Joe Holleman

"The blend of beef, veal, pork, spinach, onions and carrots (yes, carrots) has a rich, hearty flavor. This stuff is so good, I'd eat it on a Saltine."

Lily Cichanowicz

"They are fried only lightly, and you can still taste the flavor of the fresh pasta dough used to make them. These raviolis are stuffed to the brim with a blend of beef, veal, pork, spinach, onions, carrots and spices. This special combination gives them a rich and hearty flavor."

Kaitlin Steinberg

"These ravioli are huge -- giant pillows of pasta stuffed with a blend of beef, veal, pork, spinach, onions and carrots, and they're served with a super-thick and chunky marinara sauce. This isn't an appetizer -- it's a hearty meal."

Kristin Norton

"Prepare yourself for an indulgent night of carb overloading as you dive into a world full of toasted ravioli."

Scott Hartbeck

"Toasted Ravioli is said to have originated at Charlie Gitto’s, so you certainly can’t go wrong there. However, fellow Italian restaurants Zia’s and Trattoria Marcella are also known for great takes on t-ravs."

Byron Kerman

"The overstuffed T-ravs are lightly fried, bringing out the flavor of the fresh, house-made pasta. The filling of slow-braised beef and pork, spinach, carrots, Parmesan cheese, and spices is unique and hearty."