This completely from scratch Oven Baked Toasted Ravioli recipe is a lighter take on the St. Louis classic.
I grew up with a food called Toasted Ravioli. To me, it was normal. I thought it was as common as Macaroni and Cheese.
Apparently, I was wrong.
While breaded and deep fried ravioli served with marinara sauce is becoming more widely known, a good many people look at me with a strange expression of confusion when I try to explain it to them.
Now, I just shrug and tell them, “It’s a St. Louis thing.”
Toasted Ravioli originated in the Italian neighborhood of St. Louis know as “The Hill.” (If you’ve ever been there, you’ll know why. I’ve never seen so many steep hills within city limits in my life.) Most accounts attribute the creation of this dish to an accident, but isn’t that where many great ideas come from?
Just imagine this: warm filling, surrounded by a layer of pasta, crispy seasoned breadcrumbs and a dusting of parmesan cheese, all dunked in a bright marinara sauce.
If you’ve never heard of it, now you have. And, I’m betting, now you want some.
Well, you’re in luck, because today the Sunday Supper crew is sharing hometown recipes, and we’re bringing you a completely from scratch way to make this St. Louis staple. Better yet, we’re lightening it up so you get the same crispy goodness without the deep-fried belly bomb of grease.
We found a lot of recipes online for how to make toasted ravioli. It’s pretty simple in essence. Take ravioli, dip it in egg wash, coat in it breadcrumbs, then fry it or bake it.
But, most recipes call for store-bought, frozen ravioli.
That’s all well and good, (and we’ve broken up our recipe below so you can go that route if you’re short on time) but ravioli are so much fun and relatively simple to make at home, from scratch, that it’s almost not worth heading to the store for a bag of ravioli. Honestly, you probably have most of the ingredients in your kitchen already.
And, isn’t it just way more fun to say you made ravioli from scratch?
So, why not?As a side note, St. Louis actually has a lot of unique food traditions. You can read a nice compilation of them here thanks to Wikipedia. I’m thinking this is the start of a mission to re-create them all. Stay tuned!
- ¾ c bread crumbs
- ¼ c whole wheat flour
- ¼ c (1 oz) fresh Parmesan cheese, grated
- 1 tsp basil
- 1 tsp oregano
- 1 tsp parsley
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 egg
- 1 Tbsp skim milk
- 30 frozen ravioli (Make your own using THIS RECIPE.)
- Preheat your oven to 400⁰F. Place a greased wire rack on an aluminum foil lined baking sheet.
- In a small bowl, combine breadcrumbs, wheat flour, grated Parmesan cheese, and spices.
- In another small bowl, lightly beat together egg and milk.
- Dip the frozen ravioli first in the egg mixture and then in the breading, pressing the breading lightly into the ravioli to coat.
- Place breaded ravioli on the greased rack and continue until all the ravioli has been coated.
- Bake ravioli for 15-20 minutes, until puffy and golden.
- Serve with homemade marinara sauce. (Get our recipe here.)
- Freeze breaded ravioli in a single layer on a parchment-lined baking sheets for 30 minutes. Transfer frozen ravioli to an air-tight bag or container and store in the freezer for up to 6 months. Bake as directed above from frozen.
We’d love to hear what food represents your hometown. Leave us a comment and shout out to the food traditions that hail from your town.
And, be sure to take a look at the rest of the Sunday Supper crew’s tributes to their hometowns. (Can you guess the town by just the title?) Thanks to Coleen of The Redhead Baker for hosting this weekend’s event.
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- Gluten Free Cinnamon Raisin Bagels by Cupcakes & Kale Chips
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- New York Style Bagels by The Girl In The Little Red Kitchen
- Peanut Butter and Fluff French Toast by Momma’s Meals
- Candied Kumquat Peels, Kumquat Syrup, and Kumquat-Ade by Recipe for Perfection
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- Philadelphia Tomato Pie by The Redhead Baker
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- Pear Parkin by Happy Baking Days
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- Vernors Cake by Country Girl in the Village
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