“Toasted” Agnolotti (or Ravioli) very tasty recipe

My fuss free and healthier approach of emulating the famed St Louis delicacy, deep fried ravioli.


1/3 packet of 375g (13 oz) pre-made fresh agnolotti/ravioli
1 egg
1.5 cup breadcrumbs


1. Preheat oven to 180 degrees Celsius (350 F) for a fan-forced oven or 200 degrees Celsius (392 F) for a convection oven.
2. Line a baking tray with baking paper.
3. Spray a thin layer of olive oil (any oil of your choice will do) on the baking paper. Set aside.
4. Crack and beat an egg on a plate. On a separate plate add breadcrumbs.
5. Dip agnolotti in the beaten egg first.
6. Then coat it with breadcrumbs. Repeat step 5 and 6 with the remaining agnolotti until egg and breadcrumbs are finished.
7. Place the crumbed agnolotti onto a baking tray. Once you’ve completed step 5 and 6, spray another thin layer of oil over the crumbed aganolotti. Bake the crumbed agnolotti for 25 minutes or until golden brown.
8. Serve immediately with pasta sauce or ketchup.
Credit: Foodista

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