Toasted ravioli

A type of fried or baked ravioli

Toasted Ravioli

File:Toasted Ravioli.jpg

A plate of toasted ravioli served with marinara sauce

Toasted ravioli is a popular appetizer in Italian-American cuisine, particularly in the St. Louis area. Despite its name, toasted ravioli is typically deep-fried rather than toasted.

History

The origins of toasted ravioli are somewhat disputed, but it is widely believed to have been created in the 1940s in an Italian neighborhood of St. Louis known as "The Hill." According to local legend, a chef accidentally dropped ravioli into hot oil instead of water, resulting in the crispy, delicious dish now known as toasted ravioli.

Preparation

Toasted ravioli is made by breading ravioli and then frying it until it is golden brown. The ravioli is typically filled with meat, cheese, or a combination of both. After frying, the ravioli is often sprinkled with grated Parmesan cheese and served with a side of marinara sauce for dipping.

Ingredients

• Ravioli (meat or cheese-filled)
• Breadcrumbs
• Eggs
• Parmesan cheese
• Marinara sauce
• Oil for frying

Serving

Toasted ravioli is usually served as an appetizer or snack. It is a popular dish at parties and gatherings, often accompanied by a variety of dipping sauces. In St. Louis, it is a staple on the menus of many Italian restaurants.

Cultural Significance

Toasted ravioli has become a symbol of St. Louis cuisine and is celebrated in the city. It is a must-try dish for visitors and is often featured in local food festivals and events.

Related pages

• Ravioli
• Italian-American cuisine
• St. Louis, Missouri
• Appetizer