Serve as a snack or a side dish --- St. Louis Toasted Ravioli was invented in 1943 or 1944 at Oldani’s on “The Hill” by chef Terry Lane. “The Hill” is a large Italian neighborhood in St. Louis, Missouri known for its restaurants and bakeries. Toasted Ravioli is usually deep fried.
- 1 egg
- 1 tsp. water
- 1 cup panko bread crumbs
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 2 Tbsp. freshly grated Parmesan cheese
- 1 pkg. (25 oz.) cheese ravioli, thawed if frozen
- Cooking spray
- Marinara sauce for dipping
Preheat oven to 400 degrees. Place a wire rack on a baking sheet.
Beat together the egg and water in a small bowl.
Mix breadcrumbs, oregano, basil, and Parmesan cheese in a large bowl.
Dip each ravioli in the beaten egg, and then roll in the bread crumb mixture. Spray both sides of the breaded ravioli with cooking spray; place on the wire rack.
Bake breaded ravioli in preheated oven until golden brown and crispy, 15-25 minutes.
Equipment needed: Measuring cups and spoons, Bowls, Whisk, Slotted spoon, Baking sheet, Wire rack.