all. Please show me your golden, crispy ravioli. You can share a photo with your family or friends. Have you tried this recipe? Tag us on Pinterest! Use @ChloesCozyKitchen so I can find you. Thank you for cooking with me today.

Happy cooking!
—Chloe Hartwell.