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Charlie Gitto's St. Louis Toasted Ravioli


This fabled recipe comes from Charlie Gitto's restaurant in St. Louis' Hill neighborhood.


  • 1 (1 pound) package frozen ravioli
  • 2 tablespoons milk
  • 1 egg
  • 2/3 to 1 cup fine, dry seasoned bread crumbs
  • Shortening or cooking oil
  • 1 cup spaghetti or pizza sauce
  • Parmesan cheese, grated


  1. Thaw ravioli. In a mixing bowl, beat together milk and egg. Dip each ravioli into egg mixture; coat with crumbs.
  2. In a heavy 3-quart saucepan, heat 2 inches of oil to 350 degrees F.
  3. Fry ravioli, a few at a time, in hot oil 1 minute per side or until golden. Drain on paper towels; keep warm in 300 degree F oven while frying the rest. Heat sauce. Sprinkle ravioli with Parmesan.
  4. Serve with warm sauce for dipping.

Makes 12 to 14 appetizers.


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