St. Louis-Style Toasted Ravioli with Marinara Sauce
A classic St. Louis appetizer featuring breaded and fried ravioli filled with seasoned ground beef, served with a rich homemade marinara sauce for dipping. Crispy on the outside with a savory filling, it's perfect for a comforting lunch.
Ingredients
Check ingredients as you go.
- Filling
- Assembly
- Frying
- Sauce
- Serving
Let’s make it
Filling
In a medium skillet over medium heat, cook ground beef with chopped onion and minced garlic, breaking up meat until fully browned and onion is softened, about 6-7 minutes. Drain excess fat.
Filling
Stir in Italian seasoning, salt, and black pepper into the cooked beef mixture. Remove from heat and let cool for 5 minutes.
Assembly
Place two ravioli side by side on a flat surface. Spoon about 1 teaspoon of the beef mixture onto one ravioli, then cover with the second ravioli, pressing edges firmly to seal. Repeat with remaining ravioli and filling.
Assembly
In a shallow bowl, whisk together the beaten egg and water to make an egg wash.
Assembly
Dip each sealed ravioli first into the egg wash, then coat thoroughly with Italian-style breadcrumbs. Place coated ravioli on a tray.
Frying
Heat vegetable oil in a deep skillet or pot to 180°C (350°F) over medium-high heat. Fry ravioli in batches, turning occasionally, until golden brown and crisp, about 2-3 minutes per batch. Avoid overcrowding the pan.
Frying
Using a slotted spoon, transfer fried ravioli to a paper towel-lined plate to drain excess oil.
Sauce
Warm marinara sauce in a small saucepan or microwave. Serve toasted ravioli hot with marinara sauce on the side for dipping.
Serving
Optionally, sprinkle grated Parmesan cheese and garnish with fresh basil leaves before serving for added flavor and presentation.
Tips & notes
To ensure perfectly sealed ravioli, press edges firmly with a fork before coating to avoid filling leakage during frying. Maintain oil temperature between 175-180°C for crispy, non-greasy results. Use a thermometer for accuracy if possible.
Saving it for later
Store leftover toasted ravioli in an airtight container in the refrigerator for up to 3 days. To keep them crispy, do not cover while still warm. Reheat in an oven or air fryer rather than microwave for best texture.
Reheating
Reheat toasted ravioli in a preheated oven at 190°C (375°F) for 8-10 minutes or in an air fryer at 180°C for 3-5 minutes until hot and crispy. Avoid microwaving to prevent sogginess.
