Toasted Ravioli | Cooking the States: Missouri

Toasted ravioli, a dish steeped in Midwestern tradition, is a true culinary treasure. Legend has it that this St. Louis delicacy was born from a happy accident, when a chef mistakenly dropped a batch of ravioli into hot oil instead of boiling water. And thus, toasted ravioli was born. Today, this beloved snack is a must-try for anyone visiting the Gateway City, and for good reason. With its crispy, golden-brown exterior and tender, cheese-filled interior, toasted ravioli is a true symphony of flavors and textures 🤘🏼 Adam

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Toasted Ravioli

Ingredients

Ravioli Dough

• 500g Type “00” Flour
• 25-26 Egg Yolks
• Semolina Flour for dusting

Ravioli Filling and Breading

• 2 cups Ricotta Cheese
• ½ cup Parmesan Cheese
• Zest of half a Lemon
• 2 Eggs, whisked
• 2 cups Italian Breadcrumbs
• 2 Tbsp Dried “Italian Herbs”
• 2 cups All-Purpose Flour
• Black Pepper, to taste
• Kosher Salt, to taste

No-Cook Marinara

• 28-ounce can Tomatoes, chopped
• 1 Tbsp Red Wine Vinegar
• 1 Tbsp Olive Oil
• 1 Garlic clove, minced
• 1 tsp Dried Oregano
• 2 tsp Kosher Salt, more to taste

Instructions

Ravioli Dough

1. Make a mound of flour, dimple the middle and add in the egg yolks. Use a fork to whisk the eggs into the flour, then knead by hand until shiny and hydrated. Can be made and stored in the fridge 2 days in advance, if wrapped tightly.

Ravioli Filling and Breading

1. Mix the ricotta, parmesan, salt and pepper together in a large bowl, then transfer to a piping bag and set aside until needed.
2. Add breadcrumbs, salt and a pinch of oregano in the food processor and blitz until fine. Set aside.
3. Set up a bowl of all-purpose flour, a separate bowl of the whisked eggs, and the third and final bowl with the fine, seasoned breadcrumbs.

No-Cook Marinara

1. Mix everything together in a large bowl

Assemble and Fry

1. Bring a large pot of salted water to a boil over medium heat and set up a large bowl of ice water next to it. At the same time, fill a large dutch oven half way with neutral oil and bring it to 350F.
2. Roll the pasta dough out using a pasta machine or rolling pin to a thin sheet.
3. Spoon a tablespoon of the cheese filling in the middle of the pasta leaving a couple inches of space between each dollop. Crack an egg in a small bowl and add a splash of water, then whisk it. Brush the egg onto the pasta to act as an adhesive. Fold the pasta dough over and seal it. Use a pasta cutter, pizza roller or sharp knife to cut away the excess pasta and create the ravioli.
4. Cook the shaped ravioli in the simmering water for 2-3 minutes, just until cooked through, then transfer the pasta to the ice bath. Once cooled, remove the pasta from the water and set on a plate of paper towels to dry.
5. Set up a 3-bowl frying station consisting of all-purpose flour with a pinch of salt, egg wash and Italian breadcrumbs. Coat each ravioli first in the seasoned flour, then the egg wash and finally the breadcrumbs before deep frying, in batches, until golden. Drain and increase the oil temperature to 375F. Fry the ravioli a second time until deeply golden brown. Transfer the finished ravioli to a sheet tray lined with a wire rack to drain.
6. Arrange the ravioli on a plate, garnish with chopped parsley and grated parmesan cheese. Serve immediately with marinara sauce and CRUSH!

Adam's Notes

• Disposable piping bags
• Supposedly, in the early 1940s, a ravioli was accidentally dropped into the fryer at Mama Campisi's by a drunk chef



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