Toasted Ravioli

Toasted Ravioli

Class Recipes

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.

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