Roxy
New member
St. Louis Toasted Ravioli:
2 tablespoons whole milk
1 egg
3/4 cup Italian seasoned bread crumbs (I add garlic powder)
1/2 teaspoon salt (optional)(I omit)
1/2 (25 oz.) package frozen cheese ravioli, thawed (I use meat ravioli)
3 cups vegetable oil for frying 1 tablespoon grated Parmesan cheese
1 (16 oz.) jar spaghetti sauce or homemade marinara sauce
Combine milk and egg in a small bowl.
Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.
Cheft's Marinara Sauce:
My friend Cheft is an excellent cook and this is her recipe for marinara sauce.
2 TBSP Olive or Salad Oil
2 Garlic Cloves (pressed)
1 Onion (tennis ball size chopped fine)
28 oz. Can Crushed Tomatoes
1 can Tomato Paste (5.5 oz.)
1 Can Hunt's Tomato Sauce (14 oz.)
1 TBSP Sugar
2 tsp. Sweet Basil
1/2 tsp Salt
1/2 tsp. Black Pepper
In a 2 quart saucepan over medium heat, in oil, cook garlic & onion until tender, about 5 minutes. Be careful not to burn, or sauce will be bitter). Stir in mashed tomatoes, their liquid, and remaining ingredients. Reduce heat to low; cover; cook 20 - 30 minutes or until thickened, stirring occasionally. (This recipe can be doubled).
Be careful not to burn!
(Any left over sauce may be frozen for use later.)
*This sauce is great for pizza, lasagna, manicotti, or any kind of pasta dish, such as spaghetti, rigati, rigatoni etc. It can also be used as a pizza sauce. ( If using as a pizza sauce, prepare as directed, but add to the recipe 1 tsp. of Italian seasoning).
2 tablespoons whole milk
1 egg
3/4 cup Italian seasoned bread crumbs (I add garlic powder)
1/2 teaspoon salt (optional)(I omit)
1/2 (25 oz.) package frozen cheese ravioli, thawed (I use meat ravioli)
3 cups vegetable oil for frying 1 tablespoon grated Parmesan cheese
1 (16 oz.) jar spaghetti sauce or homemade marinara sauce
Combine milk and egg in a small bowl.
Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.
Cheft's Marinara Sauce:
My friend Cheft is an excellent cook and this is her recipe for marinara sauce.
2 TBSP Olive or Salad Oil
2 Garlic Cloves (pressed)
1 Onion (tennis ball size chopped fine)
28 oz. Can Crushed Tomatoes
1 can Tomato Paste (5.5 oz.)
1 Can Hunt's Tomato Sauce (14 oz.)
1 TBSP Sugar
2 tsp. Sweet Basil
1/2 tsp Salt
1/2 tsp. Black Pepper
In a 2 quart saucepan over medium heat, in oil, cook garlic & onion until tender, about 5 minutes. Be careful not to burn, or sauce will be bitter). Stir in mashed tomatoes, their liquid, and remaining ingredients. Reduce heat to low; cover; cook 20 - 30 minutes or until thickened, stirring occasionally. (This recipe can be doubled).
Be careful not to burn!
(Any left over sauce may be frozen for use later.)
*This sauce is great for pizza, lasagna, manicotti, or any kind of pasta dish, such as spaghetti, rigati, rigatoni etc. It can also be used as a pizza sauce. ( If using as a pizza sauce, prepare as directed, but add to the recipe 1 tsp. of Italian seasoning).
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