The Story of the Toasted Ravioli

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Any Gateway City native will tell you we prefer traditions of the artery-clogging type. No cookout is complete without that fatty chunk of butt flesh we call the pork steak, and forget about calling it dessert unless there's five pounds of butter in it and it's gooey. The king of our town's fattening feasts, however, must be the toasted ravioli. Though the tale of its invention is still hotly debated, most with a stake in the story agree The Hill gave birth to the T-Rav when a chef accidentally dropped a few ordinary raviolis into the fryer. A breadcrumb coating and a side of marinara later, and our town's Italians can proudly claim they cranked out an item that, to this day, tops every appetizer menu in the area.

We caught up with the folks at Mama Toscano's, The Hill's dominant toasted ravioli cranker outer, as well as the Favazza's crew, a restaurant known for serving up more than its share of the deep fried delictable. Watch the video for more, and if you haven't hit The Hill to indulge yourself lately, seriously...what the hell?

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