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Smitten_Mocha t1_jduh5lf wrote

In St. Louis, we call those Toasted Ravioli.

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avan2110 OP t1_jdw5wci wrote

Imo’s is actually the only place I’ve tried them before it’s been around seven years though.

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duggedanddrowsy t1_jdttrra wrote

Those look so good, do you have a recipe?

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avan2110 OP t1_jdx6yei wrote

I didn’t use a recipe. I just took store bought ravioli, dipped them in buttermilk, dipped them in Italian breadcrumbs, and fried them until they were golden.

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duggedanddrowsy t1_jdxyiu6 wrote

Well then I’m doing that from now on, in the past I’ve always gotten those frozen toasted ravioli and they’re never any good

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Tulin7Actual t1_jdto5dq wrote

Never heard of fried. Those deep fried?

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avan2110 OP t1_jdtovdg wrote

Yeah dipped in buttermilk and breadcrumbs then deep fried.

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Tulin7Actual t1_jdtp4mb wrote

Never heard of doin that. had them toasted but not deep fried. This might take a min to process and consider.

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avan2110 OP t1_jdtptu7 wrote

Toasted ravioli is generally deep fried ravioli in olive oil I believe.

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Tulin7Actual t1_jdtqbhu wrote

Wouldn’t that just be fried? I brushed them and baked them to toast em a lil.

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TimeForHugs t1_jduv9sp wrote

Toasted ravioli originated in St Louis, Missouri and despite the name they're usually fried. That's not to say they can't be baked though. Just origin wise it's kind of one of those misleading names.

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SloWi-Fi t1_jdtz7rp wrote

I'm starving after seeing this

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SteffeEric t1_jdu14bn wrote

I like to put maple syrup on a couple of mine for a dessert like treat.

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BadaBina t1_jdv8g5p wrote

Damn. That sauce looks so good. My marinara sauce always turns out too dark tasting and heavy. Flat. Which is a shame because I make a sammich called the Tony Ravioli. It's a great sammich, but the sauce can let it down. Your ravioli is making my tummy cry out in yearning. God dammit, now I am starving.

Please read the word, "Sauce" in Jacques Pépin's voice. Thank yoooou.

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