Charlie Gitto’s St. Louis Toasted Ravioli
This fabled recipe comes from Charlie Gitto’s restaurant in St. Louis’ Hill neighborhood.
1 (1 pound) package frozen ravioli
2 tablespoons milk
2/3 to 1 cup fine, dry seasoned bread crumbs
Shortening or cooking oil
1 cup spaghetti or pizza sauce
Parmesan cheese, grated
Thaw ravioli. In a mixing bowl, beat together milk and egg. Dip each ravioli
into egg mixture; coat with crumbs.
In a heavy 3-quart saucepan, heat 2 inches of oil to 350 degrees F.
Fry ravioli, a few at a time, in hot oil 1 minute per side or until golden.
Drain on paper towels; keep warm in 300 degree F oven while frying the rest.
Heat sauce. Sprinkle ravioli with Parmesan.
Serve with warm sauce for dipping.
Makes 12 to 14 appetizers.