Toasted ravioli, colloquially known as T-Ravs, is breaded deep-fried ravioli, usually served as an appetizer but can also be used to consume dipping sauce. It was created and popularized in St. Louis, Missouri.
Toasted ravioli 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 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. Shortly thereafter, the item began appearing on menus across The Hill.
Many other restaurants in The Hill claim its creation, among them, Charlie Gitto’s “On The Hill” restaurant (then known as “Angelo’s”). That story claims that a chef at Angelo’s, Mario Battocletti, accidentally dropped the pasta into oil after a misunderstanding. Another claim is from Louis Oldani. Oldani is said to have named the dish ‘toasted’ ravioli because he thought ‘toasted’ was more appealing than ‘fried
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. Lombardo’s toasted raviolis frequently top lists as the “best t-ravs in St. Louis.
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 Ingredients
- 1 (16 ounce) jar marinara sauce
- 1 large egg
- 2 tablespoons whole milk
- ¾ cup Italian seasoned bread crumbs
- ½ teaspoon salt (Optional)
- ½ (25 ounce) package frozen cheese ravioli, thawed
- 3 cups vegetable oil for frying, or as needed
- 1 tablespoon grated Parmesan cheese
- Heat marinara sauce in a saucepan over medium heat until bubbling; reduce the heat to low and simmer until needed.
- Meanwhile, whisk egg and milk together in a small bowl. Whisk bread crumbs and salt together in a second small bowl.
- Dip each ravioli in milk mixture, then in bread crumbs to coat.
- Heat 2 inches oil in a large, heavy pan until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, until golden, about 1 minute per side. Drain on paper towels.
- Sprinkle warm ravioli with Parmesan and serve immediately with hot marinara sauce on the side.
What is ravioli in cooking?
How does ravioli taste?
Do you boil ravioli before cooking?
Dry dough will crack easily during the cooking process, so most chefs will keep the uncooked ravioli in a damp paper towel or under some plastic wrap until it is time to cook. Once prepared, the raw ravioli is put in a pot of boiling water for cooking until al dente–usually about 1-2 minutes is all it takes.