Crispy Toasted Ravioli with Marinara (St. Louis Style)
Make Crispy Toasted Ravioli with a crunchy seasoned coating, tender cheese filling, and warm marinara for dipping. This easy St. Louis-style appetizer…
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Cooking tools:
- Deep-fry thermometer
- Cooling rack
- Air fryer
- Oven
- Skillet
- Stove
- Whisk
- Mixing bowl
- Serving platter
- Serving bowl
- Paper towel
- Airtight container
Ingredients
- 20 oz (565 g) refrigerated cheese ravioli, about 24 pieces
- 2 large eggs
- 2 tablespoons whole milk
- 3/4 cup (75 g) Italian-seasoned breadcrumbs
- 1/2 cup (30 g) panko breadcrumbs
- 1/3 cup (30 g) finely grated parmesan cheese, plus more for serving
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Vegetable oil, for shallow frying
- 1 1/2 cups (360 ml) marinara sauce, warmed
- 2 tablespoons chopped fresh parsley
- Crushed red pepper flakes, optional
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