St. Louis Toasted Ravioli
Over a year ago
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Ingredients
- 2 tbsp whole milk
- 1 egg
- ¾ cup Breadcrumbs with italian seasoning (oregano, basil, thyme)
- ½tsp salt
- ½ tsp Freshly ground black pepper
- 450g ravioli
- 3 cups vegetable oil
- 1 tbsp parmesan cheese. grated
- 400g chopped tomatoes
- 1 onion chopped
- bunch fresh basil chopped
- pinch salt and freshly ground black pepper
Accompaniment
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Description
This is a St.Louis, in the Midwest of USA, regional speciality. Quick and easy to make and great as starter or make larger portions for a main course.
Method
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1
1. Combine milk and egg in a small bowl. Place breadcrumbs salt & pepper in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
2. In a large saucepan, make tomato sauce over medium heat, fry chopped onions until soft add tomatoes and seasoning and heat until bubbling. Reduce the heat to simmer.
3. In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown.
4. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels.
5. Sprinkle with Parmesan cheese and serve immediately.
Add basil to sauce and stir through and serve with raviolis.
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