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Fried Ravioli, where to find?

Hypnotic23 Oct 2, 2013 01:28 PM

Haven't had these since being in St. Louis and I'm having hard time finding these in L.A. or even the Valley?

Can anybody share spots they love for this tasty appetizer, Toasted Ravioli's?

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  1. boogiebaby RE: Hypnotic23 Oct 2, 2013 01:33 PM

    I would think a chain restaurant like Claimjumper or Cheesecake Factory would have them...

    1 Reply
    1. re: boogiebaby
      Hypnotic23 RE: boogiebaby Oct 2, 2013 01:35 PM

      No, not at those chains, this explains what more about them:


    2. j
      js76wisco RE: Hypnotic23 Oct 2, 2013 02:09 PM

      Mastros has fried ravioli as an appetizer. I've had them before and they were pretty good but its the first and only time I've ever eaten fried ravioli. Might be worth a try.

      1. j
        jessejames RE: Hypnotic23 Oct 2, 2013 02:18 PM

        they have them at dan tanas, and as much as i like the spot, theirs suck.

        2 Replies
        1. re: jessejames
          kevin RE: jessejames Oct 3, 2013 07:28 PM

          Goo to know.

          The fried ravioli item on the menu has always been enticing me to order it.

          1. re: kevin
            jessejames RE: kevin Oct 3, 2013 08:34 PM

            Apart from cheesy garlic bread which is good w meatballs or with Dabney Coleman later I don't really care for their apps. Veal Karl Malden w Alfredo side or parm/fredo I'm good. Obv room for spumoni/canoli

        2. Servorg RE: Hypnotic23 Oct 2, 2013 02:31 PM

          If you don't mind driving then http://www.romaditalia.com/home.php

          1. n
            nosh RE: Hypnotic23 Oct 3, 2013 06:03 PM

            These are a St. Louis specialty, unadorned uncooked ravioli (usually beef, sometimes cheese) breaded and deep-fried. They are called "toasted ravioli," and the marinara or meat sauce is served alongside for dipping. Very easy to prepare at home if you buy frozen ravioli, bread or batter them, then fry.

            I've seen them on the menu at Enzo's in Westwood Village, but I haven't tried theirs.

            Usually served as an appetizer.

            1. Wayno RE: Hypnotic23 Oct 3, 2013 06:10 PM

              Ugh. I'd hoped when I moved back here from St. Louis I would have heard and seen the last of toasted ravioli, crab rangoon and Imo's pizza. Well, at least there are no Imo's out here.

              9 Replies
              1. re: Wayno
                kevin RE: Wayno Oct 3, 2013 07:29 PM

                What's lmos ????

                Pizza with fucking provolone and Velveeta as the cheese source.

                1. re: kevin
                  nosh RE: kevin Oct 3, 2013 08:50 PM

                  Imo's is a local chain that does St. Louis-style pizza: ultra-thin crispy crust, provel cheese (a melty blend), most of the toppings under the cheese, and cut into squares instead of wedges. I think a lot of St. Louis places do the style better than Imo's, but I love it and crave it when I visit.

                  Go Cards!

                  1. re: kevin
                    hill food RE: kevin Oct 3, 2013 09:16 PM

                    kevin - don't be hating...

                    nosh - I think your leg is being yanked a bit.

                    1. re: kevin
                      Wayno RE: kevin Oct 4, 2013 10:06 AM

                      Nosh pretty well described what an Imo's pizza is like. And the awful quasi-cheese on it is indeed provel, which is to cheese as tilapia is to fish and turkey roll is to poultry. And the crust is akin to stale matzoh. Though, I'm not sure if the word "stale" is necessary. How could you tell? This is way off topic, but, fortunately, St. Louisans don't have to rely on Imo's, as there now are many very fine pizza places there. Go Cards!

                      1. re: Wayno
                        hill food RE: Wayno Oct 4, 2013 06:39 PM

                        oh nosh described it very well, criminally well on a traitorous level (smirk) but I don't think kevin was asking exactly that.

                        I'm still of the mind that liking it is a genetic or congenital thing.

                        I had some raviolis recently from a place in rural MO that were spinach and ricotta - very nice, granted they went and ruined the sauce with insane amounts of oregano and coriander, but...

                        1. re: Wayno
                          NeverEnough RE: Wayno Oct 6, 2013 02:31 PM

                          You're just wrong.

                        2. re: kevin
                          lapizzamaven RE: kevin Oct 4, 2013 07:56 PM

                          thank you,Kevin!

                          1. re: lapizzamaven
                            kevin RE: lapizzamaven Oct 4, 2013 09:15 PM

                            What did I do now ????

                        3. re: Wayno
                          NeverEnough RE: Wayno Oct 6, 2013 02:30 PM

                          Toasted ravioli in St. Louis used to be great. I still love it but its always frozen now, at least the places I try when there. Crab Rangoon can be excellent made by the right place.

                        4. r
                          Robert Thornton RE: Hypnotic23 Oct 3, 2013 06:56 PM

                          The Draft in Studio City, a sports bar, has them.

                          1. hill food RE: Hypnotic23 Oct 3, 2013 09:22 PM

                            not really a LA answer to your specific question, but it's so darn easy at home, fresh rav, dredged in flour and a bit of cornstarch and sauteed in butter (or olive oil if ya wanta be all healthy and shit, but that's not very STL is it?)

                            1. PeterCC RE: Hypnotic23 Oct 3, 2013 10:03 PM

                              Fritto Misto has a "Fried Pillows" - " Stuffed with herb ricotta and quickly fried in vegetable oil served with cocktail sauce and roasted garlic mayonnaise".

                              9 Replies
                              1. re: PeterCC
                                ilysla RE: PeterCC Oct 3, 2013 10:57 PM

                                I like the other ravioli at Fritto Misto (never tried the fried pillows), but their food in general sometimes leaves me less than satisfied. It's not bad, and it's certainly a convenient location, but....

                                1. re: PeterCC
                                  ilysla RE: PeterCC Oct 10, 2013 09:21 PM

                                  Just tried them tonight. They came out a few minutes after we placed the order, so I'm not sure from where they're being made/sourced. Tastes okay for the first few bites, but they quickly turned kind of gross (chewy, pastry-like outer shell, relatively tasteless filling). Sauces are desperately needed for flavor enhancement.

                                  1. re: ilysla
                                    PeterCC RE: ilysla Oct 10, 2013 09:52 PM

                                    I think I've only had them once years ago. Have no recollection of what they were like. Sorry they turned out unpleasant. :(

                                    1. re: ilysla
                                      nosh RE: ilysla Oct 10, 2013 09:53 PM

                                      ilysia, are you referring to fritto misto?

                                      1. re: nosh
                                        PeterCC RE: nosh Oct 10, 2013 09:59 PM

                                        I believe she was as she was replying to my post about the pillows...

                                        (Actually, maybe a "he". There's a poster that I kept thinking was female until he clarified, was it you ilysla?)

                                        1. re: PeterCC
                                          ilysla RE: PeterCC Oct 11, 2013 12:47 AM

                                          I'M A "HE," A "HE," A "HE."

                                          Yes, that was me (I think). ;)

                                          To hill food below, I really wish I had known that b/f I had ordered it! I hate to waste food, and I'm very much one of those people who clean their plate. But even I couldn't eat the last few pillows. The server commented, "I thought you'd give up!" Is that really what you want to be saying about your food?

                                          1. re: ilysla
                                            hill food RE: ilysla Oct 11, 2013 02:28 AM

                                            yeah it's trashy yummy, but a little goes a ways.

                                        2. re: nosh
                                          ilysla RE: nosh Oct 10, 2013 10:04 PM

                                          Yes, referring to Fritto Misto. I actually sorta liked the place when I first ate there many yrs ago. The more I go, the less I like. In addition to the pre-fabricated pillows, my pasta fresca was kind of... mealy? Mildly gritty and mushy pasta. I feel like the place is the Ikea of Cal-Italian. Stylish, popular, but cheap and low-quality.

                                          The parking situation (the south half of Colorado is ALL "no parking" now in the immediate area) didn't help.

                                          Bread was complimentary and warm, though. =)

                                          Not to worry, Peter. I didn't go there specifically to try the pillows. ;) I was meeting a friend, and she suggested the place. And again, I think they're fine as long as you only have a few while they're still scalding hot.

                                          1. re: ilysla
                                            hill food RE: ilysla Oct 11, 2013 12:21 AM

                                            yes, toasted/fried ravioli are generally not considered 'high-end' (usually just refrigerated pre-fab fare) and most definitely need a sauce. 2- 3 per person are MORE than enough.

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