Where Pasta Is Always In Progress
Louisa Foods loves pasta. That’s why we’re always looking for new ways to enjoy it. Which ingredients can we try next? How can we reimagine a family favorite? From our famous Toasted Ravioli to new innovations yet to come, we can’t wait to cook something special with you.
Evolving Toasted Ravioli
When Louisa Foods added Toasted Ravioli to our roster in the 1960's, it was an instant hit. (And understandably; it's delicious.) But we didn't stop there. Over the years, we kept exploring new ways to make our legendary recipe even better.
First
The St. Louis Original
Filled with seasoned ground beef, lightly breaded and toasted, our first Toasted Ravioli hit the market in the late 60’s and quickly became a local favorite.
Then
New Flavors & Ingredients
Over the next several decades, we added new filling ingredients such as Ricotta and Asiago cheeses, Italian sausage and spicy Buffalo chicken.
The History of Louisa Foods Toasted Ravioli
St. Louis is famous for Toasted Ravioli. For over 50 years, Louisa Foods has been producing this stuffed, breaded, and fried local favorite in both fresh and frozen forms for everyone to enjoy.
1960s
Louisa Foods begins producing a local favorite breaded appetizer in St. Louis, Missouri.
1970s-80s
Continued to refine our signature process for making and breading ravioli.
1990s
Large national restaurant chains begin to serve Louisa Toasted Ravioli on their menus.
2000s
Grocery stores start carrying Louisa Toasted Ravioli—which now includes 5 varieties.
2020s
Toasted Ravioli inspires new favorites like Toasted Mac & Cheese.
EVOLUTION OF PASTA
All Pasta. All Day.
Louisa’s approach to updating pasta means thinking about pasta from every angle, every day.
Pasta Appearance
We engineer our own pasta dies to create unique shapes and sizes.
Pasta Texture
We consider flour type and egg/water ratio to create the ideal bite.
Pasta Filling
We research ingredient trends, then create unique recipes from scratch.