St. Louis-Style Toasted Ravioli with Spicy Marinara Dip
Breaded and fried ravioli inspired by St. Louis regional fare, served with a bold spicy marinara sauce for dipping. This italian-inspired quick meals ready in about 35 minutes blends frozen cheese ravioli, all-purpose flour, beaten large eggs into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 360 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 20 pieces frozen cheese ravioli
- 1/2 cup all-purpose flour
- 2, beaten large eggs
- 1 cup Italian seasoned breadcrumbs
- 2 cups vegetable oil
- 1 can, 14 oz crushed tomatoes
- 1 tbsp olive oil
- 2 cloves minced garlic
- 1/2 tsp red pepper flakes
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 cups vegetable oil in a deep skillet or pot over medium heat to 350°F for frying.
- Step 2: Set up dredging stations: place 1/2 cup all-purpose flour in a shallow bowl, 2 beaten large eggs in another, and 1 cup Italian seasoned breadcrumbs in a third.
- Step 3: Working in batches, coat 20 frozen cheese ravioli first in flour, shaking off excess, then dip in beaten eggs, and finally coat thoroughly with breadcrumbs.
- Step 4: Fry the breaded ravioli in the hot oil for 2-3 minutes or until golden brown and crispy, turning occasionally. Remove with a slotted spoon and drain on paper towels.
- Step 5: For the spicy marinara dip, heat 1 tbsp olive oil in a saucepan over medium heat. Add 2 minced garlic cloves and 1/2 tsp red pepper flakes, sautéing for 1 minute until fragrant.
- Step 6: Add 1 can (14 oz) crushed tomatoes, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 10 minutes until slightly thickened.
- Step 7: Serve the toasted ravioli hot with the spicy marinara sauce on the side for dipping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does St. Louis-Style Toasted Ravioli with Spicy Marinara Dip take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover St. Louis-Style Toasted Ravioli with Spicy Marinara Dip?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in St. Louis-Style Toasted Ravioli with Spicy Marinara Dip?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale St. Louis-Style Toasted Ravioli with Spicy Marinara Dip for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with St. Louis-Style Toasted Ravioli with Spicy Marinara Dip?
Italian quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
