![Toasted Ravioli](http://images.ctfassets.net/uw7yiu2kuigc/368bc674a815aab116bbb564504de333f81c537987190efd4089591ac5802ed3/85f42ed018db36016dbdd3af223d10e2/Toasted-Ravioli-Lead.jpg)
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.
Ingredients
Toss:
Combine:
Dredge:
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.](http://images.ctfassets.net/uw7yiu2kuigc/11d1276bc89a316ba0b9f8e18e5817d79c41769d25ae19daa29b042171769f01/79a550c9890163d7be5dea401e33afb8/R060_038_R01_add1.jpg)
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.](http://images.ctfassets.net/uw7yiu2kuigc/9606cb6e05ffa710e26c4e906e6aa9ced1700ecf9b8e9d8d940ee2806e6e35f1/05da76cd699c78f4a777181fd33b8123/R060_038_R01_add2.jpg)
Dredge ravioli in flour, egg mixture, then bread crumbs. Briefly chill the breaded ravioli on a rack to set the crumbs.
Nutritional Facts
Nutritional Facts
Per 5 ravioli and 1/2 cup sauce
Calories: 452
% Daily Value*
Total Fat 20g 30%
Saturated Fat 6g 30%
Cholesterol 86mg 28%
Sodium 826mg 34%
Carbs 51g 17%
Fiber 5g 20%
Protein 16g
*Percent Daily Values are based on a 2,000 calorie diet.