(Originally written May 9, 2014)
Now, when I was in high school, I pretty much subsisted on ravioli. I didn’t know how to cook, but I could empty a can of Chef Boyardee’s and put it in the microwave. So if I was left to make my own dinner, I knew what I was having. That said, I never had any raviolis that looked like this:
The Rome’n Chariot truck proudly proclaims that it was featured on Eat St, and I think I might have seen that episode. Its menu of Italian comfort food mostly consists of breaded sandwiches, but when I saw the toasted ravioli on the menu, my mind was made up. Deep-fried for a crunchy texture with a dusting of parmesan, these spinach-flavoured pillows of goodness were made for dunking in the mild marinara sauce. I could’ve used something with a bit more kick, but I certainly can’t complain about portion size—7 for $10 seems about right.
