Taste of Home_-_October 2019

TASTEOFHOME.COM OCTOBER/NOVEMBER 2019 15

HIDDEN OBJECT

Spot this pumpkin spice

latte in this issue, and

you could win a Taste of

Home cookbook. (In our

last issue, the cheese

wedge was on page 26.)

Go to our website to

enter and to read the

complete guidelines.

tasteofhome.com/

hiddenobject

CUT DOWN ON

CONTAMINATION

AND MAKE

CLEANUP A

BREEZE WITH THIS

STURDY BAMBOO

CUTTING BOARD

WITH COLOR-

CODED MATS FOR

BEEF, POULTRY,

VEGGIES, CHEESE

AND MORE.

Seville Classics Cutting Board

with Mats $30 sevilleclassics.com

Stuff We Love

Hometown Homemade

GET EVEN MORE! What dish is your hometown known f or?

Check out our state-by-state guide of the most iconic foods

across America. tasteofhome.com/iconicfoods

In St. Louis, Missouri, regular ravioli is just a gateway food.

There, they take those little pillows of meat- or cheese-filled

deliciousness, fry ’em till golden and crispy, and top with a

sprinkle of grated Parmesan. Like many beloved American

dishes, it’s said toasted ravioli (called “t-ravs” by locals) was

created by accident—a cook at Oldani’s restaurant tipsily

bumped some ravioli into the deep fryer and passed it off

to barf lies as a new delicacy in the 1940s. As with so many

things deep-fried, they were a hit, and the concoction soon

spread through the city. Try our version below, and serve

with marinara for a satisfying snack or appetizer.

Try the T-Ravs

St. Louis

To a s t e d R av i o l i

Thaw one 9-oz. pkg. frozen

beef or cheese ravioli. In

a shallow bowl, mix 1 cup

bread crumbs, ¹₄ cup

shredded Parmesan cheese

and 2 tsp. dried basil. Place

1 cup all-purpose flour and

2 lightly beaten large eggs in

separate shallow bowls. Dip

ravioli in flour to coat; shake

off excess. Dip in egg, then

in crumb mixture, patting to

help coating adhere. In a large

electric or cast-iron skillet,

heat ¹₂ in. of oil to 375°. Fry

ravioli, a few at a time, until

golden brown, 1-2 minutes

per side. Drain on paper

towels. If desired, sprinkle

with minced fresh basil and

Parmesan cheese. Serve

warm with marinara sauce.

1 piece: 73 cal., 5g fat (1g sat.

fat), 6mg chol., 117mg sod., 6g

carb. (1g sugars, 1g fiber), 2g

pro. Makes about 1¹ ₂ dozen.

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