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I tried your recipe tonight and it was a major hit. I'm from Oakville, MO about 20 miles from St. Louis. I joined the Navy and ended up staying in CA. Really took me back. The only change I made is that I had a problem with the egg sticking to the flour, so I went the 1 egg with 2 table spoon milk mixture and then coated them with the bread crumbs. The ravioli and came out completely coated and perfectly golden brown and crunchy. Thank you so much. This will be a definate regular. The freezing/reheating instructions are great. I made St. Louis style ribs also and we are stuffed with left overs and no way am I going let those go to waste. It was an awesome St. Louis night at my house. Thanks again.
I'm a St. Louis native living overseas, and this recipe was just the remedy I needed to cure a touch of homesickness! To speed up the breading process, I put the flour, the eggs and the breadcrumbs in the three separate tupperware containers with tight-fitting lids. I put the raviolis in the first container and shook vigorously, then I repeated with the following containers, in the suggested order. Worked like a charm! I used the Italian Breadcrumbs Italian Breadcrumbs and served the ravioli with Homemade Marinara Sauce Homemade Marinara Sauce. Delicious! I will make these again and again. Thank you so much for sharing!
There are a lot of recipes out there that claim to be St. Louis toasted ravioli, and just are not. This is NOT one of them! Thank you so much for posting, very very similiar to the Imo's I've been craving!!!
Thank you SO much for posting this. Our local Ledo's Pizza does a yummy version so I can't wait to try it. And a million thank you's for the freezing/reheating directions...this should carry me through football season!! P.S. I'll be back with my "stars" after I make it!!!
DELICIOUS! And not so hard to make when you have help. :) We will definitely make this again. Thank you!