St. Louis Toasted Ravioli

These square measure, therefore, nice. I like to use meat cappelletti from the cold section. I have also baked them in an attempt to make them healthier. They turn out okay if you bake on a rack. Bread them per the recipe then spray lightly with cooking spray. I cook in the oven for about 30 minutes at 350 or until they are toasty.

Just a note.. as a St. Louisan who worked at a popular restaurant there. it's abundant easier if you permit the cappelletti frozen after you soak and bread them. Then freeze the breading on and fry them frozen.. it is much more user-friendly!!

This is a variation of one of the best methods of cooking ravioli and it is unique to St. Louis. You gotta attempt it. simply attempt brushing the cappelletti in egg white wash and then bread crumbs. And try condensed milk instead of regular milk. But try it. This is a nice dish, however, use a smart cappelletti or build you own cheese or beef cappelletti.

Very good! To make the breading process easier, I placed the breadcrumbs in a resealable plastic bag (I also added a couple tablespoons of Romano cheese) and then added the ravioli and shook them until coated. This was abundant easier than breaking every cappelletti severally, especially since I used small ravioli. Will definitely make again.

This was one of the recipes I have missed since leaving St. Louis but no more - this is often exactly how I remembered it. I also kept the ravioli frozen and it turned out perfect. currently, if I will solely notice the St. Louis pizza recipe go along with it.