For a very sneaky and very tasty treat, a lot of refrigerated sections have premade raviolis - I found a chicken parm ravioli that was absolutely stellar, and lobster ravioli makes some really out of this world T-Ravs.
Great video. STL toasted raviolis are almost always filled with a minced/meat filling, cheese is sometimes but not usually an option. Getting harder to resist buying a pasta roller by the day.
Created in St. Louis in a historic Italian neighborhood called The Hill. Now, several restaurants there claim the invention of the Toasted Ravioli. Mama's, Lombardo's, Amighetti's, are some of the main ones. The story I heard for the naming was that whichever chef truly invented it first preferred to called it Toasted, as "Fried Ravioli" did not sound as appealing. Also, created this before I watched. T-Ravs really do not ever have cheese filling. It is always minced beef, with herbs and onion, garlic, etc.
I don't understand why we call them toasted when they are fried, but St. Louisians have nicknamed our delicious, golden pasta pillows Toasted Ravs or T-Ravs. Traditional T-Ravs have a Italian seasoned beef or veal mince inside that is ground so fine, it is like a paste. I made it sound gross, but it is delish! I prefer 4-cheese filled T-Ravs, but don't tell anyone or they may make me move. 😅
That’s also called “Pastel” in Brazil. It’s a very popular “street” food. It’s a larger ravioli filled with all sorts of savoury goodies (beef, chicken, ham & cheese), including sweet versions as well. I know it too well as my parents used to own a “Pastelaria” selling these snacks for almost 40 years back from 60s to the late 90s.
As a St. Louis native who also lived in Brazil for 4 years... pastel is very different. Pastel is more like a super good meat pie. These are different. Hard crunch on the edges that almost snap. Pillow soft middle. Almost always veal and beef mixed. Minimal italian seasoning and marinara to dip... covered in parm.
My favorites were from Phil's BBQ back in the 1980's. They used the BBQ sauce from the vats the ribs were soaked in full of beefy and porky goodness and bits of char. On the higher end I have had toasted ravs with smoked spare ribs, the rendered fat from the inside made them like soup dumplings served with a spicy tomato sauce with sweet Peppadew Peppers in it, so jaw dropping.
sorely disappointed you didn't do St. Louis style pizza. I think that & gooey butter cake are very important staples and I would have chose either of those over this. I love toasted ravioli but that provel pizza oh my-my...
That looks very fun but at the same time looks also time consuming I mean can you get ravioli that's already made I just put it in some bread crumbs and then fry it up
So you're telling me that Olive Garden lied to me and this isn't from Italy? What next, you gonna tell me that carbonara isn't traditionally made with cream? Insanity!
Double frying gives a more crisp result. The first fry dehydrates the pasta, the second fry finishes cooking it. Look into the kitchen at any fast food place, especially McDonald's, and you'll see they always double fry their fries. So it is here.
The first fry gets the cooking process going, the second fry cooks off moisture that comes to the surface of the food after it's rested after the first fry. Double frying lends a crispier, more gb end result. It's a technique you can use with a lot of fried savory foods.
So to answer to your question as to why it’s called toasted instead of fried is because back when it was created the restraunt didn’t think calling it fried ravioli would be appealing for customers so the called it toasted instead
You're thinking of the frozen stuff you buy in the market...That has already been fried, and you're now just reheating. Go to any restaurant on the hill that makes their own from scratch and they will tell you it is fried.
I don’t like to be negative, but when someone puts a video out teaching people something, it should be done correctly. Your dough was too dry. If it is hard to kneed, do not just cover it with plastic for a couple minutes, add a little water until it becomes hydrated enough and then only stop kneeding when the dough bounces back up at you quickly when you press a finger into it.
For a very sneaky and very tasty treat, a lot of refrigerated sections have premade raviolis - I found a chicken parm ravioli that was absolutely stellar, and lobster ravioli makes some really out of this world T-Ravs.
Great video. STL toasted raviolis are almost always filled with a minced/meat filling, cheese is sometimes but not usually an option. Getting harder to resist buying a pasta roller by the day.
Thanks man. Do it! Pasta making is a lot of fun. Prepare to go down a rabbit hole.
Dude buy refrigerated ravioli and bread them. They’re great
@@slayreshilkett8173costco frozen ravioli is friggn awesome, im guessing just cook it and set aside until ready to bread? 🤔🤷🏼♂️🍺
@@boknows8936 bread them straight from the refrigerated package and fry them, they’re amazing
Created in St. Louis in a historic Italian neighborhood called The Hill. Now, several restaurants there claim the invention of the Toasted Ravioli. Mama's, Lombardo's, Amighetti's, are some of the main ones. The story I heard for the naming was that whichever chef truly invented it first preferred to called it Toasted, as "Fried Ravioli" did not sound as appealing. Also, created this before I watched. T-Ravs really do not ever have cheese filling. It is always minced beef, with herbs and onion, garlic, etc.
I am going to make these Saturday!!!!!
I don't understand why we call them toasted when they are fried, but St. Louisians have nicknamed our delicious, golden pasta pillows Toasted Ravs or T-Ravs. Traditional T-Ravs have a Italian seasoned beef or veal mince inside that is ground so fine, it is like a paste. I made it sound gross, but it is delish! I prefer 4-cheese filled T-Ravs, but don't tell anyone or they may make me move. 😅
St. Louis thanks you for the food plug
They look absolutely tremendous 👍✅
ty!
That’s also called “Pastel” in Brazil. It’s a very popular “street” food. It’s a larger ravioli filled with all sorts of savoury goodies (beef, chicken, ham & cheese), including sweet versions as well. I know it too well as my parents used to own a “Pastelaria” selling these snacks for almost 40 years back from 60s to the late 90s.
As a St. Louis native who also lived in Brazil for 4 years... pastel is very different. Pastel is more like a super good meat pie. These are different. Hard crunch on the edges that almost snap. Pillow soft middle. Almost always veal and beef mixed. Minimal italian seasoning and marinara to dip... covered in parm.
My favorites were from Phil's BBQ back in the 1980's. They used the BBQ sauce from the vats the ribs were soaked in full of beefy and porky goodness and bits of char. On the higher end I have had toasted ravs with smoked spare ribs, the rendered fat from the inside made them like soup dumplings served with a spicy tomato sauce with sweet Peppadew Peppers in it, so jaw dropping.
sorely disappointed you didn't do St. Louis style pizza. I think that & gooey butter cake are very important staples and I would have chose either of those over this. I love toasted ravioli but that provel pizza oh my-my...
That looks very fun but at the same time looks also time consuming I mean can you get ravioli that's already made I just put it in some bread crumbs and then fry it up
Yeah that's sort of not really the point.
I was thinking the same thing is an appetizer after all
The dirty pot is a turn off
As our friend Rick Sanchez says: "So safe, so comfortable, so Shoney's!"
Missouri is the Shoney's state.
So you're telling me that Olive Garden lied to me and this isn't from Italy? What next, you gonna tell me that carbonara isn't traditionally made with cream? Insanity!
LOL
I was looking to see if you had done SoCal and you did. This recipe beats those fish tacos from SoCal though
This looks so gooood man i am gonna make this for sure
Sloppy Joe Montana’s? Also, you need to do us up a recipe for those!
Can you explain the purpose of the double fry? Why not just fry once at a hotter temp for longer?
Double frying gives a more crisp result. The first fry dehydrates the pasta, the second fry finishes cooking it. Look into the kitchen at any fast food place, especially McDonald's, and you'll see they always double fry their fries. So it is here.
The first fry gets the cooking process going, the second fry cooks off moisture that comes to the surface of the food after it's rested after the first fry. Double frying lends a crispier, more gb end result. It's a technique you can use with a lot of fried savory foods.
I barely know my own country's "cousine" to tell you whats in Montana. Look forward to it tho!
El mal de ojo 🙏🏽🙏🏽🇲🇽✊🏽🇺🇸😱😱😱😱
😮😮😮🤤
Thats a whole meal
Why cant i find Minnesota?
So to answer to your question as to why it’s called toasted instead of fried is because back when it was created the restraunt didn’t think calling it fried ravioli would be appealing for customers so the called it toasted instead
🙏😎😋
The typical t-rav has minced veal. Extremely beefy and gamey. Can’t beat it
Butte Pasties
At 9:23 you can see why this recipe is a fail.
You didmt make the meat filling
No meat??
St.Louis "toasted" ravioli is cooked in the oven...not fried.
You're thinking of the frozen stuff you buy in the market...That has already been fried, and you're now just reheating. Go to any restaurant on the hill that makes their own from scratch and they will tell you it is fried.
I don’t like to be negative, but when someone puts a video out teaching people something, it should be done correctly. Your dough was too dry. If it is hard to kneed, do not just cover it with plastic for a couple minutes, add a little water until it becomes hydrated enough and then only stop kneeding when the dough bounces back up at you quickly when you press a finger into it.