Toasted Ravioli

Not only does St. Louis have a great baseball team, it also has Toasted Ravioli!  What is it?  Meat filled ravioli, breaded, and fried (not toasted), topped with grated Parmesan cheese and served with marinara sauce for dipping. It is and appetizer that originated in St. Louis and can rarely be found in other cities (but they do serve it as part of an appetizer at the Olive Garden).  Everyone who has come to St. Louis and tried toasted ravioli has loved it!  

The best place to get toasted ravioli in St. Louis is at Cunnetos which is in an area called The Hill (predominately Italian neighborhood).  They also serve it by the deli at the grocery stores there.  When I was little I remember going to the store with  my mom and we would often stop at the deli and I would get some toasted ravioli and chicken fingers to have for lunch.  So good!  They also served it at school but the meat inside wasn't the best so I didn't really get it there. 

My mom moved to Idaho at the beginning of the summer so I'm not sure when I'll be heading back to my home town to indulge in toasted ravioli. Maybe the rest of the country will eventually catch on to how amazingly good it is and start serving it every where.  But until then, I'll just make it myself!

 I have never seen round toasted ravioli but the square ones at the store were a cheap brand and I didn't want to chance it.  Oh, and we didn't have any Parmesan for the top. :(

 
INGREDIENTS
10 beef ravioli (frozen)
3/4 c Italian bread crumbs
1 c butter milk
oil (vegetable or canola)
Grated Parmesan cheese
marinara sauce

DIRECTIONS
Boil ravioli as directed but to al dente.  While it is cooking place buttermilk in a bowl and Italian bread crumbs in a pie dish.  Fill a large pot with a half inch of oil and turn stove top to medium high. When ravioli is done remove from water and place in buttermilk.  Remove ravioli from buttermilk and dredge in bread crumbs covering both sides.  Gently place breaded ravioli in the bottom of the pot of oil. Don't over crowd the pan.  Each ravioli should be completely touching the bottom of the pan so you will have to do a few batches.  Cook both sides of the ravioli about 1-2 minutes on each side until they are golden brown. Remove from pan to a plate covered with paper towels.  Place toasted ravioli on a platter, sprinkle with grated Parmesan cheese, and place a custard cup of marinara sauce on the side.  Enjoy the deliciousness of St. Louis, MO.

–Melanie