Grilled ravioli with Saint-Louis

Grilled ravioli with Saint-Louis

I was very impatient to tell you about this recipe for grilled ravioli, discovered very recently. I came across this specialty of Saint-Louis by chance. The next day, I put the ravioli on my shopping list to test. I was sure I was going to have fun. Already, we all love finger food. And then, we agree, breaded then fried ravioli, it can only be delicious!

This recipe comes to us from Saint-Louis, a city in Missouri. I have read several “legends” about the origin of these ravioli. As often, the idea would come from a clumsiness, but several restaurants claim paternity. Today, it remains a very popular recipe locally which is eaten as an aperitif.

The recipe is so simple. It’s surprising to see that this recipe is hardly found anywhere else than in St-Louis. I even wonder how I didn’t get the idea before. This is ravioli that is breaded in a mixture of breadcrumbs and parmesan, then fried. Moreover, we can note that the name in English is “toasted ravioli”, so ravioli grilled in French. But it’s still a fry.
The ravioli are served with a small tomato sauce.

Finally, the most difficult part of the recipe is finding the ravioli. In stores, there are far fewer ravioli – the simple thing but still of quality, square and medium-sized – than tortellini or girasoli. Suddenly, it is the latter, stuffed with cheese and tomatoes that ended up in my basket. And I decided to pretend, with my round “ravioli”.
I still keep in mind to test with other varieties. I think the result may be different depending on the type of pasta, and the brand chosen.

The ravioli swell slightly when cooked and above all become crispy on the outside. It’s really delicious.


Grilled ravioli with Saint-Louis:


1 packet of fresh ravioli (or other)
2 eggs
50ml milk
100g bread crumbs
40 g parmesan
salt pepper
frying oil

Mix beaten eggs and milk on a plate. Season.
On another plate, combine the breadcrumbs and grated parmesan.

Dip the ravioli first in the egg, then in the breadcrumbs.
Quickly roll back in the egg, then again in the breadcrumbs. Thus, each ravioli is well breaded.

Place them on a tray and refrigerate until ready to cook.

Grilled ravioli with Saint-Louis

Heat a frying pan.

Cook the ravioli in batches. Flip them over so they brown on each side. Drain on absorbent paper.

Serve hot with tomato sauce.

Grilled ravioli with Saint-Louis

To finish: in my package there were 20 girasoli. We ate them at 4 with a nice salad on the side. We could have eaten a little more, because it devours very quickly.
Do not hesitate to choose various flavors, cheese or even meat.

They can be breaded in advance. Just cook them in an oil bath at the last moment.

I opened a jar of tomato basil sauce already ready. You can prepare it at home if you wish.

On the other hand, I always make my breadcrumbs myself. I mix a fresh baguette then I let it dry. By doing so, the grains are larger, and I think it’s better than starting from already dry bread.

I don’t have a fryer. I use a small wok.

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