St. Louis Toasted Ravioli Lollipops with Pesto and Marinara Dipping Sauce

By Erin on May 19th, 2012 / / 3 Comments

The appetizers are a new twist on the St. Louis signature toasted ravioli, how adorable are they??  I like to make my own ravioli, but to save time you may use pre-packaged fresh ravioli. If you make your own ravioli, you will need to make sure pasta is thick enough to support the lolli stick, and also be dried enough so it doesn’t collapse when you put the stick in the ravioli. Our recipe

St. Louis Toasted Ravioli Lollipops with Pesto and Marinara Dipping Sauce

Yield: Makes 10-15 lollipops

Ingredients:

8 ounces cheese ravioli (homemade or prepackaged)
2 eggs
1/2 cup flour
1/2 cup bread crumbs
2 tbsp salt and pepper
1/2 tbsp oregano
1/2 tbsp parsley
1 tsp red pepper flakes
10-15 six-inch lollipop sticks (you can get these at baking supply stores, Michael's or online at Amazon)
Vegetable oil for frying (1/4-1/2 inch in pan)
Parmesan cheese (grated)
Pesto Sauce for dipping.
1 1/2 cups packed fresh basil leaves
3 cloves garlic
1/4 cup pine nuts
1/2 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated parmesan (I like to mix in some asiago as well)
2 teaspons freshly squeezed lemon juice
Simple Marinara:
6 very ripe tomatoes (I use heirlooms)
4 garlic cloves, smashed then minced
2 teaspoons olive oil
kosher salt
1/2 teaspoon sugar
freshly ground black pepper
red pepper flakes (optional)
1 tablespoon chopped basil

Instructions:

Heat oil to about 375 degrees.
In a small bowl whisk the eggs and in a second small bowl mix together the bread crumbs and spices to make a dredging station. Dust ravioli with flour. Dip one ravioli at a time in the egg bowl, then the bread crumb mixture and generously coat each side of the ravioli. Place the ravioli onto parchment paper and repeat the previous steps for the remainder of the ravioli.
Carefully push the lollipop stick in from the back of the ravioli. Pour about 4 inches of vegetable oil into a deep sauce pan. Carefully dip ravioli in top side down, cook each ravioli until the downside is browned or “toasted" about 30 seconds to one minute. Remove the ravioli and place on a paper towel to rest, while you cook the remaining ravioli.
Plate the ravioli, garnish with grated parmesan cheese and serve with your pesto and marinara sauce (recipes below).
Pesto Sauce:
Combine all ingredients in a blender or food processor (or use an immersion blender) and serve.
Simple Marinara:
Chop the washed tomatoes into small cubes.
Saute' garlic in the olive oil over medium heat until slightly brown (don't overcook!). Add chopped tomatoes and bring to a simmer.
Add salt, pepper and sugar. Cook for about 15-20 minutes until thick and darkened. Remove from heat and immediately add basil and red pepper flakes (optional). Serve.
http://www.thehopelesshousewife.com/?hhw_recipes=st-louis-toasted-ravioli-lollipops-with-pesto-and-marinara-dipping-sauce

Linked up with Mad in Crafts.

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3 Responses

  1. Gena says:

    These look so yummy and they’re SO cute! Great idea!

  2. Jenny says:

    I’ve never heard of anything like this – such an interesting idea!

  3. Jenn says:

    I love this idea…great party food.