📝 About This Recipe
A legendary appetizer born in the historic Italian-American neighborhood of 'The Hill' in St. Louis, these savory parcels are breaded and fried to golden-brown perfection. Each bite offers a satisfying, audible crunch that gives way to a tender pasta shell and a rich, savory meat filling. Served piping hot with a dusting of Parmesan and a side of zesty marinara, they are the ultimate crowd-pleasing snack for game days or elegant dinner starters.
🥗 Ingredients
The Ravioli & Coating
- 16-20 ounces Beef or Cheese Ravioli (fresh or thawed from frozen)
- 1/2 cup All-purpose flour
- 2 Large eggs (beaten)
- 2 tablespoons Whole milk (mixed with eggs)
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup Panko breadcrumbs (for extra crunch)
- 1 teaspoon Garlic powder
- 1/2 teaspoon Dried oregano
- to taste Kosher salt and black pepper
For Frying & Garnish
- 2-3 cups Vegetable oil (for shallow frying)
- 1/4 cup Parmesan cheese (finely grated)
- 2 tablespoons Fresh parsley (finely chopped)
For the Dipping Sauce
- 1.5 cups Marinara sauce (warmed)
- 1/4 teaspoon Red pepper flakes (optional for heat)
👨🍳 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
Prepare a three-station dredging line: Place the flour in the first shallow bowl, whisk the eggs and milk together in the second bowl, and combine both types of breadcrumbs, garlic powder, and oregano in the third bowl.
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3
Season the flour and the breadcrumb mixture with a pinch of salt and black pepper to ensure every layer is flavorful.
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4
Dredge a ravioli in the flour, shaking off any excess. Dip it into the egg wash until fully coated, then press it firmly into the breadcrumb mixture until evenly covered.
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5
Place the breaded ravioli on a wire rack or parchment-lined baking sheet and repeat with the remaining pasta. Let them rest for 5-10 minutes to help the breading set.
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6
In a large, heavy-bottomed skillet or Dutch oven, heat about 1 inch of vegetable oil to 350°F (175°C). Use a kitchen thermometer for accuracy.
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7
Carefully lower the ravioli into the hot oil in batches of 5 or 6, being careful not to overcrowd the pan, which would drop the oil temperature.
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8
Fry for 2-3 minutes per side, turning once with a slotted spoon or tongs, until they are a deep golden brown and slightly puffed.
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9
Remove the ravioli and place them on a wire rack set over a paper towel-lined baking sheet to drain. Immediately sprinkle with a little extra salt while still hot.
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10
While the ravioli are draining, warm your marinara sauce in a small saucepan over low heat, stirring in red pepper flakes if desired.
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11
Transfer the hot ravioli to a serving platter, garnish generously with grated Parmesan and fresh parsley, and serve immediately with the warm marinara.
💡 Chef's Tips
For the best texture, use a mix of Italian breadcrumbs and Panko; the Panko provides the signature 'crunch' while the Italian crumbs provide flavor coverage. Always maintain your oil temperature between 340°F and 360°F; if it's too low, the ravioli will become greasy, and if it's too high, the outside will burn before the inside is hot. Do not boil the ravioli before breading; the moisture from the fresh or thawed pasta is sufficient to cook through during the frying process. If you want to make these ahead, you can freeze the breaded (unfried) ravioli for up to a month and fry them directly from frozen, adding 1-2 minutes to the cook time.
🍽️ Serving Suggestions
Pair these with a crisp, cold Peroni or a light-bodied Sangiovese to cut through the richness of the fried coating. Serve alongside a simple arugula salad with lemon vinaigrette for a refreshing contrast. Offer a variety of dipping sauces like creamy pesto or a spicy arrabbiata for a modern twist. Arrange them on a wooden board with olives and marinated artichokes for a complete Italian-inspired grazing platter.