Toasted Ravioli

This week I’m going back to my roots with a St. Louis classic - TOASTED RAVIOLI!

St. Louis has gotten some flack lately for our iconic foods, namely the bread-sliced bagels (#bagelgate)…which are probably weird to outsiders, but in actuality very convenient in certain circumstances, like office meetings, holiday brunches, etc. I stand by the occasional bread-sliced bagel.

Bagels aside, St. Louis has a plethora of amazing food: Imo’s pizza (If you don’t like it, what are you even doing?), pork steaks, late-night/hungover slingers from Tiffany’s Diner, Red Hot Riplets, gooey butter cake and…drumroll please…toasted ravioli!

In honor of my hometown hero, toasted ravioli, I whipped up a batch here in Singapore for a little taste of home.

Toasted Ravioli
Toasted Ravioli

For this baked toasted ravioli recipe, I used a ricotta-filled ravioli from the refrigerator section of my grocery store, but you could choose any type of filling you like. I also used a combo of panko bread crumbs and traditional Italian breadcrumbs for extra crunch since these toasted raviolis are baked vs. fried.

Toasted Ravioli
Toasted Ravioli
Toasted Ravioli

Toasted Ravioli

Makes 4 servings
Prep time: 10 minutes
Cook time: 15-20 minutes

Ingredients

12 oz. package refrigerated ravioli
1/2 cup panko breadcrumbs
1/2 cup Italian breadcrumbs
1/2 tsp salt
1/2 tsp pepper
1/2 garlic powder
1 egg
Marinara sauce for serving
Parmesan cheese for topping
Parsley for topping (optional)

Directions

1. Preheat oven to 400ºF. In a shallow dish, mix breadcrumbs, salt, pepper and garlic powder, tossing with a fork to thoroughly combine. In a separate bowl, beat 1 egg with a splash of water until slightly frothy.

2. Dip each ravioli into the egg mixture, then to the breadcrumbs, evenly coating and tapping off extra breading before transfering a parchment lined baking sheet. Repeat until all the raviolis are breaded.

3. Bake in the middle rack of the oven until raviolis are golden brown, 15 to 20 minutes. Remove from oven and let cool slightly. Top the toasted ravioli with grated Parmesan, chopped fresh parsley and a side of marinara (from the jar or make your own!) Enjoy!

Notes

If you want to make your own tomato-based marinara sauce, it’s simple! In a large pot, saute 1-2 cloves of garlic until fragrant, add a can of crushed tomatoes, 1/2 teaspoon Italian seasoning, a dash of red pepper flakes, salt and pepper to taste. Simmer until sauce begins to thicken 20-25 minutes.