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St. Louis Toasted Ravioli




Source of Recipe


Cuisine at Home Magazine, December 2006


Recipe Introduction


These were delicious! The raviolis are crisp and meaty all on their own and the sauce is fantastic. You can do the sauce ahead of time (it even freezes well) and since you use frozen ravioli the last minute work is very quick.


List of Ingredients




ROASTED TOMATO SAUCE:
2 1/2 c. Roma tomatoes, quartered (1 lb.)
1/4 c. onion, chopped
4 garlic cloves
2 T. olive oil
1/2 t. sugar
1/2 t. kosher salt
1/2 t. red pepper flakes
2 T. chopped fresh basil
RAVIOLI:
1 c. fine bread crumbs
1/4 c. Parmesan cheese, grated
1 T. paprika
3 eggs
3 T. milk
1 (9 oz.) pkg. frozen meat ravioli
3/4 c. flour
4 c. vegetable oil
Shredded Parmesan
Minced fresh parsley


Recipe



ROASTED TOMATO SAUCE:
Preheat the oven to 450 degrees.

Toss the first 7 ingredients together on a baking pan. Roast 35 � 40 minutes, or until tomatoes are soft. Mash with a potato mashed, keeping the tomatoes a bit chunky. Stir in the basil. Set aside.

RAVIOLI:
Mix the crumbs, Parmesan cheese and paprika in a small bowl. Beat the eggs and milk together.

Dredge the raviolis (still frozen) in the flour, then dip into the egg mixture, then into the crumb mixture. Place on a rack and chill for 15 minutes.

Heat the vegetable oil to 360 degrees in a high sided saucepan. Fry the ravioli in batches until browned, 2-3 minutes. Drain on paper towels and serve with the tomato sauce. Garnish with cheese and parsley.

Serves 3-4.