Toasted ravioli, also commonly known as breaded deep fried ravioli or deep fried ravioli, is a popular appetizer cooked with dry heat in an oven. The dish is commonly prepared at home and is a regular feature in the menus of almost all restaurants in St. Louis. It has often been claimed that the appetizer was popularized in the US in St. Louis. Some even go to lengths to say that the dish was 'created' in the US but historians disagree. Across the US, the dish is popular in areas that have dominant Italian neighborhoods.
Origin
It is largely believed that the roots of roasted ravioli can be traced back to Sicily, where deep fried ravioli filled with a sweet stuffing is a popular Christmas dessert. There is, however, no concrete evidence to trace the dish to one particular civilization or area. Various chefs from The Hill (Italian neighborhood of St. Louis) claim to be the creators of the dish. Chef Terry Hill has often stressed that he invented the appetizer in 1933 at the Oldani's restaurant.
Another claim makes Charlie Gitto's resturant, Angelo's, the creator of toasted ravioli. As the story goes, in 1947, a resident Angelo's chef, Gina Oldani, dropped the pasta accidently into oil instead of dropping it into the water and thus, the appetizer was made.
Origin of the dish has, however, not been determined for sure and it seems that the roots will remain largely unclear, specifically due to the nature of the preparation and its ingredients that are an amalgamation of various cultures and cuisines.
Ingredients and Preparation
Ravioli, eggs, cheese, seasoned breadcrumbs and oil are the essential ingredients used in the preparation of toasted ravioli. The ravioli used depends on personal tastes and preferences. However, beef and cheese are mostly used. Although fresh pasta is preferred, frozen works just as well if thawed properly. The breadcrumbs used are often seasoned with a traditional Italian seasoning. When that is not available, other seasoning blends can be used. Eggs are used as a binding agent as well as a tastemaker.
Deep fried ravioli is an easy dish to make. The pasta that has been rolled with cheese or meat, is breaded and deep fried till done. When done, the pasta shell is dry, lightly crispy, and golden brown in color.
Serving
Traditionally, toasted ravioli is served hot, as an appetizer accompanied by Marinara sauce. Parmesan cheese is a popular topping and the shredded cheese is sprinkled over steaming hot ravioli that is fresh out of the oil.
Trivia
With most people looking for a healthy option as far as foods go, chefs have experimented with the traditional toasted ravioli recipe and come up with a lot fat version. With lean meat and low-fat cheese, this version is baked and not fried. Chefs who have mastered the healthy toasted ravioli insist that there is very slight, if any, difference in taste.