St. Louis Deep-Fried Raviolis

By Marian Burros

Updated Oct. 12, 2023

Total Time
22 minutes
Prep Time
12 minutes
Cook Time
10 minutes
Rating
4(15)
Comments
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Featured in: A JULY 4 TOAST TO FOODS THAT MADE AMERICA GREAT

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Ingredients

Yield:8 to 10 servings
  • 50uncooked raviolis, fresh or frozen
  • 1½cups milk or evaporated milk
  • 1½cups dry bread crumbs
  • Corn oil for deep frying
  • ½cup grated Parmesan cheese
  • Meat, tomato or butter sauce
Ingredient Substitution Guide

Preparation

  1. Step 1

    If raviolis are frozen, defrost. Dip raviolis into milk and then into bread crumbs.

  2. Step 2

    Heat the oil to 375 degrees and deep-fry the raviolis until golden brown, two to three minutes; turn to cook evenly. Remove from the oil; drain.

  3. Step 3

    Sprinkle with cheese and serve, with sauce for dipping.

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4 out of 5
15 user ratings
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Comments

Jim Swift

Frankly, they're better if you boil them first from frozen state, chill in cool water in a freezer/fridge, and then when cold, you batter and bread. Then you freeze them.

Only them do you pop them in the fryer.

Disclosure: Worked at St. Louis restaurant with great T-Ravs

Jim Swift

Frankly, they're better if you boil them first from frozen state, chill in cool water in a freezer/fridge, and then when cold, you batter and bread. Then you freeze them.

Only them do you pop them in the fryer.

Disclosure: Worked at St. Louis restaurant with great T-Ravs

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