Toasted Ravioli
fromepicurious.comwww.epicurious.com/recipes/food/views/st-louis-toasted-ravioli
So-called toasted ravioli is a specialty of the Italian-American restaurants in St. Louis. Here's how to make toasted ravioli at home.
Ingredients
Instructions
Make the marinara sauce (optional)
In a large saucepan, heat the olive oil over medium-low heat. Add the garlic and cook, stirring, until lightly browned, squashing the cloves every minute to release more flavor into the oil, about 4 minutes. The garlic cloves may be left in the sauce or removed.
Add the tomatoes, oregano, salt and pepper to taste, and sugar, and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes. Adjust the seasonings as needed. The sauce may be stored in the refrigerator for up to 5 days.
Make the "toasted” ravioli
Pour the evaporated milk into a shallow bowl. Put the breadcrumbs into another shallow bowl.
Dip each ravioli into the evaporated milk, and then coat it with breadcrumbs. Set the ravioli aside on a large piece of wax paper to rest for 10 minutes.
In a large saucepan, pour the oil to a depth of 2 inches. Heat the oil to 375°F, and fry the ravioli (do not crowd the pan—cook in batches if necessary) until golden brown, 3 to 4 minutes. Remove the ravioli with a slotted spoon and drain on paper towels. Place them on a heated platter, sprinkle with the Parmigiano-Reggiano, and serve with the sauce on the side, if desired.
