Saint Louis Toasted Ravioli

ravioli	50 uncooked
condensed milk	1 1/2 c
bread crumbs	1 1/2 c
cooking oil	as required
Parmesan cheese	1/2 c

Dip the ravioli individually in the condensed milk and coat with bread crumbs. Heat the oil to 375°F and deep fry the ravioli in small batches for two to three minutes until golden brown. Remove the ravioli and allow them to drain, then while still warm sprinkle with Parmesan cheese. Serve with tomato and mushroom sauce as a dip.

Supposedly the story behind these “toasted” ravioli is that a cook at a restaurant in Saint Louis (Charlie Gitto’s On the Hill) accidently dropped freshly made ravioli in bread crumbs and decided to fry them rather than throw them out. This recipe is adapted from The New York Times, 1 July 1987.

Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 2–1.