× Expand screengrab Kevin Hart and Ice Cube respond to St. Louis' unique cheese concoction, provel.

Ice Cube and Kevin Hart had never heard of toasted ravioli until they visited the KTVI (Fox 2) station last month.

“The only ravioli I ever heard of is the kind in the can,” Hart said as KTVI personality Kevin Steincross pulled out a plate of T-Ravs in studio.

While driving through St. Louis in December to promote the upcoming movie Ride Along 2, Hart and Ice Cube agreed to sample the holy trinity of St. Louis foods: Imo’s pizza, T-Ravs, and a Ted Drewes frozen custard. KTVI released the video of the taste test on Tuesday, and within two hours, the video had already been viewed 600,000 times, according to Facebook analytics.

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The video is worth watching—regardless of whether you think provel is a godsend or an abomination—for Ice Cube’s reactions alone. Turns out, the rapper-turned-actor is a real fan of St. Louis food, even if his co-star Hart isn’t.

In the video, Ice Cube first seems hesitant to even try toasted ravioli. He reaches for one, changes his mind, and asks what’s inside the fried pasta shell. When Steincross tells him it’s beef, he prepares himself for a taste, then seems relieved—and genuinely delighted—to find that it’s tasty.

“That’s nice,” he tells Steincross with a smile and a raise of his eyebrows.

Not to be outdone, Hart grabs a T-Rav, takes a bite, and screams with delight. Steincross asks him to rate it on a ten-point scale.

“One to ten ain’t enough,” Hart shrieks.

“You need an eleven?” Steincross asks.

“Give it a twelve,” Hart responds. Ice Cube agrees.

Talking to reporters later, Hart seems to have soured on T-Ravs.

“Cube liked it,” he said about toasted ravioli. “I’m more of a health nut.”

Ice Cube also seemed to enjoy the Imo’s Pizza and Ted Drewes. In the video, he describes provel as “some nice cheese,” and he says his concrete “tastes better than ice cream.”

Take that, Jimmy Kimmel.

Contact Lindsay Toler by an email at LToler@stlmag.com or on Twitter @StLouisLindsay. For more from St. Louis Magazine, subscribe or follow us on Facebook and Twitter.