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St. Louis toasted ravioli
Crumbed, deep-fried beef ravioli with marinara
AmericanToasted ravioli was invented on the Hill, St. Louis's old Italian neighbourhood, when, as the story goes, a cook dropped ravioli into hot oil by accident; now 'T-ravs' are on nearly every bar and restaurant menu in the city. Beef-filled ravioli are breaded and fried, not toasted, until crisp, then dusted with grated cheese and dipped in marinara. Chef's tip: chill the breaded ravioli for 20 minutes before frying so the crumb sticks and doesn't fall off in the oil.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the ravioli
- 9 oz beef mince
- ½ onionfinely chopped
- 1 clove garliccrushed
- 1 ¾ oz spinachwilted, squeezed and chopped
- 1 oz grated parmesan
- 1 egg
- ½ tsp salt
- ¼ tsp black pepper
To coat and fry
- 2 eggsbeaten with 2 tbsp milk
- 5 ½ oz fine dried breadcrumbs
- 1 tsp dried oregano
- 6 ¼ cups vegetable oilfor frying
- ⅔ oz grated parmesan
- 1 ¼ cups marinara saucewarmed
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Method
0/5 doneStep 1: Fry the 9 oz beef mince, ½ onion and 1 clove garlic in a pan over a medium-high heat for 8–10 minutes, breaking it up, until browned with no pink left and it reaches 160°F. Cool, then chop finely and mix with the 1 ¾ oz spinach, 1 oz grated parmesan, 1 egg, ½ tsp salt and ¼ tsp black pepper.
15 minStep 2: Put a teaspoon of filling on half the 36 fresh pasta sheets or square wonton wrappers squares, brush the edges with water, cover with the rest and press out the air to seal.
20 minStep 3: Dip each ravioli in the 2 eggs, then into the 5 ½ oz fine dried breadcrumbs mixed with the 1 tsp dried oregano, pressing to coat. Chill 20 minutes.
25 minStep 4: Heat the 6 ¼ cups vegetable oil in a deep, heavy pan to 350°F. Fry 5 or 6 at a time for 2–3 minutes, turning, until deep golden and the pasta is tender at the edges.
15 minStep 5: A common mistake is frying from soft and warm, when the coating slides off. Drain, dust with ⅔ oz grated parmesan and serve hot with the 1 ¼ cups marinara sauce.
3 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 20 g
- Carbs
- 42 g
- Fat
- 20 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does st. Louis toasted ravioli take?
- About 70 minutes in total: 50 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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