Back in 2014, I flew to St. Louis for a Scentsy convention. It was one of those whirlwind work trips that ends up staying with you forever. Between the sessions, the late-night chats, and exploring the city with fellow consultants, I discovered something I had no idea would leave such a mark on me: fried ravioli. If you have ever been to St. Louis, you might already know that toasted fried ravioli is a big deal. It is crispy on the outside and soft and cheesy on the inside. It is comfort food with personality. I remember biting into one for the first time and wondering why we do not make ravioli like this everywhere. So today, I am bringing that delicious memory back to life in my kitchen and yours. If you have never tried fried ravioli before, here is your sign. It is easy, crowd-pleasing, and perfect for a cozy night in, a game-day snack, or a fun family treat.

Fried Ravioli: A Delicious Throwback to My 2014 St. Louis Trip

Crispy Fried Ravioli St. Louis Style

Serves 4 as an appetizer or 1 hungry mom hiding from her kids. I will not judge.

Ingredients

1 pack of store-bought cheese ravioli (fresh or frozen, about 20 pieces)
1 cup buttermilk (regular milk works too)
1 egg
1 cup Italian breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon paprika
Salt and pepper to taste
Oil for frying (vegetable or canola)
Marinara sauce for dipping
Fresh parsley (optional, or green onions for garnish)

Instructions

1. Prep the ravioli
If you are using frozen ravioli, let them thaw for 10 to 15 minutes so they are not rock-hard.

2. Make your coating

In a shallow bowl, pour in the buttermilk.
One bowl for the egg wash.
In a second bowl, mix breadcrumbs, Parmesan, garlic powder, oregano, paprika, salt, and pepper

3. Bread the ravioli
Dip each ravioli in the milk, then in the egg wash, shaking off the excess, and finally pressing them into the breadcrumb mixture. Make sure it is nicely coated. This is what gives it that signature crunch.

4. Heat the oil
In a deep skillet or pot, heat about 1 to 2 inches of oil over medium heat. You will know it is ready when a breadcrumb dropped in sizzles gently.

5. Fry the ravioli
Working in batches, fry the ravioli for about 2 to 3 minutes on each side until they are golden brown and crispy.
Transfer to a paper-towel-lined plate.

6. Serve and enjoy
Sprinkle with extra Parmesan and parsley (green onions). Serve warm with marinara sauce for dipping.

Air Fryer Option

If you want to avoid frying or you are too tired for splattering oil, pop the breaded ravioli into an air fryer at 375°F (190°C) for 8 to 10 minutes. Give them a quick spray of oil beforehand for extra crunch.

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A Bite of St. Louis at Home

Every time I make these, I am reminded of that 2014 trip. It was full of fun, inspiration, and really good food.

If you ever need a quick appetizer that feels a little special, this is the recipe you will come back to again. Your family will devour them.

Cheers to day 25 of NaBloPoMo!

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