St. Louis Fried Ravioli With a Marinara Sauce

For Super Bowl today, how about some fried beef and sausage ravioli with a marinara sauce?  You could also use a cheese ravioli or maybe chicken – there are a lot of choices, either fresh or frozen.   Of course you could always make your own.  Since I do not make these very often I always buy the ravioli already filled.

St. Louis Fried Ravioli With a Marinara Sauce

  • 1 cup bread crumbs (I used Italian seasoned)
  • 1/4 cup Parmesan cheese, grated
  • 1 tbsp. paprika
  • 3 eggs
  • 3 tbsp. milk or buttermilk
  • frozen or fresh ravioli
  • 3/4 cup flour
  • canola oil for frying
  • garnish with freshly grated Parmesan and chopped fresh parsley

If you are making a bunch, preheat your oven to 350°F; then you can keep them warm as you continue to fry more ravioli.

Combine bread crumbs, parmesan and paprika.  Beat eggs and milk together.  Dredge ravioli first in flour, then dip in the egg mixture and finally coat in the crumbs.

You can freeze these after breading them and before frying.  Freeze on a baking sheet for 30 minutes or so and then place in freezer bags.

Refrigerate for 15 to 30 minutes, or longer.  Heat the canola oil in a large saucepan.  I always throw in a piece of the green part of a scallion and if it sizzles the oil is ready.

Fry for about 1 minute per side or until golden brown; drain on paper towels and keep warm in the oven.  Garnish with parmesan, fresh parsley chopped and serve with a marinara sauce.

These are the big, fresh ravioli that Contadina makes; but they do come in smaller sizes.

Recipe by

This is a shortened version of my Marinara Sauce for Cheese Manicotti, Lasagna and Spaghetti With Meatballs.

Marinara Sauce for Dipping

  • 1 tbsp. olive oil
  • 3 cloves garlic, minced
  • 1 (28 oz.) can crushed tomatoes with basil
  • 1 tbsp. Italian seasoning (or to taste)
  • 1-2 tsp. parsley
  • 1 tsp. sugar
  • salt and pepper to taste

Heat olive oil and sauté garlic for a couple of minutes.  Add the rest of the ingredients   and reduce heat to low.  Simmer, uncovered, for 30 minutes.  Serve warm or room temperature with the ravioli.

Comment:  If you would like the sauce a little thick add some tomato paste.

Recipe by

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