See Recipe Below for Barbara Britton’s Sausage and Egg Casserole Featured Author Barbara Britton lives in Southeast Wisconsin and loves the snow—when it accumulates under three inches. Barb writes romantic adventures for teens and adults in the Christian Fiction and Mainstream markets. She is published …
I love Italian food, and one of my favorite dishes to serve is spaghetti with red sauce. This Slow-Cooked Spaghetti Sauce is perfect for days when you don’t have time to make the sauce on the stove. Or the meatballs. Just brown the sausage and …
As you may know already, I enjoy making Italian food. Homemade Toasted Ravioli is a new recipe I made after tasting my first in St. Louis, Missouri at Anthoninos Taverna. Tender pasta wrapped around a filling of beef, pork, herbs, and cheese, then fried to a crispy crumb. So good!
If you’re not already aware, St. Louis is where Toasted Ravioli originated. It was created and made popular by two different restaurants. Mama Campisi’s (now called Mama’s on the Hill) and Charlie Gitto’s. 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 when 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!
Pasta Dough:
Ravioli Filling:
Coating:
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.)
Using a fork or your fingers, begin to incorporate the flour into the egg mixture and knead until all of the liquid is absorbed by the flour, 4-5 minutes. Roll the dough into a ball and cover with plastic wrap. Allow to set for 30-40 minutes.
Meanwhile, prepare the filling. In a large skillet, brown the hamburger and 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.
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. Place prepared ravioli on a sheet pan lined with waxed paper.
In a large Dutch oven, pour enough peanut oil to cover ravioli, about 1/3 full. Heat over medium heat until deep-frying thermometer reached 350 degrees F.
In a shallow bowl, whisk together the eggs and cream.
Place breadcrumbs and Parmesan 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. Serve with your favorite Marinara sauce and freshly grated Parmesan. This recipe makes 20-24 ravioli.
Serve with your favorite Chianti or Sangiovese wine.
See more Italian Recipes Here. See more Appetizers Here.
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