📝 About This Recipe
Born in the Italian-American neighborhood of 'The Hill' in St. Louis, these golden-brown treasures are the ultimate crowd-pleaser. Each pasta pillow is double-breaded for a shattering crunch that yields to a warm, savory cheese or meat center. Served with a dusting of salty Pecorino and a side of bright marinara, they represent the perfect marriage of comfort food and crispy texture.
🥗 Ingredients
The Ravioli
- 20-24 pieces Fresh or Thawed Ravioli (Cheese, beef, or sausage filled; standard size)
The Breading Station
- 1/2 cup All-purpose flour (Seasoned with a pinch of salt)
- 2 Large eggs (Beaten well)
- 2 tablespoons Whole milk (Whisked into the eggs)
- 1.5 cups Italian style breadcrumbs (Fine texture works best)
- 1/2 cup Panko breadcrumbs (For extra crunch)
- 1 teaspoon Dried oregano
- 1/2 teaspoon Garlic powder
Frying and Garnish
- 3 cups Vegetable or Canola oil (For deep frying)
- 1/4 cup Pecorino Romano cheese (Finely grated)
- 2 tablespoons Fresh parsley (Finely chopped)
For the Dipping Sauce
- 1.5 cups Marinara sauce (High quality, warmed)
- 1/2 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. Excess moisture will prevent the breading from sticking.
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2
Set up a breading station with three shallow bowls: one with the seasoned flour, the second with the egg and milk mixture, and the third with the combined Italian breadcrumbs, Panko, oregano, and garlic powder.
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3
Dredge a ravioli in the flour, shaking off any excess so only a thin coating remains.
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4
Dip the floured ravioli into the egg wash, ensuring all sides and edges are fully submerged.
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5
Press the ravioli firmly into the breadcrumb mixture, coating it thoroughly. For an extra-thick crust, you can repeat the egg and breadcrumb steps (double-breading).
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6
Place the breaded ravioli on a parchment-lined baking sheet and repeat with the remaining pasta. Let them rest for 10 minutes to allow the breading to set.
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7
In a large, heavy-bottomed skillet or Dutch oven, heat about 2 inches of oil to 350°F (175°C). Use a kitchen thermometer to ensure accuracy.
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8
Carefully lower 5-6 ravioli into the hot oil using a slotted spoon. Do not overcrowd the pan, as this will drop the oil temperature and result in greasy pasta.
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9
Fry for 2-3 minutes per side, or until they reach a deep golden brown and float to the surface.
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10
Use a spider strainer or slotted spoon to transfer the fried ravioli to a wire cooling rack set over paper towels. This keeps them crispier than draining directly on paper.
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11
Immediately sprinkle the hot ravioli with the finely grated Pecorino Romano and fresh parsley while the oil is still glistening on the surface.
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12
Warm your marinara sauce in a small saucepan or microwave and stir in the red pepper flakes if desired.
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13
Serve the ravioli immediately while the cheese center is molten and the exterior is crunchy.
💡 Chef's Tips
Always use a thermometer to keep your oil at 350°F; too hot and they burn, too cool and they become oil-logged. If using frozen ravioli, do not boil them first—simply thaw them so they don't explode in the fryer. Press the edges of the ravioli before breading to ensure they are sealed tight so the filling doesn't leak out. For a vegetarian twist, use mushroom or spinach-ricotta filled ravioli. Leftovers can be crisped up perfectly in an air fryer at 375°F for 3-4 minutes.
🍽️ Serving Suggestions
Pair with a crisp Italian Pilsner or a light-bodied Chianti to cut through the richness. Serve alongside a simple arugula salad with lemon vinaigrette for a fresh contrast. Offer a side of creamy pesto aioli in addition to the marinara for varied dipping options. Arrange on a large wooden board for a rustic, family-style appetizer presentation. Add a few lemon wedges on the side for a bright citrus squeeze over the fried crust.