Located in Columbia, Missouri, traditions run deep at Ol’ Mizzou. Tailgates for the Black and Gold typically feature Kansas City- or St. Louis-style barbecue (that’s a whole conversation in itself), not to mention ribs and mile-high plates of nachos. Columbia is most definitely a college town, with local businesses practically closing on game day. The Fighting Tigers are the city’s pride.
A nontraditional 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.”
Excerpted from The All-New Official SEC® Tailgating Cookbook by thd Editors of Southern Living. Copyright© 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All right reserved.
Credits: Photographer: Linda Pugliese Prop Stylist: Lindsey Lower Food Stylist: Margaret Monroe Dickey.
Ingredients
- 6 cups canola or vegetable oil
- 2 large eggs
- 7-8 tablespoons whole milk 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
- For garnish lime wedges
Preparation
- 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.
- 2 Dip the ravioli in the egg mixture; dredge in the breadcrumbs, shaking to remove any excess breadcrumbs.
- 3 Add the ravioli, in 2-3 batches, to the hot oil, and fry until golden brown, 2-3 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, 2-3 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.
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