📝 About This Recipe
Born in the legendary Italian-American neighborhood of 'The Hill' in St. Louis, Missouri, these golden-brown treasures are a quintessential Midwestern delicacy. Unlike traditional pasta, these savory pockets are breaded and flash-fried to create a satisfyingly crunchy exterior that gives way to a warm, pillowy meat and cheese center. Dusted with salty Parmesan and served with a zesty marinara, they are the ultimate crowd-pleasing appetizer for any gathering.
🥗 Ingredients
The Ravioli
- 20-24 oz Beef or Cheese Ravioli (Fresh or thawed from frozen; square shape preferred)
- 4 cups Vegetable Oil (For frying; can use canola or peanut oil)
The Breading Station
- 1/2 cup All-purpose flour (For the initial dredge)
- 1/2 cup Whole milk (At room temperature)
- 2 Large eggs (Lightly beaten)
- 2 cups Italian-style breadcrumbs (Fine texture works best for even coating)
- 1 teaspoon Garlic powder
- 1/2 teaspoon Dried oregano (Crushed between palms to release oils)
Garnish and Dipping
- 2 cups Marinara sauce (Warmed for serving)
- 1/4 cup Parmesan cheese (Finely grated)
- 2 tablespoons Fresh parsley (Finely chopped)
👨🍳 Instructions
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1
If using frozen ravioli, ensure they are completely thawed and patted dry with paper towels to prevent oil splattering and ensure the breading sticks.
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2
Set up a three-bowl breading station: Place the flour in the first bowl. In the second bowl, whisk together the eggs and milk until well combined. In the third bowl, mix the breadcrumbs, garlic powder, and dried oregano.
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3
Working in small batches, dredge each ravioli in the flour, shaking off any excess. This creates a dry surface for the egg wash to cling to.
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4
Dip the floured ravioli into the egg and milk mixture, ensuring all sides and edges are fully submerged.
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5
Transfer the ravioli to the breadcrumb mixture. Press the crumbs firmly onto the pasta with your fingers to ensure a thick, even crust.
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6
Place the breaded ravioli on a wire rack or a parchment-lined baking sheet and let them rest for 10-15 minutes. This 'sets' the breading so it doesn't fall off during frying.
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7
In a heavy-bottomed pot or deep skillet, heat approximately 2 inches of oil to 350°F (175°C). Use a candy or deep-fry thermometer for accuracy.
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8
Carefully lower 5-6 ravioli into the hot oil using a slotted spoon or spider skimmer. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy pasta.
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9
Fry for 2-3 minutes, turning once, until they are a deep golden brown and have puffed up slightly.
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10
Remove the ravioli and place them on a paper towel-lined plate or a clean wire rack to drain any excess oil.
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11
Immediately sprinkle the hot ravioli with the finely grated Parmesan cheese so it adheres to the surface.
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12
Garnish with a shower of fresh chopped parsley for a pop of color and brightness.
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13
Serve immediately while piping hot with a side bowl of warm marinara sauce for dipping.
💡 Chef's Tips
Use meat-filled ravioli (beef or sausage) for the most authentic St. Louis experience. If the breading isn't sticking, double-dip: go from egg to breadcrumbs, then back to egg and breadcrumbs again for a thicker crust. Keep the finished batches in a 200°F oven on a wire rack to stay crispy while you finish frying the rest. Never boil the ravioli before breading; they will become too soft and likely burst in the fryer. Ensure your oil is at the correct temperature—too cool and they soak up oil; too hot and the outside burns before the inside is hot.
🍽️ Serving Suggestions
Pair with a cold, crisp Midwestern lager or a light Pilsner to cut through the richness. Serve alongside an Italian salad with red wine vinaigrette and pimento peppers. Offer a variety of dipping sauces like spicy arrabbiata or a creamy garlic alfredo. Great as a heavy appetizer for game day or a fun 'breakfast for dinner' side dish.