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Appetizers / Snacks

Toasted Ravioli

As an hors d'oeuvre or dinner, this St. Louis delicacy may well be one of the Gateway City's most delightful specialties! The oven-cooked tomato sauce is simple and tasty, even with winter tomatoes.

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Ingredients

Get the tomatoes roasting before breading the ravioli. We suggest using frozen ravioli, not fresh. They’re easier to handle.

Instructions

Preheat oven to 450°.

Toss together tomatoes, onion, garlic, olive oil, sugar, salt, and red pepper flakes together in a baking pan or casserole dish. Roast vegetables until tomatoes are soft, 35–40 minutes. Mash vegetables with a potato masher or a fork, to keep tomatoes a bit chunky, then stir in basil.

Combine bread crumbs, 1/4 cup grated Parmesan, and paprika in a resealable plastic bag. Whisk together eggs and milk in a medium bowl.

Dredge ravioli in flour, dip in egg wash, then coat in seasoned bread crumbs. Chill breaded ravioli on a rack for 15 minutes. Heat vegetable oil to 360° in a high-sided pot. Fry ravioli in batches until golden, 2–3 minutes; drain on paper towels.

Serve ravioli with sauce. Garnish with shredded Parmesan and parsley.

Toss the tomatoes, onion, garlic, and seasonings in oil and roast until tomatoes are soft. Sauce can be made ahead.

Toss the tomatoes, onion, garlic, and seasonings in oil and roast until tomatoes are soft. Sauce can be made ahead.

Dredge ravioli in flour, egg mixture, then bread crumbs. Briefly chill the breaded ravioli on a rack to set the crumbs.

Dredge ravioli in flour, egg mixture, then bread crumbs. Briefly chill the breaded ravioli on a rack to set the crumbs.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download