Toasted Ravioli

Total Time:
20 min
10 min
10 min

2 servings

  • 2 eggs
  • Splash of milk or half-and-half
  • Salt and pepper
  • 1 1/2 cups Italian bread crumbs, eyeball it
  • 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
  • Handful flat-leaf parsley, chopped
  • 12 large fresh spinach and cheese ravioli, about 3/4 pound
  • 5 tablespoons extra-virgin olive oil, divided
  • 3 cloves garlic, finely chopped
  • Pinch red pepper flakes
  • 2 roasted red peppers, drained
  • 1 (14-ounce) can crushed tomatoes

Beat eggs and a splash of milk seasoned with salt and pepper in a shallow dish. Combine bread crumbs with cheese and parsley in a second dish. Coat the fresh pasta in egg then bread crumbs. Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet then toast the ravioli until deep golden, 3 to 4 minutes on each side.

In a small sauce pot heat the remaining extra-virgin olive oil and the garlic and red pepper flakes over medium low heat. Grind the roasted peppers in the food processor and add to garlic after it sautes for a couple of minutes. Stir in tomatoes and season the sauce with salt and pepper. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve.

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    I loved this recipe. I made it as an appetizer and didn't even want to eat my dinner! I could have eaten the whole batch. I did make it easier on myself by buying bottled spaghetti sauce. I bought spicy tomato sauce and freshened it up with some herbs. One of the better recipes I've made it in a long time. Can't wait to make it again for a party!
    Loved it - Kids loved it to. I made all the recipes from the wine and dine episode for a date night- It was all fabulous!
    I make this recipe using tortellini - it's a great guest-friendly appetizer! In fact, I've made all the recipes from this wine & dine episode for a date night, and it was divine!
    I lived just outside St. Louis, MO for 22 years before moving to Florida and of all the things I miss toasted ravioli is at the top. I was amazed by how quick and simple this was, but it still tasted just like the toasted ravioli I used to get at home all the time. I'm not a big fan of cheese ravioli so I used beef and the were amazing. Will definitely be doing these again.
    I made this as an appetizer for a New Years party and there wasn't one ravioli left! The sauce is amazing too and we have used it on other recipes like stuffed chicken!
    I used three cheese ravioli, included some but not all of th parmesan in the breadcrumb mixture and sprinkled the rest over top when done. This was so so good! I will definitely make this again!
    I grew up in St. Louis and love toasted ravioli! My husband and I moved to Chicago last summer and have craved this so many times and of course can't ever find in the stores! SO i saw this on your show yesterday and I am pregnant and have been craving toasted ravioli! I went to the store and bought everything I need and made it with dinner last night! It was so good my husband and I loved it! It was so easy and even better than the stuff I could of bought at the grocery stores in St. Louis! I will be making this lots! Thanks!
    Okay, first of all, Beth from Sterling Heights, Michigan, is way off about toasted ravioli. I only lived in St. Louis for three years, but even I know that toasted ravioli is ravioli that is breaded and fried. I have no idea what she is talking about.

    Now, to review the recipe: This recipe is awesome! Super easy and tastes just like the toasted ravioli I had when I lived in St. Louis. You've got to try it if you haven't already! The only things I changed were: I couldn't find the large ravioli at the store I was in, so I used small. Works just fine; it's more time consuming since you have to make a lot more. Even though the recipe calls for spinach and cheese filling, you can use any kind you want. Also, I didn't have fresh parsley for the breading so I used a smaller amount of dried.

    Using the smaller raviolis would make it great for a party.

    I have to admit, sometimes I find Rachael Ray to be kind of annoying, but man, the girl comes up with great recipes! Thanks Rachael!
    I've lived in St Louis over 40 yrs. I've NEVER had or SEEN toasted ravioli without the ravioli (just meat). I think that would be called deep fried meatballs?
    Believe this toasted ravioli is very close to the St Louis style (original). My sons don't live in St Louis anymore and use this method or w/egg dip & bread crumbs to make their childhood favorite dish. ABSOLUTELY have to try these---I had to haul 40 lbs. of the original breaded ravioli (frozen) to deep fry for a wedding re-ception in Nicaragua for one of my sons.
    Maggie in St Louis
    I used this recipe mostly for the breading. I had some frozen ravioli at my house already, but was really craving the toasted version. I thawed the raviolis in the microwave first, then breaded them using Rachel's recipe. They came out tasting exactly like the Toasted Raviolis you can get all over St. Louis.
    It tasted good and was very easy to make, but, the grated parmesan doesnt stick very well to the ravioli, or at all, so i would recommend blending it in a food processor to get it more fine to mix in with the bread crumbs. But it tasted pretty good and was easy to make.
    Will make this often!
    Very quick and easy. The ravioli were nice and crisp! My very picky boyfriend loved them!
    My boyfriend and I love the toasted ravioli appetizers at restaurants, and who knew it was so easy to duplicate at home. More than the precise recipe, you really learn a technique with this one. You can do it with whatever's on hand. The other day I just threw an egg, regular breadcrumbs, dried parsley, dried oregano, and dried basil together. I used the meat ravioli for a heartier appetizer. They brown very quickly so be very attentive!
    The concept sounded great but...I had to use four cheese ravioli because the grocery store didn't have the spinach and cheese ones. And for some reason the filling inside didn't like...soften up right. Perhaps the problem in this was the ravioli I chose to use. Not something I need to make again, and more work than it's worth when you include the amount of dishes you have to do afterwards. Easier to just boil ravioli - they taste just as good that way.
    I made them as a snack while my girlfriend and I watched the super bowl and we both loved them. Quick, easy, super tasty!!
    These are the best appetizers! I used small low fat 4 cheese ravioli. I bought a sundried tomato pesto sauce and my guests loved it. I'll make these again and again.
    These were amazin'. Added about a tablespoon of garlic powder for flavor and they turned out wonderful. Dipped in Prego marinara instead of making the sauce (dont like peppers). My boyfriend gobbled them all up and wanted seconds. Served with Parmesan Chicken-just dipped in the egg wash and used the same breading for the ravioli.
    The first time I tasted this, I was surprised how good it tasted. I loved it!!! It's so quick and easy!
    The sauce is absolutely amazing... but I love anything with roasted red peppers. I never seem to find large ravioli in the grocery store, and it would probably be better if I could. The small ravioli ends up too toasty and the filling inside dries out when you cook it. For Rachael, it's pretty good.
    I loved the idea of it but I don't fry anything. So i followed the instructions and then baked it at 400, on a lightly sprayed baking sheet, for about 10 minutes until toasty and brown. Yum!!! They were so good! and no frying smell in the house or the extra calories
    I loved this reciepe i made it with frozen cheese ravioli, and i always change up the dipping sauces like store bought vodka sauce, tomato basil, and my favorite pesto. they all taste so good with the toasted ravioli.
    This dish was absolutely fantastic! Ever since I saw Rachael cook it on TV, my mouth was watering for it! Contrary to many reviews it was not too greasy... just don't use too much EVOO. I served them with plain marinara sauce and they were very yummy! Thanks, Rachael!!
    A new party starter in my house for sure. Have served it several times in the past few weeks and everyone wanted the recipe.
    I really liked the flavor. I only had a few since they were fried. They were very flavorful!
    I used smaller raviolis and panko bread crumbs. With larger raviolis and italian breadcrumbs this recipe could be very good.
    The sauce makes this dish wonderful. It's light and the flavors are exceptional with the toasty ravioli, although I used mushroom tortillini.
    Easy to fix...everyone liked them...YUM!
    I have not made this yet, but sounds interesting enough. Im orginally from St.Louis, MO, lived there all my life up until a couple years ago. Toasted Ravioli orginated in St. Louis in a neighboorhood known as "The Hill" which is an authentic Itallian community. Toasted ravioli isnt really even in a pasta shell, its actually just the meat inside a breading that is deep fried.
    This may be the best thing I've ever had!
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