Toasted ravioli

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Toasted ravioli
Toasted Ravioli.jpg
Alternative namesT-ravs
TypeFried dish, pasta
Place of originUnited States
Region or stateSt Louis, Missouri
Created bydisputed
Main ingredientsFlour, 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 but can also be used to consume dipping sauce.[3] It was created and popularized in St. Louis, Missouri at two restaurants, Mama Campisi's and Charlie Gitto's. Both are located in an Italian-American neighborhood, "The Hill".

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 ravioli was accidentally dropped into the fryer at Mama Campisi's by a drunk chef. "Mickey Garagiola, older brother of Major League Baseball Hall-of-Famer Joe Garagiola, was actually at the bar during the mishap and was the first to taste the accidental treat."[4] Shortly thereafter, the item began appearing on menus across The Hill.

Many other restaurants in The Hill claim its creation,[5] among them, Charlie Gitto's "On The Hill" restaurant (then known as "Angelo's"). That story claims that a German chef at Angelo's, accidentally dropped the pasta into oil after a misunderstanding.[1] Another claim is from Louis Oldani.[6] Oldani is said to have named the dish 'toasted' ravioli because he thought 'toasted' was more appealing than 'fried'.[7]

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.[8] Lombardo's toasted raviolis frequently top lists as the "best t-ravs in St. Louis".[9]

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[10] 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.

See also[edit]

References[edit]

  1. ^ a b "Who invented toasted ravioli?". www.stlmag.com. 2015-11-20. Retrieved 2022-12-14.
  2. ^ Carlson, Kasey. "St. Louis' first t-rav concept, STL Toasted, is now serving sweet and savory ravioli from City Foundry". Feast Magazine. Retrieved 2022-12-14.
  3. ^ Post, Aaron Hutcherson Washington (2021-10-27). "Toasted ravioli is a cheesy, crispy party-time dipper". San Diego Union-Tribune. Retrieved 2022-12-14.
  4. ^ "History | Mama's on The Hill". www.mamasonthehill.com. Retrieved Aug 16, 2019.
  5. ^ [1][dead link]
  6. ^ "Examining the mysterious past of St. Louis' toasted ravioli". 10Best. Feb 25, 2018. Retrieved Aug 16, 2019.
  7. ^ Delano, Patti (2006). Missouri. Globe Pequot. p. 12. ISBN 0-7627-4203-8.
  8. ^ "Who Invented Toasted Ravioli?". www.stlmag.com. 2015-11-20. Retrieved 2020-10-06.
  9. ^ "These places have the best toasted ravioli". ksdk.com. 26 March 2019. Retrieved 2020-10-06.
  10. ^ Wiederhold, Arthur (2002). Art & Rosies Home-Tested Recipes. Chronicle Books. p. 67. ISBN 0-595-22016-9.

External links[edit]