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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 .
It was founded in 1939, by Leopold Oldani, and is credited with the invention of toasted ravioli, which is considered a key example of the Cuisine of St. Louis. It was renamed Mama Campisi's in 1982, and continued under that name until 2005, when it was closed down.
St. Paul Cossetta's has morphed from a tiny Italian market, which opened in 1911, into a destination that includes two restaurants, a pastry shop, and a (much bigger) market. Devotees say the food ...
Charlie Gitto's Italian restaurant has been a St. Louis institution since its founding in 1981. The restaurant takes credit for being the birthplace of toasted ravioli, but another signature dish ...
Four other Missouri dishes made the list, including Kansas City's burnt ends (No. 38), St. Louis' toasted ravioli (No. 89), St. Louis-style ribs (No. 138) and St. Louis' fried brain sandwich (No ...
Toasted ravioli: Midwest St. Louis, Missouri: A dish of breaded, deep-fried ravioli, found on the menus of many St. Louis restaurants including those of the Hill, a predominantly Italian neighborhood. [61] Seattle-style teriyaki: West Seattle, Washington
The stories differ, but some accounts suggest the dish was created when a cook accidentally knocked an uncooked ravioli into the fryer. In any case, "T-ravs" remain popular in St. Louis, though ...
Maull's is a popular brand of barbecue sauce in the St. Louis area. Restaurants on The Hill reflect the lasting influence of the early 20th-century Milanese and Sicilian immigrant community. Two unique Italian-American style dishes include "toasted" ravioli, which is breaded and fried, and St. Louis-style pizza, which has a crisp, thin crust ...