Toasted Ravioli, a specialty at many Italian restaurants, especially in St. Louis, is a favorite with both kids and grownups alike. Whether they’re filled with meat or cheese, the crispy, crunchy ravioli, sprinkled with Parmesan cheese and served with some marinara sauce on the side for dipping make a great appetizer or a delicious addition to an Italian meal.
If you don’t have time to make a big meal, just whip up some Pizza Bread to go with the Toasted Ravioli for a tasty change of pace. The best part about Pizza Bread is you can add whatever toppings you like, and it can be ready in minutes.
To make some Pizza Bread, just cut a loaf of French or Italian bread in half long-ways, spread each half with soft butter or margarine, sprinkle with parsley/garlic salt, Parmesan cheese and top with thin slices of roast beef, smoked turkey, Black Forest ham or pepperoni, or any other toppings, and then cover with shredded mozzarella cheese.
Put it under the broiler for about 5 minutes or until the cheese has melted and cut into chunks for sandwiches. Serve hot while the cheese is still gooey for a delicious snack of meal.
2 tablespoons milk
3/4 cup Italian-seasoned dry bread crumbs
1/2 teaspoon salt
36 frozen meat or cheese-filled ravioli, thawed
Oil for deep frying
Grated Parmesan cheese
Garnish: marinara sauce, warmed
Whisk milk and egg together in a small bowl.
Place bread crumbs and salt in a separate bowl.
Dip ravioli into milk mixture; roll in crumbs to coat.
Pour 2 inches of oil in a large heavy saucepan. Heat oil to 375 degrees or until a cube of bread added to the hot oil sizzles and turns brown.
Add ravioli a few at a time, frying for 1 minute on each side, or until golden brown.
Drain on paper towels; sprinkle with Parmesan cheese.
Serve warm with marinara sauce for dipping. Makes 3 dozen.
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