Let's Wok - Recipes

St. Louis–Style Toasted Ravioli

Crispy, golden and packed with flavour. These St. Louis–Style Toasted Ravioli are breaded with Parmesan and Italian herbs, then fried until perfectly crisp. The high heat of the HOT WOK gets the oil up to temperature quickly – then simply turn it down and keep the oil steady while frying. Makes approx. 30–35 ravioli Ingredients Ravioli 500 g Italian beef ravioli, preferably refrigerated or fresh Neutral frying oil – sunflower, rapeseed/canola or peanut oil Breading 120 g fine breadcrumbs 50 g Italian-style breadcrumbs 35 g finely grated Parmesan 1 tsp dried oregano 1 tsp dried basil ½ tsp garlic powder ½ tsp onion powder ½ tsp black pepper ¼ tsp salt Pinch of chili flakes Egg wash 2 large eggs 60 ml milk 1 tbsp grated Parmesan Preparation Start by preparing the breading. Mix the fine breadcrumbs, Italian-style breadcrumbs, Parmesan, oregano, basil, garlic powder, onion powder, black pepper, salt and chili flakes in a bowl. In a separate bowl, whisk together the eggs, milk and Parmesan. Set up your breading station: Ravioli → Egg wash → Breadcrumb mixture Dip each ravioli into the egg wash, then coat thoroughly in the breadcrumb mixture. Press the breading firmly onto both sides so it sticks well. Place the breaded ravioli on a tray and refrigerate for 20–30 minutes. This helps the coating adhere and makes them easier and cleaner to fry. Heat the oil Add the frying oil to your wok and heat it on your HOT WOK 12 kW burner to: 175–180°C / 350–355°F Use the high power of the HOT WOK to bring the oil up to temperature quickly. Once the oil is hot, reduce the heat considerably before you start frying. Try to keep the oil at around 175°C / 350°F throughout cooking. Fry the ravioli Fry 5–8 ravioli at a time without overcrowding the wok. Fry for approximately 2–3 minutes, turning once or twice, until the ravioli are deep golden brown and crisp. Remove them from the oil and let them drain on a wire rack rather than directly on paper towels. This helps keep the coating crisp. Serve while hot and crispy. High heat to get the oil ready. Control the heat to keep it there.