Just when you thought ravioli couldn’t get any better, St. Louis toasted ravioli comes along to prove you wrong! Perfect for those cozy nights in or when you’re craving something irresistibly crispy and cheesy, these 12 recipes are your golden ticket to comfort food heaven. Whether you’re a toasted ravioli newbie or a seasoned pro, there’s a recipe here that’ll make your taste buds dance. Let’s dig in!
Classic St Louis Toasted Ravioli with Marinara Sauce
Alright, let’s dive into making some Classic St Louis Toasted Ravioli with Marinara Sauce. It’s a crispy, cheesy delight that’s perfect for sharing or indulging all by yourself.
Ingredients
- For the ravioli:
- 1 package (12 oz) frozen cheese ravioli
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1 tbsp water
- 1/2 tsp garlic powder
- 1/2 tsp dried basil
- Vegetable oil, for frying
- For the marinara sauce:
- 1 can (15 oz) crushed tomatoes
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- 1/2 tsp sugar
- Salt and pepper to taste
Instructions
- Thaw the ravioli according to package instructions. Pat them dry with paper towels to remove excess moisture.
- In a shallow bowl, whisk together eggs and water. In another bowl, mix breadcrumbs, Parmesan cheese, garlic powder, and dried basil.
- Dip each ravioli into the egg mixture, then coat evenly with the breadcrumb mixture. Place on a plate and let them sit for 5 minutes to set the coating.
- Heat vegetable oil in a deep skillet over medium heat until it reaches 350°F. Fry the ravioli in batches for about 1-2 minutes per side, or until golden brown. Drain on paper towels.
- For the marinara sauce, heat olive oil in a saucepan over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
- Stir in crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
- Serve the toasted ravioli hot with the marinara sauce on the side for dipping.
Perfectly crispy on the outside with a gooey cheese center, these toasted ravioli are a crowd-pleaser. Try serving them with a sprinkle of fresh basil for an extra pop of color and flavor.
Cheesy St Louis Toasted Ravioli Bake
Wow, you’re going to love this Cheesy St Louis Toasted Ravioli Bake. It’s the perfect comfort food that’s easy to make and packed with flavor, ideal for those nights when you crave something indulgent yet simple.
Ingredients
- For the ravioli: 1 package (20 oz) frozen cheese ravioli
- For the coating: 1 cup Italian breadcrumbs, 1/2 cup grated Parmesan cheese, 1 tsp garlic powder
- For the egg wash: 2 large eggs, 2 tbsp water
- For the sauce: 2 cups marinara sauce, 1 cup shredded mozzarella cheese, 1/2 cup shredded provolone cheese
- For baking: Cooking spray
Instructions
- Preheat your oven to 375°F and lightly spray a 9×13 inch baking dish with cooking spray.
- Boil the ravioli according to the package instructions, then drain and let them cool slightly.
- In a shallow bowl, whisk together the eggs and water for the egg wash.
- In another bowl, mix the breadcrumbs, Parmesan cheese, and garlic powder for the coating.
- Dip each ravioli into the egg wash, then coat it in the breadcrumb mixture, pressing gently to adhere.
- Arrange the coated ravioli in a single layer in the prepared baking dish.
- Pour the marinara sauce evenly over the ravioli, then sprinkle with mozzarella and provolone cheeses.
- Bake for 20 minutes, or until the cheese is bubbly and golden brown.
- Let it cool for 5 minutes before serving to allow the cheese to set slightly.
Out of the oven, this bake is a delightful mix of crispy, cheesy, and saucy. Serve it with a side of garlic bread for an extra touch of indulgence, or enjoy it as is for a satisfying meal that’s sure to impress.
Spicy St Louis Toasted Ravioli with Jalapeno Dip
Hey, you know those days when you crave something crispy, spicy, and downright delicious? This Spicy St Louis Toasted Ravioli with Jalapeno Dip is your answer. It’s the perfect blend of crunch and heat, guaranteed to satisfy those late-night snack attacks or impress at your next game day gathering.
Ingredients
- For the ravioli:
- 1 package (12 oz) frozen cheese ravioli
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1 tbsp water
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil, for frying
- For the jalapeno dip:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp finely chopped jalapeno
- 1 tsp lime juice
- 1/2 tsp garlic powder
- 1/4 tsp salt
Instructions
- Thaw the frozen ravioli by leaving it out at room temperature for 30 minutes.
- In a shallow bowl, whisk together eggs and water. In another bowl, mix breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper.
- Dip each ravioli into the egg mixture, then coat with the breadcrumb mixture. Place on a plate.
- Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the ravioli in batches for 2-3 minutes until golden brown. Tip: Don’t overcrowd the pot to ensure even cooking.
- Remove with a slotted spoon and drain on paper towels. Tip: Keep them warm in the oven at 200°F while you finish frying.
- For the jalapeno dip, combine sour cream, mayonnaise, chopped jalapeno, lime juice, garlic powder, and salt in a bowl. Mix well. Tip: For extra heat, leave some jalapeno seeds in the mix.
- Serve the toasted ravioli hot with the jalapeno dip on the side.
Spicy, crunchy, and creamy—this dish is a texture lover’s dream. The jalapeno dip adds a cool contrast to the heat, making it irresistible. Try serving these ravioli on a platter with extra Parmesan sprinkled on top for a fancy touch.
Garlic Parmesan St Louis Toasted Ravioli
You’re going to love this Garlic Parmesan St Louis Toasted Ravioli—it’s crispy, cheesy, and packed with flavor. Perfect for game day or a cozy night in, it’s a crowd-pleaser that’s surprisingly easy to make.
Ingredients
- For the ravioli:
- 1 package (12 oz) cheese-filled ravioli
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tsp garlic powder
- 2 eggs
- 1 tbsp water
- 1/2 cup vegetable oil for frying
- For the dipping sauce:
- 1/2 cup marinara sauce
- 1/4 tsp red pepper flakes
- 1 tbsp chopped fresh basil
Instructions
- In a shallow bowl, whisk together eggs and water to create an egg wash.
- In another shallow bowl, mix breadcrumbs, Parmesan cheese, and garlic powder.
- Dip each ravioli into the egg wash, then coat evenly with the breadcrumb mixture. Tip: Let the coated ravioli sit for 5 minutes to help the coating adhere better.
- Heat vegetable oil in a large skillet over medium heat until it reaches 350°F. Tip: Use a candy thermometer to ensure the oil is at the right temperature for frying.
- Fry the ravioli in batches for 2-3 minutes per side, or until golden brown. Tip: Avoid overcrowding the skillet to ensure even cooking.
- Remove the ravioli with a slotted spoon and drain on paper towels.
- For the dipping sauce, warm the marinara sauce in a small saucepan over low heat. Stir in red pepper flakes and basil.
Here’s the deal: these ravioli come out perfectly crispy on the outside with a gooey, cheesy center. Serve them hot with the spicy marinara sauce for dipping, or get creative by sprinkling extra Parmesan and fresh herbs on top for an extra flavor boost.
St Louis Toasted Ravioli with Spicy Sausage
Hey, if you’re craving something crispy, cheesy, and a little spicy, you’ve got to try this St Louis toasted ravioli with spicy sausage. It’s the perfect mix of crunchy outside and gooey inside, with a kick that’ll have you reaching for more.
Ingredients
- For the ravioli: 1 package (20 oz) cheese ravioli, 2 eggs, 1 cup breadcrumbs, 1/2 cup grated Parmesan cheese, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, 2 cups vegetable oil for frying
- For the spicy sausage: 1/2 lb spicy Italian sausage, 1/2 cup marinara sauce, 1/4 tsp red pepper flakes
Instructions
- Heat the vegetable oil in a deep fryer or large pot to 375°F.
- While the oil heats, beat the eggs in a shallow bowl. In another bowl, mix the breadcrumbs, Parmesan cheese, garlic powder, salt, and black pepper.
- Dip each ravioli in the beaten eggs, then coat with the breadcrumb mixture. Tip: Press the breadcrumbs gently to ensure they stick well.
- Fry the coated ravioli in batches for 2-3 minutes or until golden brown. Tip: Don’t overcrowd the pot to keep the oil temperature steady.
- Remove the ravioli with a slotted spoon and drain on paper towels.
- In a skillet over medium heat, cook the spicy Italian sausage until browned, about 5 minutes. Tip: Break the sausage into small pieces as it cooks for even browning.
- Stir in the marinara sauce and red pepper flakes, simmering for 2 minutes to blend the flavors.
- Serve the toasted ravioli with the spicy sausage sauce on the side for dipping.
Fantastic right? The ravioli comes out perfectly crispy, with the spicy sausage adding a bold flavor that complements the creamy cheese filling. Try serving it with a cold beer for the ultimate game-day snack.
Vegetarian St Louis Toasted Ravioli with Spinach and Ricotta
Hey, you know those days when you crave something crispy, cheesy, and totally satisfying without the meat? This Vegetarian St Louis Toasted Ravioli with Spinach and Ricotta is your answer. It’s a twist on the classic, packed with flavor and perfect for sharing (or not).
Ingredients
- For the filling:
- 1 cup ricotta cheese
- 1 cup chopped spinach, squeezed dry
- 1/2 cup grated Parmesan cheese
- 1 egg yolk
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the coating:
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 tsp Italian seasoning
- Oil for frying
Instructions
- In a bowl, mix ricotta, spinach, Parmesan, egg yolk, garlic powder, salt, and pepper until well combined.
- Lay out wonton wrappers on a clean surface. Place a teaspoon of filling in the center of each wrapper.
- Brush the edges of the wrappers with water, fold over to form a triangle, and press to seal tightly.
- Heat oil in a deep skillet to 350°F over medium heat.
- Dredge each ravioli in flour, dip in beaten eggs, then coat with breadcrumbs mixed with Italian seasoning.
- Fry the ravioli in batches for 2-3 minutes until golden brown, turning once. Drain on paper towels.
- Serve hot with marinara sauce for dipping.
You’ll love the crispy outside and the creamy, flavorful filling. Try serving these with a sprinkle of extra Parmesan and a side of roasted veggies for a complete meal.
St Louis Toasted Ravioli Alfredo
Did you know that St. Louis toasted ravioli Alfredo is the comfort food you didn’t know you needed? It’s crispy, cheesy, and downright delicious, perfect for when you’re craving something indulgent.
Ingredients
- For the ravioli:
- 1 package (16 oz) frozen cheese ravioli
- 2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/4 cup milk
- Vegetable oil, for frying
- For the Alfredo sauce:
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 1/2 cups grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a deep fryer or large pot to 375°F.
- In a shallow bowl, whisk together eggs and milk. In another bowl, mix breadcrumbs and 1/2 cup Parmesan cheese.
- Dip each ravioli in the egg mixture, then coat with breadcrumb mixture. Repeat for all ravioli.
- Fry ravioli in batches for 2-3 minutes or until golden brown. Drain on paper towels.
- For the Alfredo sauce, melt butter in a saucepan over medium heat. Add garlic and cook for 1 minute.
- Stir in heavy cream and bring to a simmer. Cook for 5 minutes, stirring occasionally.
- Add 1 1/2 cups Parmesan cheese, stirring until melted and smooth. Season with salt and pepper.
- Serve toasted ravioli with Alfredo sauce on the side for dipping.
Kick back and enjoy the crispy exterior giving way to the creamy filling, all dipped in that rich, garlicky Alfredo sauce. Try serving it with a sprinkle of fresh parsley for a pop of color and freshness.
BBQ Chicken St Louis Toasted Ravioli
Zesty flavors meet comfort food in this BBQ Chicken St Louis Toasted Ravioli recipe. You’re going to love the crispy outside and the smoky, cheesy inside. Perfect for game day or a cozy night in.
Ingredients
- For the filling:
- 1 cup shredded BBQ chicken
- 1/2 cup ricotta cheese
- 1/4 cup shredded mozzarella cheese
- 1 tbsp BBQ seasoning
- For the coating:
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1 tsp garlic powder
- For frying:
- 2 cups vegetable oil
Instructions
- In a bowl, mix the shredded BBQ chicken, ricotta cheese, mozzarella cheese, and BBQ seasoning until well combined.
- Place a small amount of the filling in the center of a wonton wrapper. Wet the edges with water, fold over to form a triangle, and press to seal.
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder.
- Dredge each ravioli in flour, dip in egg, then coat with breadcrumbs. Tip: Use one hand for dry ingredients and the other for wet to keep things tidy.
- Heat the vegetable oil in a deep skillet to 350°F. Fry the ravioli in batches until golden brown, about 2-3 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
- Remove with a slotted spoon and drain on paper towels. Tip: Keep them warm in the oven at 200°F while you finish frying the rest.
Bite into these toasted ravioli for a crunch that gives way to a smoky, cheesy center. Serve with extra BBQ sauce for dipping or atop a salad for a hearty meal.
St Louis Toasted Ravioli with Creamy Pesto Sauce
Guess what? You’re about to make something that’ll totally wow your taste buds. St Louis Toasted Ravioli with Creamy Pesto Sauce is the perfect mix of crispy and creamy, and it’s surprisingly easy to whip up.
Ingredients
- For the ravioli:
- 1 package (12 oz) frozen cheese ravioli
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- 1/4 cup milk
- Vegetable oil, for frying
- For the sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp prepared pesto
- 1 tbsp lemon juice
Instructions
- Preheat your deep fryer to 375°F. If you don’t have a deep fryer, heat 2 inches of vegetable oil in a deep skillet over medium-high heat until it reaches 375°F.
- While the oil heats, mix the breadcrumbs and Parmesan cheese in a shallow dish. In another dish, whisk together the eggs and milk.
- Dip each ravioli first in the egg mixture, then coat it in the breadcrumb mixture. Press gently to ensure the crumbs stick.
- Fry the ravioli in batches for about 2-3 minutes, or until golden brown and crispy. Don’t overcrowd the fryer to ensure even cooking.
- Use a slotted spoon to transfer the toasted ravioli to a paper towel-lined plate to drain any excess oil.
- For the sauce, whisk together the mayonnaise, sour cream, pesto, and lemon juice in a small bowl until smooth.
- Serve the toasted ravioli hot with the creamy pesto sauce on the side for dipping.
Absolutely irresistible, these toasted ravioli are crispy on the outside with a gooey cheese center. The creamy pesto sauce adds a fresh, herby kick that balances the richness perfectly. Try serving them as a fun appetizer at your next game night or family gathering.
Buffalo Chicken St Louis Toasted Ravioli
Hey, you’re going to love this twist on a classic. Buffalo Chicken St. Louis Toasted Ravioli combines the spicy kick of buffalo sauce with the crispy, cheesy goodness of toasted ravioli. Perfect for game day or any day you’re craving something deliciously different.
Ingredients
- For the filling:
- 2 cups shredded cooked chicken
- 1/2 cup buffalo sauce
- 1/2 cup cream cheese, softened
- 1/4 cup shredded cheddar cheese
- For the assembly:
- 24 square wonton wrappers
- 1 egg, beaten
- Water, for sealing
- For frying:
- 2 cups vegetable oil
- 1/2 cup all-purpose flour
- 1/2 cup breadcrumbs
Instructions
- In a bowl, mix the shredded chicken, buffalo sauce, cream cheese, and cheddar cheese until well combined.
- Lay out a wonton wrapper, place a tablespoon of the chicken mixture in the center, brush the edges with beaten egg, and top with another wrapper. Press the edges to seal. Repeat with remaining wrappers and filling.
- Heat the vegetable oil in a deep fryer or large pot to 375°F.
- Dredge each ravioli in flour, dip in beaten egg, then coat with breadcrumbs.
- Fry the ravioli in batches for 2-3 minutes, or until golden brown and crispy. Drain on paper towels.
- Serve hot with extra buffalo sauce or blue cheese dressing for dipping.
Now, these ravioli are crispy on the outside with a creamy, spicy filling that’s absolutely addictive. Try serving them with a side of celery sticks and carrot sticks for a complete buffalo chicken experience.
St Louis Toasted Ravioli with Mushroom and Truffle Oil
Zesty and utterly indulgent, this St Louis Toasted Ravioli with Mushroom and Truffle Oil is a game-changer for your appetizer game. You’ll love the crispy exterior paired with the rich, earthy flavors inside.
Ingredients
- For the ravioli:
- 1 package (12 oz) cheese-filled ravioli
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- For the mushroom filling:
- 1 cup finely chopped mushrooms
- 1 tbsp truffle oil
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- For frying:
- 2 cups vegetable oil
Instructions
- Heat olive oil in a pan over medium heat. Add mushrooms and sauté until golden, about 5 minutes.
- Stir in truffle oil and garlic powder. Cook for another minute, then set aside to cool. Tip: This filling can be made ahead for easier assembly.
- Bring a large pot of salted water to a boil. Cook ravioli according to package instructions, then drain and let cool slightly.
- In a shallow dish, mix breadcrumbs and Parmesan cheese. In another, beat eggs. Place flour in a third dish.
- Dredge each ravioli in flour, dip in egg, then coat with breadcrumb mixture. Tip: Use one hand for dry ingredients and the other for wet to keep things tidy.
- Heat vegetable oil in a deep fryer or large pot to 375°F. Fry ravioli in batches until golden brown, about 2-3 minutes per side. Tip: Don’t overcrowd the pot to ensure even cooking.
- Drain on paper towels and serve warm with the mushroom filling on top.
Yummy doesn’t even begin to cover it—the crunch of the ravioli against the creamy, truffle-kissed mushrooms is unforgettable. Try serving these with a side of marinara for dipping to really wow your guests.
St Louis Toasted Ravioli Carbonara
Now, imagine combining the crispy goodness of St. Louis toasted ravioli with the creamy, cheesy delight of carbonara. You’re in for a treat that’s as fun to make as it is to eat.
Ingredients
- For the ravioli:
- 1 package (12 oz) frozen cheese ravioli
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- 1/4 cup milk
- Vegetable oil, for frying
- For the carbonara sauce:
- 4 slices bacon, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a deep fryer or large pot to 375°F.
- In a shallow bowl, mix breadcrumbs and 1/2 cup Parmesan cheese.
- In another bowl, whisk together 2 eggs and milk.
- Dip each ravioli in the egg mixture, then coat with breadcrumb mixture.
- Fry ravioli in batches until golden brown, about 2-3 minutes. Drain on paper towels.
- For the sauce, cook bacon in a skillet over medium heat until crispy, about 5 minutes.
- Add minced garlic to the skillet and cook for 1 minute until fragrant.
- Stir in heavy cream and bring to a simmer.
- Remove from heat and quickly stir in 1/2 cup Parmesan and 2 beaten eggs to thicken the sauce.
- Season with salt and pepper.
- Toss the fried ravioli in the carbonara sauce until well coated.
Just like that, you’ve got a dish that’s crispy, creamy, and utterly irresistible. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for dipping into that luscious sauce.
Conclusion
Ready to elevate your cooking game? This roundup of 12 Delicious St. Louis Toasted Ravioli Recipes offers something for everyone, from classic takes to creative twists. We invite you to try these mouthwatering dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!
