Toasted ravioli
 | |
| Alternative names | T-ravs |
|---|---|
| Type | Fried dish, pasta |
| Place of origin | United States |
| Region or state | St. Louis, Missouri |
| Created by | disputed |
| Main ingredients | Flour, eggs, water, cheese, ground meat (sometimes), tomato sauce |
Toasted ravioli, colloquially known as T-ravs,[1][2] is breaded deep-fried ravioli, usually served as an appetizer and also used to consume dipping sauce.[3] It was created and popularized in St. Louis, Missouri.
Origin
[edit]Most accounts of toasted ravioli trace its origins to a predominantly Italian-American neighborhood of St. Louis, The Hill. Supposedly, in the early 1940s, a raviolo was accidentally dropped into the fryer by a chef. Shortly thereafter, the item began appearing on menus across The Hill.
While many restaurants on The Hill claim its creation,[4] Charlie Gitto's "On The Hill" restaurant (then known as "Angelo's") is where it was made famous. That story claims that a chef at Angelo's, Mario Battocletti, accidentally dropped the pasta into oil after a misunderstanding. Chef and restaurateur Charlie Gitto, Jr. inherited the original recipe and still serves it at his restaurants to this day.
Another claim is from Mama Campisi's as well as Louis Oldani.[5] Oldani is said to have named the dish 'toasted' ravioli because he thought 'toasted' was more appealing than 'fried'.[6]
Lombardo's Restaurants, located around the St. Louis area, also claim to have been among the first to bring toasted ravioli to the States from Sicily; their current owner, Tony Lombardo, shows menus from the 1930s that include it.[7] Lombardo's toasted ravioli frequently tops lists as the "best t-ravs in St. Louis".[8]
Composition, varieties, and service
[edit]Generally, some type of meat is wrapped in square ravioli, breaded and deep fried until the pasta shell becomes slightly crispy, dry and browned. Toasted ravioli is generally served with marinara sauce for dipping[9] and Parmesan cheese may also be sprinkled on top. Toasted ravioli can be stored pre-made and frozen, which allows it to be easily prepared by fry cooks or bar staff without special skill or training.[citation needed]
See also
[edit]
- Cuisine of St. Louis
- Cuisine of the Midwest
- Cuisine of the United States
- Fried wonton, a deep-fried and crispy Chinese dumpling
- Pot sticker, a pan-fried Chinese dumpling
- List of deep-fried foods
- List of pasta dishes
- St. Louis–style pizza, another Italian dish from St. Louis
- Carrozza
References
[edit]- ^ "Who invented toasted ravioli?". www.stlmag.com. 2015-11-20. Archived from the original on 2024-05-07. Retrieved 2022-12-14.
- ^ Carlson, Kasey (8 June 2022). "St. Louis' first t-rav concept, STL Toasted, is now serving sweet and savory ravioli from City Foundry". Feast Magazine. Archived from the original on 2022-12-14. Retrieved 2022-12-14.
- ^ Post, Aaron Hutcherson Washington (2021-10-27). "Toasted ravioli is a cheesy, crispy party-time dipper". San Diego Union-Tribune. Archived from the original on 2022-10-23. Retrieved 2022-12-14.
- ^ "Archived copy". Archived from the original on 2013-06-29. Retrieved 2013-05-24.
{{cite web}}: CS1 maint: archived copy as title (link) - ^ "Examining the mysterious past of St. Louis' toasted ravioli". 10Best. Feb 25, 2018. Archived from the original on June 3, 2019. Retrieved Aug 16, 2019.
- ^ Delano, Patti (2006). Missouri. Globe Pequot. p. 12. ISBN 0-7627-4203-8.
- ^ "Who Invented Toasted Ravioli?". www.stlmag.com. 2015-11-20. Archived from the original on 2024-05-07. Retrieved 2020-10-06.
- ^ "These places have the best toasted ravioli". ksdk.com. 26 March 2019. Archived from the original on 2021-09-21. Retrieved 2020-10-06.
- ^ Wiederhold, Arthur (2002). Art & Rosies Home-Tested Recipes. Chronicle Books. p. 67. ISBN 0-595-22016-9.
External links
[edit]- Jerry Forte's Recipe for Toasted Ravioli as collected by FoodNetwork
- History of The Hill, famous for Toasted Ravioli
- Examining the mysterious past of St. Louis' toasted ravioli