Toasted ravioli, or t-ravs, are meat-filled ravioli breaded and deep-fried until crisp, served with marinara for dipping. They are the defining St. Louis appetiser, born on The Hill.

The dish was invented by accident on The Hill, St. Louis's Italian neighbourhood, around the 1940s, when a cook is said to have dropped ravioli into hot oil instead of boiling water. Both Charlie Gitto's and the former Mama Toscano's have claimed the origin. However it happened, breaded-and-fried ravioli spread from the neighbourhood's red-sauce kitchens to become the city's signature starter, now found on menus across the metro and rarely anywhere else.

Where to eat Toasted ravioli in St. Louis

4 editor picks for Toasted ravioli in St. Louis, ranked by editorial score. All St. Louis signature dishes · Toasted ravioli across every city.

  • Anthonino's Taverna

    Order Toasted ravioli and the Greek-Italian pastas.

    A family taverna on The Hill, Anthonino's blends Italian and Greek cooking, from toasted ravioli to spanakopita, a casual room popular with families.

    DetailsDirections

  • Charlie Gitto's On The Hill

    Order Toasted ravioli, which the restaurant claims to have popularised.

    A Hill institution tied to the toasted-ravioli origin story, Charlie Gitto's plates red-sauce Italian classics in a clubby room.

    DetailsBookDirections

  • Zia's On The Hill

    Order Toasted ravioli and the chicken spiedini.

    A family-run Hill room going since 1985, Zia's plates generous Italian-American spiedini and pasta.

    DetailsReserveDirections

  • STL Toasted

    Order Toasted ravioli, the dish the shop is built around.

    STL Toasted took over the old Mama Toscano's space on The Hill and built a counter entirely around toasted ravioli, the breaded-and-fried dish born here.

    DetailsDirections

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Make it at home

Serves 445 minIntermediate

Ingredients

  • 1 package cheese or meat ravioli, about 20
  • 2 large eggs, beaten
  • 120ml milk
  • 150g Italian-seasoned breadcrumbs
  • 50g grated Parmesan
  • Neutral oil for frying
  • Marinara sauce, warmed
  • Extra Parmesan to finish

Method

  1. Bring a pot of salted water to a boil and cook the ravioli for 2 minutes, then drain and pat dry.
  2. Whisk the eggs with the milk in one bowl; combine breadcrumbs and Parmesan in another.
  3. Dip each ravioli in the egg wash, then coat in the breadcrumb mix, pressing to adhere.
  4. Heat oil to 180C in a deep pan. Fry the ravioli in batches for 2 to 3 minutes until golden.
  5. Drain on paper towels, dust with Parmesan and serve hot with warm marinara for dipping.

Editor tip. Par-boiling the ravioli first keeps the filling from leaking when they fry. Fresh ravioli works better than frozen.

Common allergens: Gluten, Egg, Dairy.