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need plump thin-skinned ravioli -- fresh or frozen

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need plump thin-skinned ravioli -- fresh or frozen

nosh | Apr 26, 2006 04:05 PM

Please help with recommendations. I make a fun unique st. louis appetizer for potlucks -- "toasted ravioli," breaded and fried crisp, with tomato sauce served for dipping on the side.

I need great well-filled ravioli on the westside. I was thinking both meat-filled and cheese-filled. They can be fresh from a deli (Bay City on Lincoln?) or frozen and sold at Ralph's or Smart & Final.

Any feedback would be much appreciated. nosh

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