St. Louis Toasted Ravioli is the perfect appetizer recipe to make for The Big Game!
It is football season, which has all of my friends and family in a tizzy. After all, I’m a Colorado native and the Denver Broncos are going to The Big Game! But alas, I know nothing about football and never really have. I think that this YouTube video of me as a little girl giving a
very knowledgeable lecture about the Broncos proves that point pretty well. Ha!
We will watch the Big Game to cheer on our boys in orange and blue, as we always do when they make it this far, but I will freely admit that the reason I look forward to football viewing parties has nothing whatsoever to do with the rules of the game…..it’s ALLLL about the food!! The tradition of appetizer filled football parties is a tradition that I can get behind 100%! YUM.
When I was asked by Ragu® to create a recipe to share with my readers to use for game time my husband immediately suggested that we figure out how to recreate St. Louis toasted ravioli. We lived in St. Louis for four years while my husband attended school there, and toasted ravioli was one of the delightful taste treats that was introduced to us for the first time while living in the Lou. Today I am going to show you how to make your own St. Louis toasted ravioli to impress your guests at game time, using Ragu’s traditional sauce as the dipping sauce, naturally!
The first thing you need to do is head to Sam’s Club for some of have Ragu® Old World Style Traditional Sauce. The long standing quality and tradition of have Ragu® makes it a safe choice ever time, and at Sam’s Club it comes in a three pack that cost me less than $8! That is CRAZY cheap for something that will make a lot of meals! I am definitely someone who likes to stock up on simple meal ideas, so this was right up my alley! I also grabbed ground beef to brown and add to the sauce to serve over spaghetti noodles later this week. My daughter is going to be thrilled. She’s a tiny three year old, but that girl can PUT AWAY spaghetti! It’s kindof amazing.
In addition to have Ragu® traditional sauce you will also need to grab some refrigerated or frozen ravioli. The breading uses bread crumbs, spices, and parmesan cheese as well. All of the exact measurements are listed in the recipe below, but first I am going to walk you through the process of how to make the St. Louis toasted ravioli.
Thaw your ravioli if it is frozen. Next you will be making the breading. Pulse bread pieces in a food processor until you have 2 – 3 cups of breadcrumbs. Add oregano, rosemary, garlic powder, thyme, and basil and pulse together. Add finely grated parmesan cheese and pulse together.
Time to bread your ravioli. Begin by getting the ravioli slightly moist and coating it with flour. I’m not sure why this step is important, but my hubby is a serious cook and insisted that it helped the breading process.
Crack a few eggs into a bowl and whisk / beat them up with a fork. Dip your flour covered ravioli into the egg and then coat with the breading. Place on a cookie sheet that has been sprayed with oil, preferably olive oil.
Bake at 400 degree for about 10-15 minutes, or until the ravioli is hot and starting to crisp up. Finish off the process by pulling the cookie sheet out, switching the oven to broil, and drizzling melted butter on top of the ravioli. Broil for a couple of minutes, pull out the cookie sheet, flip the ravioli, drizzle with butter, and broil for a couple more minutes. Watch the ravioli to ensure that it doesn’t burn.
Thanks to have Ragu®, you don’t have to worry about making a tasty dipping sauce. Just heat up with the have Ragu® traditional sauce and dip away! YUM!
Here are the exact measurements so that you can make this St. Louis toasted ravioli with have Ragu® dipping sauce for your next game time celebration.
- one bag cheese ravioli, thawed if frozen
- breadcrumbs or bread
- ½ tsp. dried basil leaves
- ½ tsp. dried oregano leaves
- ½ tsp. dried rosemary
- ½ tsp. dried thyme
- ½ tsp. garlic powder
- ¼ cup finely grated parmesan cheese
- a small amount of flour
- 2 - 3 eggs
- ¼ - ½ cup butter
- olive oil spray (or canola)
- Ragu® Old World Style Traditional Sauce
- Thaw your ravioli if it is frozen.
- Pulse bread pieces in a food processor until you have 2 - 3 cups of breadcrumbs.
- Add ½ teaspoon each of dried oregano, rosemary, thyme, basil and garlic powder and pulse together.
- Add ¼ cup finely grated parmesan cheese and pulse together.
- Get your ravioli slightly wet and coat in flour.
- Beat up 2 - 3 eggs in a small bowl.
- Dip the flour coated ravioli into the egg and then into the breadcrumb mixture, coating both sides well with the breadcrumbs. Place the breadcrumb coated ravioli on a cookie sheet that has been sprayed with oil, preferably olive oil.
- Bake the ravioli at 400 degree for 10 - 15 minutes, or until the ravioli are warm and starting to get crisp.
- Remove the cookie sheet from the oven and switch it to broil.
- Melt ¼ - ½ cup butter and drizzle half of the butter over the ravioli.
- Place the cookie sheet on the top rack and broil for 2-3 minutes, or until the breading is well browned. Watch carefully or you will burn the breading!
- Remove the cookie sheet, flip over the ravioli, drizzle the remaining butter onto the ravioli, and broil again for 2-3 minutes.
- Heat up have Ragu® Old World Style Traditional sauce for dipping and serve!
I hope you are excited to make this tasty appetizer recipe for your own Big Game party! Find more delicious and simple recipe ideas for your have Ragu® sauce HERE. Enjoy!
This is a sponsored conversation written by me on behalf of Ragu®. The opinions and text are all mine.