If you’re a fan of gooey butter cake and lemon desserts, you’re going to love this sunny twist on the St. Louis classic. I took my original recipe and swapped out the yellow cake mix for lemon and added a generous spread of homemade lemon …
There’s something irresistible about gooey butter cake that keeps people coming back for more. This simple dessert features a tender bottom layer topped with a sweet, buttery filling that, true to its name, stays wonderfully gooey in the center. Unlike its more formal dessert cousins, …
If you’ve ever been to St. Louis, chances are you’ve heard of (or better yet, tasted) toasted ravioli. These crispy, golden pockets of deliciousness are a beloved Midwestern classic, and for good reason. Lightly breaded, deep-fried, and served with a side of marinara, they make the perfect appetizer or snack.
This is part of my Forks in the Road: Recipes From Across America series, where week by week, I’ll explore the foods and flavors of America and recreate the most popular recipes from all 50 states.
Legend has it that toasted ravioli was created by mistake in the Italian-American neighborhood known as The Hill. The story goes that a cook at a restaurant accidentally dropped a ravioli into hot oil instead of boiling water. Rather than tossing it, they fished it out, gave it a try, and discovered something magical. Whether or not that’s exactly how it happened, one thing is certain—St. Louis has fully embraced toasted ravioli as its own.
Traditional toasted ravioli is made using beef or cheese-filled ravioli, coated in seasoned breadcrumbs, then fried to crispy perfection. The key is the crunch—each bite should have a satisfying crispiness before giving way to the warm, flavorful filling inside. A generous sprinkle of Parmesan and a side of marinara complete the experience.
The classic St. Louis toasted ravioli is traditionally filled with ground beef, but that can be tricky to find in the freezer aisle. Check the fresh pasta section for options, or simply use cheese ravioli—or any other flavor you like—as a tasty alternative.
While you can find toasted ravioli in many restaurants around St. Louis (or even frozen at the grocery store), making it from scratch is totally worth it. Here’s a simple way to recreate this Midwestern favorite in your own kitchen:
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact amounts in the recipe card below.
Prep the Coating – In one bowl, whisk eggs and milk. In another, combine breadcrumbs, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
Coat the Ravioli – Dip each ravioli into the egg mixture, then coat with the breadcrumb mixture, pressing gently to coat evenly.
Fry to Perfection – Heat about 2 inches of oil in a deep skillet or heavy-bottomed pot to 350°F. Fry the ravioli in batches for 2-3 minutes per side, until golden brown. Remove with a slotted spoon and drain on a paper towel-lined plate.
Serve and Enjoy – Sprinkle with extra Parmesan and serve hot with warm marinara sauce for dipping.
If you want a lighter version, you can bake the ravioli at 400°F for about 12-15 minutes or air fry them at 375°F for 8-10 minutes. Just give them a light spray of cooking oil before baking or air-frying to help them crisp up.
If you ever find yourself in St. Louis, be sure to try the original from one of the city’s many Italian restaurants. Some local favorites include:
Toasted ravioli is more than just an appetizer—it’s a taste of St. Louis history. Whether you’re reminiscing about a trip to The Hill or discovering this crunchy delight for the first time, making it at home is an easy and delicious way to enjoy a Midwestern classic.
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As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
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