I know I said I wouldn’t blog today, but give me just a few more minutes and I won’t have–it’ll be tomorrow. And let me tell you, that is a wonderful thought. I love Christmas. Love the songs and music celebrating the Savior’s birth, the family togetherness and thoughtfulness, the delicious and fun traditions. But I find I also love the sigh of satisfaction and relief I get when the kids are back in bed for the last time that night and I realize Christmas is well and truly over.
Hooray! There’s only so long I want to disrupt my life before I get back into the swing of routine. After all, I like the rest of my life. Why wouldn’t I be happy to get back to it?
This year we’re bringing a special new tradition away from Christmas. Rather, a re-found tradition from Christmas Eve, if you want to get technical. My dh is from St. Louis, and has a deep and abiding love for that local favorite, toasted ravioli. In his family, toasted ravioli had a place of honor (especially amongst the teen boys, I suspect) and was enjoyed as a part of the delicious finger foods eaten buffet style on Christmas Eve. This was a tradition, and one he’s mourned the loss of since leaving St. Louis.
But, no more! We have located and now vetted a recipe for St. Louis Toasted Ravioli. And, let me say, this is one tradtion we will carry onward. Forget motzy sticks, doughnuts, hot wings, and crackers with sausage and cheese. Christmas Eve has a new favorite.
| St. Louis Toasted Ravioli |  |
| Submitted by: Barb Rated: 4 out of 5 by 253 members |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Yields: 6 servings |
|
2 tablespoons whole milk
1 egg
3/4 cup Italian seasoned bread
crumbs
1/2 teaspoon salt (optional)
1/2 (25 ounce) package frozen
|
cheese ravioli, thawed
3 cups vegetable oil for frying
1 tablespoon grated Parmesan
cheese
1 (16 ounce) jar spaghetti
sauce
|
| 1. | Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs. |
| 2. | In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer. |
| 3. | In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce. |
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