Charlie Gitto's Toasted Ravioli
Recipe courtesy The Hill, St. Louis, MO
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- Recipe categories: Meat, Beef, Veal, Cheese, Vegetables, Spinach, Tomato,
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Total Reviews: 4
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By Jeffmc
on November 14, 2010
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That's not the real recipe.
By mrandmrsleib_88...
Cambridge, MA
on November 17, 2008
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You preheat the oven to 350* and use the oven to cook the meat and veggies. Those are what go in the oven.
After you've put the ravioli together with the now cooked meat mixture you freeze them and then fry them at 350*.
Yum! I never knew what I was missing with STL ravioli until I met my husband. Since it's such a STL thing we now have to make our own. It's worth the work!
By beverly.belote_...
Ridgecrest, CA
on September 27, 2007
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first you wrote preheat oven, but directions to baking jumbled up with meat filling directions. Question - we are to bake THEN fry?@!
By elizabeth_1902953
Kirkwood, MO
on December 08, 2005
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These taste like the traditional St. Louis ravioli you get out. Lots of work but they freeze well.