Toasted Ravioli With Marinara Sauce Recipe (Gateway Arch National Park)

Toasted ravioli with marinara sauce recipe inspired by: Gateway Arch National Park, Missouri.

Home to Gateway Arch National Park, one of only a couple of truly urban national parks, St. Louis in Missouri is also the birthplace of a delicious appetizer.

This toasted ravioli recipe is based on a popular breaded and deep-fried ravioli dish that was created and perfected at restaurants in the Italian-American The Hill neighborhood in St. Louis.

A classic Italian food with an American twist, toasted ravioli—it’s actually fried rather than toasted—is typically served sprinkled with Parmesan cheese and with marinara sauce for dipping. A dish doesn’t really get more Italian-American than this.

It’s also a fantastic national park-inspired dish because Gateway Arch National Park is smack-bang in the heart of St. Louis.

St. Louis Toasted Ravioli Recipe With Marinara Sauce

• Prep time: 20 minutes
• Cook time: 35 minutes
• Total time: 55 minutes
• Servings: 6
• Calories per serving: 614

Note: These prep, cook and total times include the time needed to make both the marinara sauce and the raviolis. If you make your marinara sauce in advance or buy it in a store (which I don’t recommend—your homemade sauce will be much better!), you can cut the total time for this recipe in half.

My St. Louis-style toasted ravioli recipe inspired by Gateway Arch National Park is super-easy to make. It requires neither time nor skills. Anyone can make this amazing crowd-pleasing appetizer.

Serve it sprinkled with Parmesan cheese and chopped parsley, alongside homemade marinara sauce. In addition to how easy it is to make, I particularly love the texture of these toasted raviolis.

The combination of the soft gooey interior of the ravioli, whether cheesy, meaty or veggie, and the crunch of the fried breadcrumb coating is phenomenal. It pairs beautifully with an acidy tomato sauce like marinara.

Below, I’ll tell you how to “toast” these raviolis to perfection, as well as how to make your own marinara sauce at home.

Necessary Kitchen Tools

• Cast-iron pot with cover
• Large frying pan
• Can opener
• 3 shallow bowls
• Baking sheet
• Wooden spoon
• Tongs
• Cutting boards
• Chef’s knife
• Tablespoon
• Measuring cups

St. Louis Style Toasted Ravioli Ingredients

Homemade Marinara Sauce

• 2 tablespoons extra-virgin olive oil
• 1 28-oz can crushed tomatoes
• 1 medium onion, diced
• 5 garlic cloves, thinly sliced
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh sage, chopped
• 2 tablespoons fresh basil, chopped or sliced
• Salt and pepper

Toasted Ravioli

• 1 package ravioli of choice
• 3/4 cup all-purpose flour
• 1 egg
• 1 tablespoon milk
• 1 cup panko breadcrumbs
• 2 cups avocado oil
• 3/4 cup grated Parmesan cheese
• Basil or parsley for garnish, chopped

Note: Instead of avocado oil, you can use any oil with a high smoke point, such as peanut oil, safflower oil or sesame oil. The smoke point of olive oil is lower, which makes it not ideal for high-temperature frying.

Instructions

Once you’re done prepping all the marinara sauce and toasted ravioli ingredients, it’s time to get cooking! I recommend reading through the entire recipe before starting.

Homemade Marinara Sauce

1. Heat olive oil in the cast-iron skillet over medium heat.
2. Add the onion and stir with wooden spoon until soft, about 4-5 minutes.
3. Add garlic and stir until fragrant, about 1 minute.
4. Pour in the crushed tomatoes, followed by the oregano and sage.
5. Season generously with salt and pepper.
6. Simmer partially covered over low heat, about 20 minutes. Stir occasionally.
7. Once the sauce has thickened to your liking, taste and add salt and pepper if necessary.
8. Turn stove off and stir in basil.

Toasted Ravioli

1. Take your three shallow bowls and make a dredging station.
   • First bowl: add the flour.
   • Second bowl: whisk eggs and milk together.
   • Third bowl: add panko breadcrumbs.
2. Prepare raviolis by coating them in flour first, then dredging them in the egg mixture, followed by pressing them into the breadcrumbs, covering both sides.
3. Place the coated raviolis on a baking sheet (or a large plate).
4. Heat avocado oil in the large frying pan until shimmering.
5. Fry the raviolis, about four at a time, until beautifully golden brown, about 2 minutes per side.
6. Transfer to a paper towel-lined plate.
7. Sprinkle toasted raviolis with Parmesan cheese and chopped parsley or basil.
8. Serve right away with marinara sauce on the side for dipping.
9. Enjoy!

Yield: 6 servings

Gateway Arch Toasted Ravioli Recipe

Inspired by Gateway Arch National Park, this toasted ravioli recipe is based on a popular breaded and deep-fried ravioli dish that was created and perfected in St. Louis' Italian-American The Hill neighborhood.

Print

Ingredients

Marinara Sauce

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, diced
• 5 garlic cloves, thinly sliced
• 1 28-oz can crushed tomatoes
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh sage, chopped
• 2 tablespoons fresh basil, chopped or sliced
• Salt and pepper

Toasted Ravioli

• 1 package ravioli of choice
• 3/4 cup all-purpose flour
• 1 cup panko breadcrumbs
• 1 egg
• 1 tablespoon milk
• 2 cups avocado oil
• 3/4 cup grated Parmesan cheese
• Basil or parsley for garnish, chopped

Instructions

Marinara Sauce

1. Heat olive oil in the cast-iron skillet over medium heat.
2. Add the onion and stir until soft, about 4-5 minutes.
3. Add garlic and stir until fragrant, about 1 minute.
4. Pour in the crushed tomatoes, followed by the oregano and sage.
5. Season generously with salt and pepper.
6. Simmer partially covered over low heat, about 20 minutes. Stir occasionally.
7. Once the sauce has thickened to your liking, taste and add salt and pepper if necessary.
8. Turn stove off and stir in basil.

Toasted Ravioli

1. Take your three shallow bowls and make a dredging station.
   First bowl: add the flour.
   Second bowl: whisk eggs and milk together.
   Third bowl: add panko breadcrumbs.
2. Prepare raviolis by coating them in flour first, then dredging them in the egg mixture, followed by pressing them into the breadcrumbs, covering both sides.
3. Place the coated raviolis on a baking sheet (or a large plate).
4. Heat avocado oil in the large frying pan until shimmering.
5. Fry the raviolis, about four at a time, until beautifully golden brown, about 2 minutes per side.
6. Transfer to a paper towel-lined plate.
7. Sprinkle toasted raviolis with Parmesan cheese and chopped parsley or basil.
8. Serve right away with marinara sauce on the side for dipping.
9. Enjoy!

Notes

Note: Instead of avocado oil, you can use any oil with ahigh smoke point, such as peanut oil, safflower oil or sesame oil. The smoke point of olive oil is lower, which makes it not ideal for high-temperature frying.

Nutrition Information

Yield

6
Amount Per Serving Calories 614Total Fat 31.8gSaturated Fat 9.7gCholesterol 94mgSodium 1305mgCarbohydrates 57.2gFiber 5.9gSugar 13.7gProtein 25g

A general nutrition calculator was used to determine the nutritional information of this recipe, which is meant solely as an indication of the dish's nutritional values. Depending on specific ingredients, quantities used and/or serving size, the ultimate dish you end up making may have different nutritional aspects. Please consider the information provided here only as guidance and not as an absolute fact.

If You Decide to Make This St. Louis-style Toasted Ravioli Recipe Inspired by Gateway Arch National Park at Home, Feel Free to Tell Everyone About It Below! Happy Cooking!

More National Parks Appetizer Recipes

• Salmon Cakes With Garlic Aioli Recipe (Olympic National Park)
• White Fish Gratin in Seashells Recipe (Glacier Bay National Park)
• Oven-Baked Squash Balls Recipe (Cuyahoga Valley National Park)