St. Louis Style Toasted Ravioli

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This recipe is part of the AVEN Cookbook

This recipe was a stable of my childhood in St. Louis. After I moved out to San Francisco I had to figure out how to make them on my own to avoid going crazy.

1/3 cup Ground Flax Seed'

1/2 cup Warm Water

1 1/2 cup Corn Starch

2 cup Bread Crumbs

1 lb Ravioli

1 cup Canola Oil

1 tsp Oregano

1 tsp Basil

2 tsp grated parmesean cheese

1) Cook ravioli if frozen. Mix oregano, basil and break crumbs

2) Mix warm water and flax seed in a small bowl. Dip ravioli in corn starch, then flax/water mixture, then bread crumbs until covered.

3) Fry ravioli in oil (or bake to be a little healthier.) Cover with parmesean cheese and serve with warm marinara sauce.