If you are like me, then you probably gravitate towards most any pasta dish. Toasted Ravioli is no exception. If I make this as an appetizer, then every time I pass by, I grab 1 or 2 or … and before I know it, they’re all gone.
Originally created in Italy, of course, this dish was then later popularized in St Louis, MO! What?! That’s a long way from Italy, but we thank you Missouri! Typically you will find them breaded then deep fried and served with a marinara sauce. Sounds a bit fried, but tasty, but for this recipe we are steering clear of the deep fryer and going for toasted in the oven.
A Southern girl with a taste for travel, Stacey takes inspiration from her global pantry and cooks with a sense of adventure. Now she’s raising her three young children to appreciate a wide world of food, even if she doesn’t always tell them exactly what they’re eating. Stacey is the food photographer, writer and creator of Little Figgy Food. She's also addicted to coffee. Addicted to olives. Fairly obsessed with dark chocolate.