Difference between revisions of "St. Louis Style Toasted Ravioli"
From AVENwiki
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''1/3 cup Flax Seed | ''1/3 cup Flax Seed | ||
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| + | 1/2 cup Warm Water | ||
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1 1/2 cup Corn Starch | 1 1/2 cup Corn Starch | ||
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2 cup Bread Crumbs | 2 cup Bread Crumbs | ||
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1 lb Ravioli | 1 lb Ravioli | ||
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1 cup Canola Oil | 1 cup Canola Oil | ||
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1 tsp Oregano | 1 tsp Oregano | ||
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1 tsp Basil | 1 tsp Basil | ||
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2 tsp grated parmesean cheese'' | 2 tsp grated parmesean cheese'' | ||
Revision as of 10:08, 19 December 2006
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 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.
