It’s time to learn how to make toasted ravioli, a St. Louis, Missouri, snack you won’t soon forget about, found in restaurants and on dinner plates around the city. Join Mario Batali on a road trip across America as he explores the humble cornerstones that have shaped our collective palate. Most of all, Big American Cookbook features simple staples collected from passionate home cooks. They’re entirely accessible for culinary enthusiasts of all levels, so get to it!
- 2 large eggs
- 1 1/2 cups panko bread crumbs
- Kosher salt and freshly ground black pepper
- Canola or corn oil for frying
- Cheese buttons, cooked through to the boiling step, or 1 9-ounce package prepared fresh ravioli, any filling, thawed if frozen
- 1/4 cup grated Parmigiano-Reggiano
- 2 cups tomato sauce, warmed
- 2 teaspoons crushed red pepper flakes
For the ravioli
Get two wide, shallow bowls. In one, beat the eggs. In the other, spread out the panko crumbs. Season the eggs and the panko with salt and pepper.
In a large, straight-sided skillet, heat about ½ inch of oil over medium-high heat.
Dip the ravioli in the egg, then dredge in the panko. Working in batches, fry them in the oil for about 2 minutes, then flip them and fry for an additional 2 minutes, until crisp. Remove to a paper towel–lined plate, and repeat to fry all the ravioli. Serve on a platter, dusting them with Parmigiano.
Mix the tomato sauce with the red pepper flakes and serve in a ramekin on the side.