Loaded Golden Ravioli Nachos

Serves 8 // Hands-on 30 minutes // Total 30 minutes

A non-traditional take on the classic tailgate food, these “nachos” are made with ravioli instead of tortilla chips. The breaded, fried, and baked preparation of the ravioli is original to St. Louis, making this a perfect dish to serve at (but not limited to) Missouri games. Piled with fresh toppings such as tomato, cilantro, avocado, and a creamy glaze, the cheesy goodness that results will have you blissfully swaying to the Marching Mizzou’s “Missouri Waltz.”

Recipe excerpted from The All-New Official SEC Tailgating Cookbook, published by TI Inc. Books, a subsidiary of Meredith Corp (2018)


  • 6 cups canola or vegetable oil
  • 2 large eggs
  • 7 to 8 tablespoons whole milk
  • 1 1/2 cups panko (Japanese-style breadcrumbs)
  • 2 (9-ounce) packages refrigerated four-cheese ravioli
  • 3 ounces sharp Cheddar cheese, shredded (about 3/4 cup)
  • 3 ounces white Cheddar cheese, shredded (about 3/4 cup)
  • 1 cup chopped tomato (from 1 medium tomato)
  • 1/4 cup sliced scallions (about 2 scallions)
  • 1/4 cup cilantro leaves
  • 1/4 cup diced red onion (from 1 small onion)
  • 1 small ripe avocado, diced
  • 1 small jalapeño chile, seeded and sliced
  • 3/4 cup sour cream
  • 1/2 teaspoon kosher salt
  • Lime wedges


  1. Place the oil in a Dutch oven; heat to 325°F over medium. Whisk together the eggs and 1⁄4 cup of the milk in a medium bowl. Place the breadcrumbs in a separate medium bowl.
    Be sure to have a candy thermometer on hand for measuring the temperature of the oil.
  2. Dip the ravioli in the egg mixture; dredge in the breadcrumbs, shaking to remove any excess breadcrumbs.
  3. Add the ravioli, in 2 to 3 batches, to the hot oil, and fry until golden brown, 2 to 3 minutes, flipping, if necessary, to brown evenly. Remove from the oil, and let stand on paper towels to drain.
  4. Preheat the broiler to high with the oven rack 8 inches from the heat. Place the ravioli in a single layer on a rimmed baking sheet, and sprinkle evenly with the cheeses.
  5. Broil until the cheeses are melted and the ravioli starts to crisp around the edges, 2 to 3 minutes. Sprinkle with the tomato, scallions, cilantro, red onion, avocado, and jalapeño. Stir together the sour cream and 3 tablespoons of the milk, adding the remaining 1 tablespoon milk, if necessary, to reach the desired consistency. Drizzle over the nachos; sprinkle with the salt. Serve with the lime wedges.