Description
Here is my take on classic St. Louis toasted ravioli. I’ve added a grilled twist that really works well in the filling. I don’t know why these pillows of fried pasta goodness are called “toasted” but I do know that they are very good.
Ingredients
- ½ cups Finely Chopped Grlled Chicken
- ¼ cups Frozen Chopped Spinach, Thawed And Squeezed Dry
- ¼ cups Shredded Pepper Jack Cheese
- 3 Tablespoons Finely Chopped Crimini Mushrooms
- 1 whole Scallion, Finely Chopped
- 4 cups Peanut Or Canola Oil For Frying
- 1 whole Egg
- 1 Tablespoon Water
- 12 whole Wonton Wrappers
- ¾ cups Italian Style Bread Crumbs
- 1 Tablespoon Grated Parmesan Cheese
- ¾ cups Your Favorite Marinara Sauce, For Dipping (I Used Mezzetta)
Preparation
Combine the chicken, spinach, pepper Jack, mushrooms, and scallion in a medium mixing bowl and stir well to combine.
Heat the frying oil in a large heavy pot (I recommend cast iron) to 360ºF.
Whisk the egg and water together in a small bowl.
Brush the outer edge of a wonton wrapper with the egg wash, add about 1 tablespoon of the filling to the center, fold carefully and pinch the edge to seal it. Make sure that it’s sealed completely. Repeat with the remaining wrappers and filling.
Working in batches of 4 or 5, brush all sides of each ravioli with the egg wash (or dip them), coat each completely with bread crumbs, and carefully drop them into the oil, waiting a couple of seconds between each. Fry the ravioli until they are golden brown. Remove to a wire rack inside a lipped sheet pan that’s lined with several layers of paper towels.
Plate, sprinkle with Parmesan, and serve with the marinara sauce for dipping.
Enjoy!
