Toasted Ravioli – A St. Louis Staple
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.
A Happy Accident?
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.
What Makes It Special?
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.
How to Make Toasted Ravioli at Home
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:
Ingredients
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.
- Fresh or frozen beef or cheese ravioli
- Eggs
- Milk
- Italian-style breadcrumbs
- Grated Parmesan cheese (plus more for garnish)
- Garlic powder
- Dried oregano
- Kosher salt
- Black pepper
- Vegetable oil, for frying
- Marinara sauce, for serving
Instructions
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.
Baked or Air-Fried Option
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.
Where to Find the Best Toasted Ravioli in St. Louis
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:
- Charlie Gitto’s on The Hill – A must-visit for the classic experience.
- Rigazzi’s – Famous for their oversized beer mugs and delicious toasted ravioli.
- Mama’s on The Hill – Another beloved spot known for serving up some of the best toasted ravioli in town.
Final Thoughts
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.
More Recipes from Missouri to Try
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Toasted Ravioli – A St. Louis Staple
Ingredients
- 1 20-oz package fresh or frozen ravioli
- 2 eggs
- ¼ cup milk
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying
- Marinara sauce for serving
- Fresh parsley chopped (optional)
Instructions
Make the Breading Station:
- In one bowl, whisk eggs and milk. In a ziplock bag (or another bowl), combine 1 cup breadcrumbs, 1/2 cup grated Parmesan, 1 tsp garlic powder, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/2 tsp black pepper.
Bread the Ravioli:
- Dip each ravioli into the egg mixture, then coat with the breadcrumb mixture.
Fry the Ravioli:
- Heat oil to 350°F in a deep skillet. Fry in batches for 2–3 minutes per side, until golden brown. Drain on a paper towel-lined plate.
Serve:
- Sprinkle with extra Parmesan and fresh parsley, then serve with warm marinara sauce.
Baked or Air-Fried Option
- 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.
Notes
Toasted Ravioli for Two (Empty Nester Version)
Serves: 2Ingredients
- 10 oz fresh or frozen ravioli (about 12 ravioli)
- 1 egg
- 2 tablespoons milk
- ½ cup Italian-style breadcrumbs
- ¼ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil (for frying)
- Marinara sauce, for serving
- Fresh parsley, chopped (optional)
Instructions
- Follow the same steps as the family-sized recipe.