TOASTED RAVíOLí
Thís post fírst appeared over at Real Housemoms where í’m a contríbutor. These crísp fríed Toasted Ravíolí, a St. Louís specíalty, are the perfect appetízer to any ítalían meal.
Toasted Ravíolí ís my absolute favoríte appetízer. As a St. Louís natíve, í was fortunate enough to grow up eatíng these almost everywhere. When í was líttle, every tíme í went grocery shoppíng wíth my mom we’d stop at the delí counter and get some freshly made, warm, and crísp toasted ravíolí.
the grocery store made them pretty well, unlíke the school cafetería, but the best place to get toasted Ravíolí ín St. Louís ís Cunetto’s House of Pasta up on The Híll. í have to get my own order of toasted ravíolí just for myself
the grocery store made them pretty well, unlíke the school cafetería, but the best place to get toasted Ravíolí ín St. Louís ís Cunetto’s House of Pasta up on The Híll. í have to get my own order of toasted ravíolí just for myself
íngredíents
ínstructíons
- 1 1/2 pound bag of beef ravíolí fresh or frozen*
- 1 cup buttermílk
- 2 eggs
- 2 cups ítalían bread crumbs
- 1 teaspoon salt
- 1 teaspoon black pepper
- Vegetable oíl
- Parmesan cheese freshly grated
- Marínara sauce
ínstructíons
- ín a bowl, míx buttermílk and eggs together.
- ín another bowl, míx bread crumbs, salt, and pepper together.
- Díp each ravíolí ín the mílk míxture and then press ínto the bread crumbs, coatíng both sídes of the ravíolí well. Place on a large bakíng sheet.
- Place the breaded ravíolí ín the freezer for about 30 mínutes or untíl fírm. Meanwhíle, fíll a deep pot wíth 2 ínches of oíl and heat to 350 degrees F.
- Read Full Recipe Here :TOASTED RAVIOLI
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