Toasted ravioli

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Toasted ravioli from competing St. Louis companies with both cheese and beef fillings.
Toasted ravioli from competing St. Louis companies with both cheese and beef fillings.

Toasted ravioli (also called fried ravioli) is an appetizer created and popularized in St. Louis, Missouri. Toasted ravioli can be found on the menus of many St. Louis restaurants including those of the The Hill, a predominantly Italian neighborhood.

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[edit] Origin

Toasted ravioli may have originated in Sicily, where fried ravioli containing a sweet filling is a traditional Christmas food.[1][2]

Many claims have been made as to the original creation of toasted ravioli in the United States, but the true origin of this dish remains unknown. Meanwhile, many chefs on The Hill stake their claims:[3] Chef Terry Hill says he invented the dish at Oldani's restaurant in 1933. The restaurant was located where “Mama Campisi's” restaurant is now on the St. Louis Hill at 2132 Edwards Street.[citation needed] Another popular claim revolves around Charlie Gitto's restaurant (then called Angelo's). According to that tale, in 1947, a chef at Angelo's was experimenting with ravioli recipes and decided to use oil instead of water.[4]

[edit] Composition, varieties and service

Generally, some type of meat or cheese is wrapped in square ravioli, breaded and deep fried, and then served with marinara sauce.[5] Parmesan cheese may also be sprinkled on top.

Toasted ravioli has experienced many variations throughout the United States, and while it is served most frequently in the St. Louis area and throughout surrounding regions of the midwest, it is available in other parts of the country as well.[citation needed] In St. Louis and the midwest, toasted ravioli typically contains beef or veal. In New England, Toasted ravioli is traditionally stuffed with provolone or parmesan cheese. In the Western United States, rare instances of toasted ravioli have been known to contain chicken. Many other ingredients have been added to toasted ravioli and chefs are still experimenting with different fillings for this famous appetizer.[citation needed]

[edit] See also

Wikibooks

[edit] External links

[edit] References

  1. ^ Rodgers, Rick; Christopher Hirsheimer (1999). Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts. Chronicle Books, p. 41. ISBN 0811816060. 
  2. ^ An article by Linda Cicero ("Cook's Corner: Meet me in St. Louis for `toasted' ravioli") in the 2007-02-07 Miami Herald observed that Linda Stradley's book, I'll Have What They're Having; Legendary Local Cuisine (2002) ISBN 0762711469 states that St. Louis is "the only city in the United States to produce this". According to Cicero, Stradley says that toasted ravioli is popular around Christmas.
  3. ^ Young, John Edward. "Tasty tour of St. Louis", Christian Science Monitor, 2002-11-06. Retrieved on 2007-07-06. 
  4. ^ Delano, Patti (2006). Missouri. Globe Pequot, 12. ISBN 0762742038. 
  5. ^ Wiederhold, Arthur (2002). Art & Rosies Home-Tested Recipes. Chronicle Books, p. 67. ISBN 0595220169. 
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