Homemade Toasted Ravioli

Both restaurants are located in an Italian section of St. Louis called “The Hill”.  Oh, and by the way, the ravioli is not toasted. It’s deep fried. and oh, so yummy!

Bailey, my niece who lives in St. Louis, offered us a tour of The Hill while we were there. We visited St. Ambrose Church, a soap factory, and a few of the markets including Volpi Foods, a store that had the most amazing collection of cured meats.

I have to admit, I went a little crazy at DiGregorio’s, an Italian market that had a wonderful inventory of Italian foods, wines, and so much more! It was wonderful. In fact, that’s where I purchased my little ravioli stamps that I use in this recipe! There were many shops that we didn’t have time to browse, but I intend to see more on our next visit!

Anyway, it was a very fun day for me. This toasted ravioli recipe is absolutely delicious and brings back all of those lovely memories for me. Make some for your family, and if you ever have the opportunity, I encourage you to visit shops on The Hill!

Gather the ingredients for each section of this recipe so that you have everything close at hand when it’s time to complete each step.

Prepare the Ingredients

Using a handheld grater, shred the provolone and mozzarella cheese.

Mince the garlic with a knife and cutting board.

To prepare the pasta, in a large shallow bowl, sift together the flours and salt. Make a well in the center and add the eggs and olive oil, whisking to combine.

Most of the online videos I watched on making pasta placed all of this on a floured surface rather than in a shallow bowl. I prefer working in the bowl, but it’s your choice.

Prepare the Filling

Meanwhile, prepare the filling. In a large skillet, brown the ground beef and Italian sausage. Drain off any excess grease.

In a food processor, combine the cooked and drained beef and sausage. Add the cheese and process for 30-60 seconds.

Add the egg, garlic, parsley, salt, pepper, and nutmeg and pulse several times until finely mixed together. Place the filling in a bowl and cover and refrigerate until ready to use.

Assemble the Ravioli

To assemble the ravioli, divide the pasta dough into two pieces and roll out with a pasta roller to a thickness of 1/8″.

Lay out one sheet of dough on a lightly floured surface. Distribute spoonfuls of filling on the bottom sheet of dough, about 2 inches apart. Brush around the filling with some egg wash. Carefully lay a second sheet of dough on top and press the edges together with your fingertips.

Use a round or square ravioli cutter to make the ravioli pieces, pinching the edges shut to ensure closure. Repeat until dough and filling has been used up.

If you have a ravioli cutter-crimper, it works well to seal the edges of the ravioli. Otherwise, you may use your fingers or the prongs on a fork.

Place prepared ravioli on a baking sheet pan lined with waxed paper.

In a large Dutch oven, pour enough peanut oil or lard to cover ravioli, about 1/3 full. Heat over medium heat until deep-frying thermometer reaches 350°F.

In a shallow bowl, whisk together the eggs and cream. Place breadcrumbs, Parmesan, kosher salt, and freshly ground black pepper in another shallow bowl and stir to combine.

Dredge the ravioli in the egg mixture, followed by the breadcrumb mixture to coat.

Working in batches of 3-4, carefully drop the ravioli into the hot oil and fry until golden brown, 2-3 minutes, bringing oil back up to temperature between batches.

Place on wire racks to drain and keep warm by covering with aluminum foil until ready to serve.

Serve with your favorite Marinara sauce and freshly grated Parmesan. This recipe makes 20-24 ravioli, and will serve 10-12 people.

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