Toasted ravioli nachos for 8: breaded cheese ravioli baked crisp in a hot oven, the St. Louis way without the fryer, then covered with Italian sausage, mozzarella and pepperoncini and melted under the grill lid. Warm marinara goes on top and on the side for dipping. Bread and bake at home, and the grill only melts and warms.
Feeds: 8 · Hands-on: about 40 min · Total: about 1 hour 15 min
Home gear: 2 rimmed sheet pans and a skillet
Pack for the lot
- Toasted ravioli, in foil pans, in the cooler
- Cooked sausage, mozzarella and pepperoncini, in the cooler
- Jar of marinara and a small saucepan
- Parmesan and basil
- Instant-read thermometer
- Spatula and paper plates
- Charcoal and a chimney starter, or a full propane tank
Lot notes
- Faurot Field: the Mizzou grill rule reads "Attended at all times. Hot coals go in the hot coal bins at each lot entrance. No grills in campus parking garages." Faurot Field guide. Set up in a surface lot.
- No fryer: a hot oven crisps the breading at home, so there's no pot of oil to haul or watch in the lot.
- Shortcut: many stores sell frozen breaded toasted ravioli. Bake them by the package directions and start at step 5.
- Holding: keep the pan on the cool side with the lid down so it stays at 140°F or above. Toss what's been out more than 2 hours, or 1 hour over 90°F.
- Fridge life: the baked ravioli and cooked sausage keep 3 to 4 days.
Can you make toasted ravioli ahead for a tailgate?
Yes. Bread and bake them the day before, cool them and refrigerate them in the foil pan. They re-crisp on the grill while the cheese melts.
How do you keep toasted ravioli nachos crisp?
Keep the ravioli in a single layer and add the marinara only at the end. Build a second pan instead of stacking deeper.
How much for 20 people?
Make 3 batches in 3 large foil pans, which feeds about 24: 3 bags of ravioli, 6 eggs, 3¾ cups of breadcrumbs, 1½ cups of Parmesan in all, 3 lb of sausage, 6 cups of mozzarella, 1½ cups of pepperoncini and 3 jars of marinara. Put the next pan on when the first is half gone.
Can you grill at Faurot Field?
Yes, in the lots. The Mizzou guide says grills are "Attended at all times" with "No grills in campus parking garages." Hot coals go in the bins at each lot entrance.