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
Get the Full Recipe here: www.omnivorousadam.com
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TIMESTAMPS…
What Is Fried Ravioli? (0:00)
Pasta Dough (0:47)
Cheesy Filling (1:59)
Marinara Dipping Sauce (2:48)
Shape The Raviolis (3:28)
Blanch The Raviolis (5:39)
Support Us On Patreon! (6:13)
Dredge & Fry Number 1 (6:43)
Fry Number 2 (7:58)
Taste Test & Final Thoughts (8:01)
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INGREDIENTS…
Ravioli Dough Ingredients:
500g Type “00” Flour
25-26 Egg Yolks
Semolina Flour for dusting
Ravioli Filling and Breading:
2 cups Ricotta Cheese
1/2 cup Parmesan Cheese
Zest of half a Lemon
2 Eggs, whisked
2 cups Italian Breadcrumbs
2 Tbsp Dried “Italian Herbs”
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
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Credit: YouTube/Omnivorous Adam
