Toasted ravioli, a dish that has become synonymous with St. Louis, Missouri, has a rich history that spans over seven decades. This crispy, cheesy, and savory treat has captured the hearts of locals and visitors alike, but have you ever wondered how it got its name? In this article, we’ll delve into the origins of toasted ravioli, exploring its evolution, cultural significance, and the reasons behind its unique moniker.
A Brief History of Toasted Ravioli
To understand why toasted ravioli is called as such, it’s essential to know its history. The dish originated in the 1940s in St. Louis’s Italian-American community, specifically in the neighborhood known as “The Hill.” This area was home to many Italian immigrants who brought with them their culinary traditions and recipes.
One story behind the creation of toasted ravioli dates back to the 1940s, when a chef at a local restaurant, Charlie Gitto’s, accidentally dropped a ravioli into the fryer. Instead of discarding it, the chef decided to serve it to the customers, who loved the crispy exterior and gooey interior. This happy accident led to the birth of toasted ravioli.
The Evolution of Toasted Ravioli
Over the years, toasted ravioli has undergone significant changes, transforming from a simple, accidental dish to a beloved St. Louis staple. Initially, the ravioli was filled with meat, but later, cheese became the primary filling. The cooking method also evolved, with the introduction of breading and deep-frying.
In the 1960s and 1970s, toasted ravioli gained popularity in St. Louis, with many local restaurants adding it to their menus. The dish became a staple at Italian-American gatherings, parties, and events. Its popularity continued to grow, and by the 1980s, toasted ravioli had become a quintessential St. Louis dish.
The Role of Provel Cheese
Provel cheese, a blend of cheddar, Swiss, and parmesan, plays a crucial role in the flavor and texture of toasted ravioli. This cheese was specifically developed in the 1950s by a St. Louis dairy company, and it quickly became a staple in the city’s Italian-American community.
Provel cheese has a unique flavor profile that is both sharp and smooth, making it an ideal choice for toasted ravioli. The cheese is melted to perfection, creating a creamy, gooey center that complements the crispy exterior.
The Name: Why “Toasted” Ravioli?
So, why is it called toasted ravioli? The name “toasted” might seem misleading, as the dish is actually deep-fried, not toasted. However, the name “toasted” refers to the browning process that occurs when the ravioli is cooked.
When the ravioli is deep-fried, the breading turns golden brown, giving it a toasted appearance. This browning process is similar to toasting, where the surface of the bread is browned to create a crispy texture. The name “toasted” ravioli is a nod to this browning process, which is essential to the dish’s flavor and texture.
Cultural Significance of Toasted Ravioli
Toasted ravioli is more than just a dish; it’s a cultural icon that represents the city of St. Louis and its Italian-American heritage. The dish has become a staple at local events, parties, and gatherings, and its popularity continues to grow.
Toasted ravioli has also played a significant role in St. Louis’s culinary scene, with many local restaurants and chefs putting their own spin on the classic dish. The dish has been featured in numerous food publications, and it has even been recognized by the James Beard Foundation as a “quintessential American dish.”
Toasted Ravioli in Modern Times
Today, toasted ravioli remains a beloved St. Louis staple, with many local restaurants and chefs continuing to innovate and experiment with the dish. The rise of social media has also contributed to the dish’s popularity, with many food enthusiasts sharing their toasted ravioli experiences and creations online.
In addition to its cultural significance, toasted ravioli has also become a major tourist attraction, with many visitors flocking to St. Louis to try the dish. The city’s toasted ravioli scene has been featured in numerous travel publications, and it continues to be a major draw for foodies and tourists alike.
Conclusion
Toasted ravioli is a dish that has captured the hearts of many, and its unique name is a testament to its rich history and cultural significance. From its accidental creation to its current status as a St. Louis staple, toasted ravioli has come a long way.
Whether you’re a local or a visitor, toasted ravioli is a must-try dish that is sure to delight your taste buds. So, the next time you’re in St. Louis, be sure to stop by one of the many local restaurants that serve this beloved dish, and experience the magic of toasted ravioli for yourself.
| Year | Event | Description |
|---|---|---|
| 1940s | Creation of Toasted Ravioli | A chef at Charlie Gitto’s accidentally drops a ravioli into the fryer, creating the dish. |
| 1950s | Development of Provel Cheese | A St. Louis dairy company develops Provel cheese, a blend of cheddar, Swiss, and parmesan. |
| 1960s-1970s | Popularity of Toasted Ravioli Grows | Toasted ravioli becomes a staple in St. Louis’s Italian-American community, with many local restaurants adding it to their menus. |
| 1980s | Toasted Ravioli Becomes a St. Louis Staple | Toasted ravioli becomes a quintessential St. Louis dish, with its popularity continuing to grow. |
- Charlie Gitto’s: A St. Louis restaurant that claims to be the birthplace of toasted ravioli.
- Provel Cheese: A blend of cheddar, Swiss, and parmesan cheese that is specifically developed for toasted ravioli.
- The Hill: A St. Louis neighborhood that is home to many Italian-American restaurants and is known for its toasted ravioli.
What is toasted ravioli, and how did it originate in St. Louis?
Toasted ravioli is a popular St. Louis dish consisting of breaded and deep-fried ravioli filled with meat, cheese, or vegetables. The origins of toasted ravioli date back to the 1940s in St. Louis’s Italian-American community, specifically in the city’s historic neighborhood, The Hill. According to local legend, toasted ravioli was accidentally created by a chef named Charlie Gitto Jr. at his restaurant, Charlie Gitto’s “On the Hill.” Gitto claimed that a malfunctioning fryer caused his ravioli to be dropped into hot oil, resulting in a crispy, golden-brown treat.
The dish quickly gained popularity among locals and visitors alike, becoming a staple of St. Louis cuisine. Over time, various restaurants and chefs have put their own spin on the recipe, experimenting with different fillings and seasonings. Despite its evolution, toasted ravioli remains a beloved symbol of St. Louis’s rich cultural heritage and culinary history.
What is the typical filling for toasted ravioli in St. Louis?
In St. Louis, the traditional filling for toasted ravioli is a blend of ground beef, pork, and a mix of cheeses, including parmesan, mozzarella, and ricotta. The filling is typically seasoned with Italian herbs and spices, such as basil, oregano, and garlic. Some variations may include additional ingredients like onions, bell peppers, or mushrooms. The filling is then wrapped in a thin layer of pasta dough, which is sealed and breaded before being deep-fried to a crispy golden brown.
While some modern recipes may deviate from the classic filling, the traditional meat and cheese combination remains the most iconic and widely recognized in St. Louis. Many local restaurants and chefs take pride in their secret recipes, which often involve a delicate balance of flavors and textures that have been perfected over generations.
How is toasted ravioli typically served in St. Louis?
Toasted ravioli is often served as an appetizer or snack in St. Louis restaurants and bars. It is typically accompanied by a side of marinara sauce for dipping, although some variations may include other dipping sauces like garlic butter or ranch dressing. In some cases, toasted ravioli may be served as part of a larger Italian-American meal, paired with pasta dishes, salads, or other fried appetizers.
When served in a social setting, toasted ravioli is often shared among friends and family, much like a platter of fried calamari or onion rings. The crispy, bite-sized morsels are easy to grab and go, making them a popular choice for parties, sporting events, and other gatherings.
What is the cultural significance of toasted ravioli in St. Louis?
Toasted ravioli holds a special place in the cultural heritage of St. Louis, particularly within the city’s Italian-American community. The dish is often associated with family gatherings, holidays, and other celebrations, where it is served alongside traditional Italian-American cuisine. Toasted ravioli has also become a staple of St. Louis’s culinary identity, symbolizing the city’s rich history of immigration and cultural exchange.
As a beloved local dish, toasted ravioli has been featured in various St. Louis events and festivals, including the annual “Taste of St. Louis” festival. The dish has also been recognized by food critics and enthusiasts nationwide, earning St. Louis a reputation as a hub for innovative and delicious Italian-American cuisine.
Can toasted ravioli be made at home, and what are some tips for preparation?
Yes, toasted ravioli can be made at home with a few simple ingredients and some basic cooking equipment. To prepare toasted ravioli, start by making or purchasing fresh pasta dough, which can be filled with your choice of ingredients. The dough is then sealed, breaded, and deep-fried in hot oil until crispy and golden brown.
Some tips for preparing toasted ravioli at home include using high-quality ingredients, such as fresh cheese and herbs, and being careful not to overfill the pasta dough. It’s also essential to heat the oil to the correct temperature (usually around 375°F) to achieve the perfect crispy exterior and tender interior. Experimenting with different fillings and seasonings can also help you create a unique and delicious variation of toasted ravioli.
How has toasted ravioli evolved over time, and what are some modern variations?
Over time, toasted ravioli has evolved to include a wide range of fillings and seasonings, from traditional meat and cheese to more modern ingredients like lobster, spinach, and sun-dried tomatoes. Some restaurants and chefs have also experimented with different breading techniques, such as using panko breadcrumbs or adding spices to the breading mixture.
Modern variations of toasted ravioli may also include unique dipping sauces, such as garlic aioli or lemon-herb butter. Some chefs have even incorporated toasted ravioli into larger dishes, such as salads or pasta bowls, or used it as a topping for soups or casseroles. Despite these innovations, the classic recipe remains a staple of St. Louis cuisine, and many locals continue to enjoy it in its traditional form.
Where can I try authentic toasted ravioli in St. Louis?
For an authentic toasted ravioli experience in St. Louis, visit Charlie Gitto’s “On the Hill,” the restaurant where the dish was allegedly invented. Other popular spots for toasted ravioli include Mama’s on the Hill, Adriana’s, and Lorenzo’s Trattoria, all of which offer their own unique take on the classic recipe.
When trying toasted ravioli in St. Louis, be sure to pair it with a side of marinara sauce and a cold beer or glass of wine. Many local restaurants and bars also offer toasted ravioli as part of a larger Italian-American meal or as a snack to enjoy while watching sports or live music.