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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 .
Ervin's restaurant, Mama's On The Hill, claims to have invented the dish some 80 years ago when a tipsy chef accidentally dropped an order of ravioli into hot oil and still served it to a regular ...
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.
View Recipe. Crispy Baked Ravioli with Red Pepper & Mushroom Bolognese. Legend has it that toasted ravioli originated with a St. Louis chef dropping the pasta in hot oil instead of water ...
St. Louis Toasted Ravioli This classic ’80s appetizer took the classic ravioli and brought it to the forefront, a bar snack that was gobbled up the moment it hit the table.
St. Louis-style barbecue: grilled spare ribs, which is notably faster than cooking over indirect heat. The ribs are heavily sauced with a tomato-based sweet and vinegary barbecue sauce. [10] Pork steaks are cut from pork shoulder and are well-known in St. Louis, but did not originate in the city. St. Louis-style pizza
Toasted ravioli works in the air fryer too, meaning you can skip all of the oil for an even more perfect appetizer. Get the Toasted Ravioli recipe . PHOTO: ERIK BERNSTEIN; FOOD STYLING: BROOKE CAISON
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