A few months ago I took a short trip to Kansas City, Missouri and one thing that struck me as I ate in restaurants there was the scarcity of vegetables. Considering this is home to City Market, the largest farmer’s market in the Midwest, I don’t understand the absence of vegetables in restaurants. Of course in Kansas City I couldn’t leave without having some of their famous barbecue. I was surprised when my only accompaniments were French Fries or Wonder quality white bread. No salad bar, green beans or even some corn on the cob I would have been happy with.
Now I am not Vegetarian, but my body was craving vegetables after a few days. Thank God, I found a supermarket just a few blocks from my hotel with a huge salad bar and you would think I hadn’t eaten for days the way I attacked it. I had never before been so excited to see carrots, green beans, tomatoes and any other vegetable I could eat without cooking as there wasn’t a stove in my hotel room, although I did have a microwave.
Needless to say, it’s no surprise that this fried ravioli treat was invented in St. Louis. People in the Midwest sure do like their fried food. As far as they are concerned, french fries is a vegetable. Now before the naysayers come and attack me, I am making generalizations here and I am sure there are many Missourians who eat a healthy and balanced diet. Almost every restaurant I ate at unless it was an ethnic cuisine restaurant, had fried ravioli on the menu. As common as fried calimari is to us in NYC, fried ravioli is what the residents of Missouri have.
This is the perfect party food, but I would not recommend making it unless you have guests to share it with. It is so addictive you won’t be able to stop!
St. Louis Ravioli
Prep Time: 2 hours
Cook Time: 15 minutes
Yield: Serves 10
- 13 oz. package frozen cheese ravioli
- 1 cup buttermilk
- 1/2 tablespoon crushed red pepper
- a pinch of salt
- 1 cup Italian seasoned breadcrumbs
- oil, for deep frying
- Marinara sauce, for serving
- grated Parmesan cheese, for garnish
Lay out the ravioli on a sheet tray and leave them to defrost. This is to ensure they don’t stick to each other in the package after defrosted.
In a bowl, combine the buttermilk, salt and pepper. Stir to combine.
In another shallow bowl or plate, spread the breadcrumbs.
Heat enough oil for frying.
Dip the raviolis first in the buttermilk and then toss well in the breadcrumbs.
Place in the hot oil and fry until golden brown. Drain on paper towels.
Serve with Marinara sauce and garnish with grated Parmesan.
St. Louis Ravioli