Vote for St. Louis' Most Overrated Toasted Ravioli

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       Whose t-ravs get too much recognition? | Timothy Boyd

Ahh, toasted ravioli: one of St. Louis' most beloved traditions. Some places just can't get it right, though, and you, dear readers, gave us the scoop on which t-ravs are just not worth it. We counted up the nominations, and now it's up to you to vote for St. Louis' most overrated toasted ravioli. It's a public service, really.

See also: Your Pick for St. Louis' Most Underrated Brunch Is...

And the nominees are:

Rigazzi's (4945 Daggett Avenue; 314-772-4900):

ellenda: Farotto's in Rock Hill - best in the Lou by far. Rigazzi's - terrible.

Mama Campisi's (2132 Edwards Street; 314-776-3100):

Justin Snowden: Mama Campisi's

Mangia Italiano (3145 South Grand Boulevard; ):

Suzie Gilb: Mangia's are good, but overrated. Underrated: Lemp Mansion & Fortel's cheese t-ravs.

Lombardo's (201 South Twentieth Street; 314-621-0666):

tahoetim11: lombardos are way overrated.

Continue to vote.


Location Info

Rigazzi's

4945 Daggett Ave., St. Louis, MO

Category: Restaurant

Mama Campisi's

2132 Edwards, St. Louis, MO

Category: Restaurant

Mangia Italiano

3145 S. Grand Blvd., St. Louis, MO

Category: Music

Lombardo's Trattoria

201 S. 20th St., St. Louis, MO

Category: Music


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24 comments
nickscliff
nickscliff

Most restaurants in St. Louis use Fazioi;s toasted and boiled Ravs. Including the cheese ravs.

Jason Bright
Jason Bright

There was a place on dorsett rd. Called "Bella" pizza&subs that made the tastiest t-ravs. It's gone now. Lombardo's by the airport has some good t-ravs...

Suzie Gilb
Suzie Gilb

Carmines has some amazing t-ravs, too.

Sharon Walker
Sharon Walker

I love toasted ravs ....BUT...I really got to cook them for myself. There is a fine line between frozen middles and trying to eat a rock. Toasted ravs must be cooked to absolute perfection to be the edible delicious STL appetizer that we have all come to know and love. When they are done correctly, they are worth bragging about. If too done or not done enough, they can be brutal to eat. TIP: It is just as much about the sauce as it is about the rav. The best toasted ravs would be cooked to a golden toasty brown without making them too tough...Then dip them into a medium consistency marinara sauce that will stick to the rav, not just make it wet with runny watery sauce....then sprinkle fresh grated Parmigiano-Reggiano ON THE SAUCE ON THE RAV. That is the best way to make a toasted rav. I have not found this method, nor perfectly cooked ravs in STL....yet.

Todd Markarian
Todd Markarian

Wrong. Carmines makes them in house as do all of the lombardo restaurants. And theyre really good.

Todd Markarian
Todd Markarian

Carmines makes all theirs by hand. Source: worked there as a manager and server.

Shawn Sullivan
Shawn Sullivan

Charlie Gittos house made toasted ravioli is the best.

David B Fowler
David B Fowler

Restaurants too lazy to do anything but buy frozen

Philip Nations
Philip Nations

All frozen t ravs are meh but house made t ravs are a solid member of the food family. They've gottan a bad name. Try Charlie Gitto's, not IMO's

Susan Wolters
Susan Wolters

Seriously? They probably all come from the same supplier, what restaurant has time to sit around making raviolis anymore?

dalediversity
dalediversity topcommenter

Lombardo's are by far the best. Shouldn't even be on the poll. 

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