![Toasted St. Louis Ravioli with Marinara and Crispy Herbs](https://cdn.statically.io/img/www.foodandwine.com/thmb/gXz-8kTRg2aTir14cpIVu9q5LsM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/toasted-st-louis-ravioli-with-marinara-and-crispy-herbs-FT-RECIPE0221-7592c3c2d5fd460abd4aadd2eff08b4e.jpg)
Ingredients
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2 tablespoons olive oil
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2 large garlic cloves, thinly sliced
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1 (28-ounce) can whole peeled plum tomatoes, preferably San Marzano
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2 teaspoons kosher salt, divided
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1 teaspoon black pepper, divided
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2 large eggs
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1 tablespoon whole milk
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2 cups panko (Japanese-style breadcrumbs)
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1 tablespoon finely chopped fresh oregano (or 1/2 teaspoon dried)
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1 teaspoon garlic powder
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2 ounces Parmesan cheese, grated with a Microplane grater (about 1 1/4 cups), divided
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24 pieces spinach-and ricotta-filled ravioli (from two 10-ounce refrigerated packages)
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2 cups vegetable oil
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½ cup loosely packed fresh sage leaves (from a 1/2-ounce package)
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4 (6-inch) rosemary sprigs (from a 1/2-ounce package)
Directions
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Heat olive oil in a medium saucepan over medium. Add garlic; cook, stirring occasionally, until fragrant and light golden in color, about 1 minute. Add tomatoes, and gently crush using back of a spoon. Bring mixture to a simmer over medium, stirring occasionally. Reduce heat to medium-low; simmer, stirring occasionally, until thickened, about 1 hour. Remove from heat; stir in 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cover to keep warm.
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While sauce cooks, whisk together eggs and milk in a medium bowl. Stir together panko, oregano, garlic powder, 1 teaspoon of the salt, 1/2 teaspoon of the pepper, and 1/2 cup of the Parmesan in a separate medium bowl until well combined. Working with 1 ravioli at a time, dip ravioli in egg mixture; let excess drip off. Dredge in panko mixture, pressing gently to coat. Place on a baking sheet lined with parchment paper. Repeat process with remaining ravioli. Transfer ravioli on baking sheet to freezer; freeze, uncovered, until firm, at least 15 minutes or up to 12 hours.
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Heat vegetable oil in a 10-inch skillet over medium until an instant-read thermometer registers 300°F to 325°F. Add sage to hot oil, and cook until crispy, about 30 seconds. Carefully remove sage using a slotted spoon, and transfer to a plate lined with paper towels. Add rosemary to hot oil, and cook until leaves become crispy, about 1 minute. Carefully remove rosemary from hot oil using slotted spoon, and transfer to plate with sage; let cool 1 minute. Carefully remove rosemary leaves from stems, and discard stems. Set sage and rosemary aside.
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Working in about 4 batches, cook breaded ravioli in hot vegetable oil, turning once, until golden brown, crisp, and heated through, about 2 minutes per side. Transfer cooked ravioli to a baking sheet lined with paper towels.
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Sprinkle cooked ravioli evenly with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper; divide evenly among 4 plates. Top evenly with remaining 3/4 cup Parmesan and fried herbs. Serve alongside warm marinara sauce for dipping.