Go Big Red Recipe For June 4

[Roxy]

St. Louis Toasted Ravioli:

 

2 tablespoons whole milk

1 egg

3/4 cup Italian seasoned bread crumbs (I add garlic powder)

1/2 teaspoon salt (optional)(I omit)

1/2 (25 oz.) package frozen cheese ravioli, thawed (I use meat ravioli)

3 cups vegetable oil for frying 1 tablespoon grated Parmesan cheese

1 (16 oz.) jar spaghetti sauce or homemade marinara sauce

 

Combine milk and egg in a small bowl.

 

Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.

 

In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.

 

In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

 

Cheft's Marinara Sauce:

 

My friend Cheft is an excellent cook and this is her recipe for marinara sauce.

 

 

2 TBSP Olive or Salad Oil

2 Garlic Cloves (pressed)

1 Onion (tennis ball size chopped fine)

28 oz. Can Crushed Tomatoes

1 can Tomato Paste (5.5 oz.)

1 Can Hunt's Tomato Sauce (14 oz.)

1 TBSP Sugar

2 tsp. Sweet Basil

1/2 tsp Salt

1/2 tsp. Black Pepper

 

In a 2 quart saucepan over medium heat, in oil, cook garlic & onion until tender, about 5 minutes. Be careful not to burn, or sauce will be bitter). Stir in mashed tomatoes, their liquid, and remaining ingredients. Reduce heat to low; cover; cook 20 - 30 minutes or until thickened, stirring occasionally. (This recipe can be doubled).

Be careful not to burn!

(Any left over sauce may be frozen for use later.)

 

 

*This sauce is great for pizza, lasagna, manicotti, or any kind of pasta dish, such as spaghetti, rigati, rigatoni etc. It can also be used as a pizza sauce. ( If using as a pizza sauce, prepare as directed, but add to the recipe 1 tsp. of Italian seasoning).