So-called toasted ravioli is a specialty of the Italian-American restaurants on what is called The Hill in St. Louis, Missouri. They are not in fact toasted at all, but the crisp outer coating does give them a toastiness. The day after we made them, we popped some leftover fried ravioli in a toaster oven. After a few minutes they came out very much toasted and delicious. These are very rich, but you’ll find that they’re a big hit, so you may want to make extra.

　　This recipe was excerpted from 'The Italian-American Cookbook' by John Mariani and Galina Mariani. Buy the full book on Amazon.

　　

Ingredients

Serves 4 to 6

　　

For the marinara sauce (optional)

½ cup extra-virgin olive oil

　　5 garlic cloves, crushed

　　Two 28-ounce cans Italian-style tomatoes, with juices, crushed or chopped

　　¾ tsp. dried oregano

　　Salt, preferably kosher

　　Freshly ground black pepper

　　½ tsp. sugar

　　

For the toasted ravioli

½ cup evaporated milk

　　1 cup plain dry breadcrumbs

　　24 small cheese ravioli

　　Vegetable oil for deep-frying

　　½ cup freshly grated Parmigiano-Reggiano cheese

　　1 cup marinara sauce (homemade or store-bought, optional)

　　

Make the marinara sauce (optional)

Step 1

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.

　　

Step 2

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

Step 3

Pour the evaporated milk into a shallow bowl. Put the breadcrumbs into another shallow bowl.

　　

Step 4

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.

　　

Step 5

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.

　　Copyright © 2000 by John Mariani and Galina Mariani. Harvard Common Press. Buy the full book from Amazon.