Toasted St. Louis-Style Ravioli


Pick your favorite store-bought refrigerated ravioli for this iconic Italian-American recipe, which transforms the stuffed pasta into a crunchy and super-satisfying appetizer. Breading the ravioli with panko and Parmesan helps them form a crispy shell when fried, and a gently garlicky marinara sauce is the perfect partner for dipping. To add an extra layer of flavor and texture, use the same oil to fry up rosemary and sage leaves, too.

Toasted St. Louis Ravioli with Marinara and Crispy Herbs
Photo: Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Missie Crawford
Active Time:
1 hrs 25 mins
Total Time:
1 hrs 25 mins


  • 2 tablespoons olive oil

  • 2 large garlic cloves, thinly sliced

  • 1 (28-ounce) can whole peeled plum tomatoes, preferably San Marzano

  • 2 teaspoons kosher salt, divided

  • 1 teaspoon black pepper, divided

  • 2 large eggs

  • 1 tablespoon whole milk

  • 2 cups panko (Japanese-style breadcrumbs)

  • 1 tablespoon finely chopped fresh oregano (or 1/2 teaspoon dried)

  • 1 teaspoon garlic powder

  • 2 ounces Parmesan cheese, grated with a Microplane grater (about 1 1/4 cups), divided

  • 24 pieces spinach-and ricotta-filled ravioli (from two 10-ounce refrigerated packages)

  • 2 cups vegetable oil

  • ½ cup loosely packed fresh sage leaves (from a 1/2-ounce package)

  • 4 (6-inch) rosemary sprigs (from a 1/2-ounce package)


  1. Heat olive oil in a medium saucepan over medium. Add garlic; cook, stirring occasionally, until fragrant and light golden in color, about 1 minute. Add tomatoes, and gently crush using back of a spoon. Bring mixture to a simmer over medium, stirring occasionally. Reduce heat to medium-low; simmer, stirring occasionally, until thickened, about 1 hour. Remove from heat; stir in 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cover to keep warm.

  2. While sauce cooks, whisk together eggs and milk in a medium bowl. Stir together panko, oregano, garlic powder, 1 teaspoon of the salt, 1/2 teaspoon of the pepper, and 1/2 cup of the Parmesan in a separate medium bowl until well combined. Working with 1 ravioli at a time, dip ravioli in egg mixture; let excess drip off. Dredge in panko mixture, pressing gently to coat. Place on a baking sheet lined with parchment paper. Repeat process with remaining ravioli. Transfer ravioli on baking sheet to freezer; freeze, uncovered, until firm, at least 15 minutes or up to 12 hours.

  3. Heat vegetable oil in a 10-inch skillet over medium until an instant-read thermometer registers 300°F to 325°F. Add sage to hot oil, and cook until crispy, about 30 seconds. Carefully remove sage using a slotted spoon, and transfer to a plate lined with paper towels. Add rosemary to hot oil, and cook until leaves become crispy, about 1 minute. Carefully remove rosemary from hot oil using slotted spoon, and transfer to plate with sage; let cool 1 minute. Carefully remove rosemary leaves from stems, and discard stems. Set sage and rosemary aside.

  4. Working in about 4 batches, cook breaded ravioli in hot vegetable oil, turning once, until golden brown, crisp, and heated through, about 2 minutes per side. Transfer cooked ravioli to a baking sheet lined with paper towels.

  5. Sprinkle cooked ravioli evenly with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper; divide evenly among 4 plates. Top evenly with remaining 3/4 cup Parmesan and fried herbs. Serve alongside warm marinara sauce for dipping.

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