Toasted ravioli

Last updated
Toasted ravioli
Toasted Ravioli.jpg
Alternative namesT-ravs
Type Fried dish, pasta
Place of originUnited States
Region or state St. 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 and also used to consume dipping sauce. [3] It was created and popularized in St. Louis, Missouri.

Contents

Origin

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 restauranteur, 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 top lists as the "best t-ravs in St. Louis". [8]

Composition, varieties, and service

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

Related Research Articles

<span class="mw-page-title-main">American Chinese cuisine</span> Chinese cuisine developed by Chinese Americans

American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China.

<span class="mw-page-title-main">Cuisine of the Midwestern United States</span> Regional cuisine of the United States

The cuisine of the American Midwest draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Indigenous cuisine of the Americas, and is influenced by regionally and locally grown foodstuffs and cultural diversity.

<i>Tempura</i> Japanese dish of battered, deep-fried fish or vegetables

Tempura is a typical Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep fried. Tempura has its origins dating back the 16th century, when Portuguese Jesuits brought the Western-style cooking method of coating foods with flour and frying, via Nanban trade.

<span class="mw-page-title-main">Ravioli</span> Type of filled pasta

Ravioli are a type of stuffed pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune).

<span class="mw-page-title-main">Schnitzel</span> Breaded, fried flat piece of meat

A schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel originates in Austria as wiener schnitzel and is very similar to dishes such as escalope in France and Spain, panado in Portugal, tonkatsu in Japan, cotoletta in Italy, kotlet schabowy in Poland, řízek in Czech Republic, milanesa in Latin America, chuleta valluna in Colombia, chicken chop in Malaysia, and chicken-fried steak and pork tenderloin of the United States.

<span class="mw-page-title-main">Hushpuppy</span> Deep-fried savory food made from cornmeal batter

A hush puppy is a small, savory, deep-fried round ball made from cornmeal-based batter. Hushpuppies are frequently served as a side dish with seafood and other deep-fried foods.

<span class="mw-page-title-main">Canadian Chinese cuisine</span> Chinese cuisine developed by Chinese Canadians

Canadian Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Canadians. It was the first form of commercially available Chinese food in Canada. This cooking style was invented by early Cantonese immigrants who adapted traditional Chinese recipes to Western tastes and the available ingredients, and developed in a similar process to American Chinese cuisine.

<span class="mw-page-title-main">Italian-American cuisine</span> Style of Italian cuisine adapted throughout the United States

Italian-American cuisine is a style of Italian cuisine adapted throughout the United States. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans.

Oysters en brochette is a classic dish in New Orleans Creole cuisine. Raw oysters are skewered, alternating with pieces of partially cooked bacon. The entire dish is then broiled or breaded then either deep fried or sautéed. The traditional presentation is on triangles of toast with the skewer removed and dusted with salt and pepper or topped with either Maitre d'Hotel butter or a Meunière sauce. When prepared well, the dish should have a crispy exterior and a soft savory center with a textural contrast between the bacon and the oyster. It was usually offered on restaurant menus as an appetizer; but was also a popular lunch entrée.

<span class="mw-page-title-main">Breaded cutlet</span> Meat in breading or batter

Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.

<span class="mw-page-title-main">Cuisine of St. Louis</span> Culinary culture of the Greater St. Louis area of Missouri, U.S.

The cuisine of St. Louis is largely influenced by the city’s German, Irish, Italian, Mexican, Chinese, and Vietnamese immigrant population and African Americans who migrated from the Southern United States.

<span class="mw-page-title-main">Mama Campisi's</span> Restaurant in MO, USA

Mamma Campisi's, formerly Oldani's and commonly known as Mama's on the Hill, is a restaurant in St. Louis, Missouri, which is located on The Hill, which is the "Little Italy" in that city, and one of the premier sources of Italian Cuisine in the United States.

<span class="mw-page-title-main">Dumpling</span> Food that consists of small pieces of dough

Dumpling is a broad class of dishes that consist of pieces of cooked dough, often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, fish, tofu, cheese, vegetables, or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines.

<span class="mw-page-title-main">Crab Rangoon</span> American Chinese dumpling appetizers

Crab Rangoon, sometimes called crab puffs, crab rangoon puffs, cheese wontons, or cream cheese rangoons, are filled crisp dumpling appetizers served primarily in American Chinese restaurants.

<span class="mw-page-title-main">Wonton</span> Type of dumpling commonly found in several Chinese cuisines

A wonton is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun in transliteration from Cantonese 雲吞 / 云吞 and wenden from Shanghainese 餛飩 / 馄饨. Even though there are many different styles of wonton served throughout China, Cantonese wontons are the most popular in the West due to the predominance of Cantonese restaurants overseas.

<i>Jiaozi</i> Chinese dumplings

Jiaozi are a type of Chinese dumpling. Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished jiaozi can be boiled, steamed, pan fried, or deep fried, and are traditionally served with a black vinegar and sesame oil dip. They can also be served in a soup.

References

  1. "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. "Archived copy". Archived from the original on 2013-06-29. Retrieved 2013-05-24.{{cite web}}: CS1 maint: archived copy as title (link)
  5. "Examining the mysterious past of St. Louis' toasted ravioli". 10Best. Feb 25, 2018. Retrieved Aug 16, 2019.
  6. Delano, Patti (2006). Missouri. Globe Pequot. p. 12. ISBN   0-7627-4203-8.
  7. "Who Invented Toasted Ravioli?". www.stlmag.com. 2015-11-20. Retrieved 2020-10-06.
  8. "These places have the best toasted ravioli". ksdk.com. 26 March 2019. Retrieved 2020-10-06.
  9. Wiederhold, Arthur (2002). Art & Rosies Home-Tested Recipes. Chronicle Books. p. 67. ISBN   0-595-22016-9.