St. Louis Toasted Ravioli

Course Appetizer: Hors d’oeuvres
Servings 2 dozen


  • 2 tablespoons milk
  • 1 large egg lightly beaten
  • ¾ cup dry Italian-seasoned breadcrumbs
  • ½ teaspoon salt
  • ½ 27.5 ounce package
  • frozen ravioli thawed
  • vegetable oil
  • grated Parmesan cheese
  • Italian tomato-pesto sauce


  • Combine milk and egg in a small bowl.
  • Place breadcrumbs and, if desired, salt, in a shallow bowl.
  • Dip ravioli in milk mixture, and coat with breadcrumbs.
  • Pour oil to depth of 2 inches into a Dutch oven; heat to 350°.
  • Fry ravioli, a few at a time, 1 minute on each side or until golden.
  • Drain on paper towels.
  • Sprinkle with Parmesan cheese, and serve immediately with warm sauce.