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Toasted Ravioli Ramblings

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Toasted Ravioli Ramblings

Puget Sound Jane | Sep 19, 2001 12:23 AM

I lived in St.Louis between 1954 and 1972. I likely ate the equivalent of several good size truckloads of toasted ravioli in that town, but since coming to the Seattle area in 1973, I have yet to find a reliable purveyor of toasted rav's. (Sometimes some weird "Italian" restaurant will have them, but not for long. The Olive Garden(visible shudder)used to have 'em on their menu, and Lombardi's in Ballard now serves up a very weird version.)
Whenever I go to St.Louis, I pick up my rental car at the airport and make a beeline for Farotto's, at the corner of Manchester and McKnight, for a big cardboard box full of hot, crispy, slightly greasy toasted rav's tossed in parmesan with a side container of marinara sauce. Sometimes I get a "green salad", comprised of equal parts greens and mozzarella cheese and black olives to dressing. It's all "memory" food, the food of my childhood and adolescence.
So, you all in St.Louis are hording TONS of restaraunts and greasy spoons and little South St.Louis dives, ALL with Toasted Ravs on the menu. Can't you send one of those fine toasty rav establishments up our way? We will trade you straight across for a fish and chips establishment, and you will have your choice of salmon and chips, alaskan halibut and chips, or ling cod and chips with big fresh cut skins on fries.

For toasted ravioli's I yearn,
Jane

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