Sunday, March 13, 2011

Toasted Ravioli

You'll find Toasted Ravioli on just about every steakhouse menu back in Omaha, and we've had a real hankering for it lately.

I don't know if this is exactly how those Omaha kitchens do it, but this definitely worked. Italian bread crumbs, four cheese ravioli, eggs, milk and some Parmesan cheese.

"Toasted" is also a friendly but major misnomer. It is fried.

A dredging train...

Dipped, dredged and sat on a rack for a few minutes to set....

Meanwhile, Russ makes his excellent tomato sauce. Shallots, garlic, basil, oregano and red wine.

Ravioli toasted, er...fried.

Golden brown and crispy outside...

With tomato sauce and some cheese...

Gooey inside....

Toasted Ravioli. Just like Omaha!


  1. Really? A steakhouse staple? Who knew!? They look good though.

  2. an OMAHA steakhouse. Lots of Italians running those steakhouses.

  3. Jeff, yours look about TEN TIMES BETTER than any I ever saw in Omaha. What was the name of that steakhouse that everyone loved so much? I think I ate there once on arrival and then not much ever again. (I'm a meat-wuss.) This looks great and where is the link to Russ' "excellent tomato sauce," please?