Charlie Gitto's on the Hill in St. Louis The Original Toasted Ravioli

Charlie Gitto's on the Hill in St. Louis The Original Toasted Ravioli





1/4 cup finely chopped onion

1 clove garlic, minced

1 tablespoon olive oil or butter

2 pounds ripe fresh tomatoes, peeled, seeded and cut up

2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed

1/2 teaspoon salt

1/8 teaspoon ground black pepper

2 tablespoons tomato paste

1 slightly beaten egg

2 tablespoons milk

1 16 - 20 - ounce package frozen meat-filled ravioli, thawed

2/3-1 cup seasoned fine dry bread crumbs

Cooking oil for deep-fat frying

Grated Parmesan cheese (optional)







Meanwhile, in a small bowl, beat together egg and milk. Dip each ravioli in egg mixture; then dip in bread crumbs to coat.

In a heavy 3-quart saucepan, heat 2 inches of cooking oil to 350 degree F. Fry ravioli, a few at a time, in hot oil about 2 minutes or until golden brown, turning once. Drain on paper towels. Keep warm in a 300 degree F oven while frying the rest.

For sauce: In a medium saucepan, cook onion and garlic in hot olive oil or butter until onion is tender. Stir in tomatoes, dried basil (if using), salt, and pepper. Cover; cook over medium heat about 10 minutes or until tomatoes are soft, stirring occasionally.

Uncover and stir in tomato paste. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until mixture reaches desired consistency, stirring occasionally. Stir in fresh basil, if using. Cover sauce; keep warm.

To serve: Sprinkle ravioli with Parmesan cheese, if you like. Serve with warm sauce for dipping. Makes 12 to 14 appetizers.