Name: Flat Branch Pub & Brewings Queso And Pico Toasted Ravioli Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 24 pieces beef ravioli (fresh or refrigerated); 1 cups all-purpose flour; 2 pieces large eggs; 2 tbs milk; 1.5 cups fine dry breadcrumbs (or panko for extra crunch); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 cups vegetable oil (for frying); 2 tbs unsalted butter; 0.5 cups yellow onion, finely diced; 2 pieces garlic cloves, minced; 1 pieces jalapeño, seeded and finely diced; 2 tbs all-purpose flour (for roux); 1 cups whole milk; 2 oz cream cheese, softened; 1 cups white cheddar cheese, shredded; 1 cups monterey jack cheese, shredded; 2 cups fresh baby spinach, roughly chopped; 0.5 tsp ground cumin; 0.25 tsp smoked paprika; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs fresh lime juice; 1.5 cups roma tomatoes, seeds removed and diced; 0.25 cups red onion, finely diced; 0.5 pieces jalapeño, seeded and finely minced; 0.25 cups fresh cilantro, chopped; 1 tbs fresh lime juice; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper

A south-of-the-border twist on a St. Louis favorite. Beef ravioli deep fried and topped with our house made spinach con queso and pico de gallo, with sour cream and guacamole

Place flour in a shallow bowl and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. In a second shallow bowl, whisk eggs with 2 tablespoons milk until smooth. In a third shallow bowl, combine breadcrumbs with remaining 1/2 tsp kosher salt and remaining 1/4 tsp black pepper.

Prepare dredging station

If using refrigerated ravioli, pat each piece dry with paper towels to help coating adhere.

Dry ravioli (if needed)

Working in batches of 6–8, dredge each ravioli in seasoned flour, shaking off excess, dip in the egg wash, then press into breadcrumbs on both sides to coat. Set coated ravioli on a baking sheet in a single layer while you bread remaining pieces.

Coat ravioli

Pour about 1 cup vegetable oil into a heavy skillet (cast iron or stainless) to reach roughly 1/2-inch depth. Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns in 10–15 seconds.

Heat oil

Fry breaded ravioli in batches without crowding, about 1.5–2 minutes per side, until golden brown and crisp. Use a slotted spoon or tongs to flip and remove. Transfer to a paper towel–lined tray and sprinkle lightly with salt. Keep warm in a 200°F (95°C) oven while finishing remaining ravioli.

Fry ravioli

In a medium saucepan over medium heat, melt 2 tablespoons butter. Add the diced onion and cook until translucent, 4–5 minutes. Add the minced garlic and diced jalapeño and cook 30–45 seconds until fragrant.

Sweat aromatics

Sprinkle 2 tablespoons flour over the softened aromatics and stir continuously for 1–2 minutes to cook the raw flour taste. Gradually whisk in 1 cup whole milk until smooth and start to thicken, about 2–3 minutes over medium heat.

Make roux and milk base

Reduce heat to low. Stir in 2 ounces softened cream cheese until incorporated. Add shredded white cheddar and monterey jack in small handfuls, stirring until melted and smooth. If the sauce is too thick, thin with up to 2 tablespoons more milk to reach a pourable but creamy consistency.

Finish cheese sauce

Stir in the chopped baby spinach; cook 1–2 minutes until wilted. Add 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tablespoon fresh lime juice. Taste and adjust seasoning. Keep the queso warm on low, stirring occasionally; if it begins to separate, whisk in a splash of milk to re-emulsify.

Add spinach and seasonings

In a medium bowl combine the diced tomatoes, finely diced red onion, minced jalapeño, chopped cilantro, 1 tablespoon fresh lime juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir gently to combine. Let rest at room temperature for at least 10 minutes to marry flavors; refrigerate up to 1 hour if making ahead.

Mix pico

Arrange 6 breaded-and-fried ravioli per serving on a warmed plate (24 pieces yields 4 servings). Spoon a generous ladle (about 3–4 tablespoons) of warm spinach queso over each stack or line of ravioli so it flows over the sides.

Plate ravioli

Spoon 1–2 tablespoons pico de gallo over the queso on each portion. Add a dollop (about 2 tablespoons) of sour cream and 2 tablespoons guacamole per serving beside or on top of the ravioli. Sprinkle with chopped cilantro and optional crumbled cotija. Serve with lime wedges for squeezing.

Top with pico & garnishes

Serve immediately while ravioli are hot and crispy. Provide extra queso, pico, sour cream, and guacamole on the side if desired.

Serve

beef ravioli (fresh or refrigerated)

all-purpose flour

large eggs

milk

fine dry breadcrumbs (or panko for extra crunch)

kosher salt

freshly ground black pepper

vegetable oil (for frying)

unsalted butter

yellow onion, finely diced

garlic cloves, minced

jalapeño, seeded and finely diced

all-purpose flour (for roux)

whole milk

cream cheese, softened

white cheddar cheese, shredded

monterey jack cheese, shredded

fresh baby spinach, roughly chopped

ground cumin

smoked paprika

fresh lime juice

roma tomatoes, seeds removed and diced

red onion, finely diced

jalapeño, seeded and finely minced

fresh cilantro, chopped

sour cream

guacamole (homemade or store-bought)

lime wedges

chopped fresh cilantro (for garnish)

crumbled cotija or queso fresco (optional)

Queso and Pico Toasted Ravioli

Make Queso And Pico Toasted Ravioli Recipe in just 50m. A south-of-the-border twist on a St. Louis favorite. Beef ravioli deep fried and topped with our house made spinach con queso and pico de gallo, with sour cream and guacamole

Queso And Pico Toasted Ravioli Recipe

Frequently paired with

Local Coupons