Recipe: Deep-Fried Ravioli on a Stick
Summary: Many claims have been made as to the original creation of toasted ravioli in the United States, but the true origin of this dish A chef accidentally dropped the pasta into oil instead of water at Oldani’s in St. Louis, MO on the Hill.
Ingredients:
- 1 quart vegetable oil
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup plain bread crumbs
- ½ cup grated Parmesan cheese, divided
- 2 Tablespoons dried oregano
- 2 Tablespoons dried basil
- 1 Tablespoon dried thyme
- 2 teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 12 store-bought ravioli (or 20 tortellini)
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