Name: Firefly Grill STLs Toasted Raviolis Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 24 each fresh or frozen cheese ravioli; 1 cups all-purpose flour; 2 each large eggs; 1 cups whole milk; 2 cups dry breadcrumbs (panko or plain); 0.5 cups grated Parmesan cheese; 1 tbs Italian seasoning; 1 tsp garlic powder; 0.5 tsp onion powder; 1 tsp salt; 0.5 tsp black pepper; 3 cups vegetable oil (for frying); 2 tbs extra-virgin olive oil; 0.5 each yellow onion, finely chopped; 2 each garlic cloves, minced; 24 oz crushed tomatoes (canned); 1 tbs tomato paste; 1 tsp dried basil; 0.5 tsp dried oregano; 0.5 tsp sugar (optional); 0.75 tsp salt; 0.25 tsp black pepper; 4 each fresh basil leaves (optional, for garnish); 0.25 cups grated Parmesan (for serving); 2 tbs fresh parsley, chopped

Method

Ravioli

Prepare dredging stations

Set up three shallow bowls or pie plates: one with the all-purpose flour (season lightly with 1/4 tsp salt and a pinch of pepper), one with beaten eggs mixed with milk (whisk eggs and milk until homogeneous), and one with the breadcrumb mixture (combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, 3/4 tsp salt, and 1/2 tsp black pepper).

Coat ravioli

Working in batches of 6–8, pat ravioli dry with paper towels. Dredge each ravioli in flour, shake off excess, dip into the egg-milk wash, then press into the breadcrumb mixture to thoroughly coat. For a thicker crust, repeat the egg wash and breadcrumb step once more. Place coated ravioli on a wire rack while you heat the oil.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 inch (approximately 2–3 cups depending on your pan). Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns in about 35–40 seconds. Maintain temperature between 350–365°F during frying.

Fry ravioli

Carefully add coated ravioli in a single layer (don’t overcrowd) and fry 2–3 minutes per side, turning once with a slotted spoon or tongs, until golden-brown and crisp. Remove to a paper towel–lined baking sheet or rack. If using repeated batches, let oil return to temperature between batches.

Finish

Keep ravioli warm in a 200°F (95°C) oven on a rimmed baking sheet while you finish remaining batches. When all are fried, transfer to a serving platter and sprinkle with 1–4 tablespoons grated Parmesan and chopped parsley as desired.

Marinara Sauce

Warm olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add minced garlic and cook until fragrant, about 30 seconds.

Stir in tomato paste and cook 1 minute to concentrate flavor. Add crushed tomatoes, dried basil, dried oregano, sugar (if using), 3/4 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer.

Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until sauce thickens slightly and flavors meld. Taste and adjust salt, pepper, or sugar. Stir in torn fresh basil leaves if using, just before serving.

Keep warm until ready to serve alongside toasted ravioli.

Plating & Serve

Spoon warm marinara into a shallow bowl or small ramekin for each diner or pour onto a serving plate in the center. Arrange toasted ravioli around or beside the sauce. Sprinkle remaining grated Parmesan and chopped parsley over the ravioli. Serve immediately so the shells remain crisp.

Storage

Leftover fried ravioli are best eaten the same day; refrigerate cooled ravioli in an airtight container for up to 2 days and re-crisp in a 375°F (190°C) oven for 6–8 minutes. Store extra marinara in the refrigerator for up to 4 days or freeze for up to 3 months.