American · Dinner
St Louis Toasted Ravioli Plate
St Louis Italian-American classic reading beef and pork stuffed ravioli breaded in seasoned crumbs and pan-fried until crisp, plated with a chunky marinara dip, dusted Parmesan, and a simple arugula salad for the Hill neighborhood weeknight diner meal.
$
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
564Calories
25gProtein
13gFat
86gCarbs
2gSugar
4gFiber
747mgSodium
77mgChol
Goes well with
Chianti ClassicoChianti Classico — A medium-bodied red w...
local
Schlafly Pale AleSchlafly Pale Ale — A crisp, refreshing...
international
Instructions
1
Prep
Finely chop onion and mince garlic. Grate Parmesan finely. Whisk eggs and milk in a shallow bowl. Spread flour on one plate and panko seasoned with salt and basil on another.
2
Sweat
Heat 2 tbsp olive oil in a small saucepan over medium for 1 minute. Add onion and sweat 3–4 minutes until translucent. Stir in garlic and red pepper flakes for 60 seconds until fragrant.
3
Simmer
Add tomatoes, oregano, brown sugar, and salt. Drop heat to low and simmer uncovered 12–14 minutes, stirring every 3 minutes, until thick and deep red.
4
Build
Coat each ravioli in flour, then egg wash, then press firmly into panko until both faces are evenly crusted. While ravioli coat, heat neutral oil in a heavy skillet over medium-high to 350°F for 5 minutes.
5
Fry
Working in two batches, fry ravioli 90 seconds per side until crust turns deep golden and ravioli puff slightly. Lift to a paper-towel-lined plate to drain 30 seconds.
6
Finish
Whisk remaining 2 tbsp olive oil, red wine vinegar, lemon juice, salt to taste, and black pepper. Toss arugula through to coat lightly. Shower hot ravioli with Parmesan and plate alongside marinara dip and dressed arugula salad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) refrigerated beef and pork ravioli
- 120g (4.2 oz) panko breadcrumbs
- 60g (2.1 oz) all-purpose flour
- 2 free-range eggs
- 120ml (1/2 cup) whole milk
- 40g (1.4 oz) Parmesan cheese
- 60g (2.1 oz) baby arugula
- 120g (4.2 oz) yellow onion
- 6 garlic cloves
- 800g (28.2 oz) canned chopped tomatoes
- 480ml (2 cups) neutral oil
- 4 tbsp extra-virgin olive oil
- 2 tsp dried oregano
- 2 tsp dried basil
- 0.5 tsp red pepper flakes
- 2 tsp light brown sugar
- 1.5 tsp fine sea salt
- 1 tsp ground black pepper
- 2 tbsp red wine vinegar
- 2 tsp fresh lemon juice