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toasted ravioli -- st. louis specialty -- need great ravioli

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toasted ravioli -- st. louis specialty -- need great ravioli

nosh | Apr 24, 2006 11:45 PM

Before you get your St. Louis pizza -- cut into squares, ultra-thin crust with provel cheese (a rich melting provolone) atop the toppings -- gosh how i love thee...

Before the pizza comes the appetizer -- "toasted" ravioli. Breaded, deep-fried ravioli, usually plump and meat-filled, served with a tomato-meat-sauce for dipping on the side, usually 6 or 8 to an order. Crispy, hearty, savory -- wonderful all around. Used to be my go-to dish to bring to potlucks.

So there is a party this weekend. Host has a fry-baby and fresh oil. I have the sauce frozen and ready. Now I need the raw material -- plump delicious ravioli with a relatively thin skin either fresh or frozen but available to be dipped, coated, breaded, fried and devoured. I'd get mostly meat but some cheese for the vegetarians. I live in Westwood -- would go to Santa Monica or Culver City or other westside to pick up some excellent ravioli either fresh or frozen -- about five or six dozen plus a few to test beforehand. If someone knows of a great brand available in a store that's cool too.

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