St. Louis Toasted Ravioli

Rating: Unrated

Charlie E. Gitto, Jr. of Charlie Gitto's restaurant in St. Louis' Hill neighborhood, shares the eatery's fabled recipe.

Source: Midwest Living

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Recipe Summary

total:
25 mins
Servings:
12
Max Servings:
14
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St. Louis Toasted Ravioli

Ingredients

Directions

  • In a shallow dish, combine egg and milk. Place bread crumbs in another shallow dish. Dip ravioli in egg mixture; roll in bread crumbs, coating evenly.

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  • In a 3-quart heavy saucepan, heat 2 inches of shortening or cooking oil over medium heat for 15 to 20 minutes (oil should be 350 degree F). Add 4 or 5 ravioli. Fry about 1 minute or until golden. Turn carefully. Fry about 1 minute more or until crisp and golden. Drain on paper towels. Keep warm in a 300 degree F oven while frying the remaining ravioli.

  • In a small saucepan, heat spaghetti sauce. To serve, sprinkle ravioli with Parmesan cheese. Serve with warm sauce for dipping. Makes 12 to 14 appetizers.

Homemade Ravioli

Ingredients

Dough:
Meat Filling:
Breading:

Directions

For the dough:

  • In a large mixing bowl, add all of the ingredients, and mix until the ingredients come together to form a dough. Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 to 15 minutes. Wrap in plastic wrap and set aside.

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  • Preheat the oven to 350 degree F.

For the meat filling:

  • Combine the beef, veal, onion, celery, carrots, salt, and pepper in a roasting pan and roast until cooked through, about 1 hour. Let cool.

  • Add the spinach, then grind ingredients in a meat grinder with a fine grind. Add the eggs and cheese, and mix well to create a paste-like texture.

  • Roll out the dough on a floured surface using a rolling pin. Make a large, very thin layer of dough. Spread out a thin layer of filling on half of one side of the dough, using a spatula. Fold the dough end over the filling side of the dough. Mark the filled dough with a ravioli marker (ravioli rolling pin). Cut ravioli out using a ravioli cutter. Freeze until hard.

To bread the ravioli:

  • Make an egg wash by mixing together the eggs and milk. Add the ravioli to the wash, then dip in the seasoned bread crumbs. Refreeze until ready to fry.

  • Preheat a deep fryer to 350 degree F.

  • Fry the ravioli until golden brown. Serve hot on a plate sprinkled with freshly grated Parmesan on top and tomato sauce on the side.

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