The Best Toasted Ravioli in St. Louis, From Classic to Contemporary Monday August 12, 2024 Share Dining By Rachel Huffman Deep-fried stuffed pillows of pasta – need we say more? Toasted ravioli – or t-ravs, as the locals call them – are St. Louis’ quintessential appetizer. Although several area restaurants stake a claim to the invention, everyone can agree that the conception was a happy accident. One day in the 1950s, a cook fortuitously dropped a few ravioli into a fryer – and the rest, as they say, is history. Today, traditional toasted ravioli – and creative takes – abound. If you want to do a t-rav crawl, we’ve got the top places to stop. Anthonino’s Taverna Photo by Mark Hermes Mangiamo! The gourmet Italian-American dishes at Anthonino’s Taverna range from cioppino (fish stew) to chicken marsala to steak modiga, and every meal traditionally begins with toasted ravioli. Featured on Food Networks’ Diners, Drive-Ins and Dives, the housemade variety boasts ground beef, ricotta and Pecorino Romano. Dunk them in the aromatic marinara sauce and enjoy! Charlie Gitto’s on The Hill Photo by Cassidy Hintz Specializing in Italian-American cuisine and world-class service, Charlie Gitto’s on The Hill has been a St. Louis dining tradition for more than 40 years. Creating a backdrop for first dates, family gatherings and memorable celebrations, the restaurant possesses timeless charm reinforced by quality ingredients and vibrant flavors. Before you dig into lobster bisque, ziti primavera, seafood risotto and veal nunzio, try the toasted ravioli paired with its famous pomodoro sauce. Katie’s Pizza and Pasta Osteria Photo by Mark Hermes At this award-winning restaurant, founder and owner Katie Lee dazzles diners with her modern interpretation of regional Italian cuisine. Inspired by the time that she spent living in Florence with her mother, Lee uses fresh, seasonal and local ingredients to make creative yet approachable dishes – think burrata paired with mountain huckleberry mostarda and Prosciutto di Parma or paccheri tossed with charred cauliflower, lemon butter, cream, pistachios and Pecorino Romano. At all three locations of Katie’s Pizza and Pasta Osteria, you can also order Lee’s take on toasted ravioli featuring artichokes, basil-pine nut pesto and Parmigiano Reggiano. Lombardo’s Trattoria Photo by Mark Hermes A stone’s throw from St. Louis Union Station, Lombardo’s Trattoria delights guests with signature pastas, fresh seafood and hand-cut steaks. Don’t overlook the toasted ravioli, though. The oversized, deep-fried, meat-filled pasta is served with marinara sauce and Romano cheese, creating an irresistible combination. Pasta House Photo by Cassidy Hintz Cheers to 50 years of Pasta House! Established in 1974, the kid-friendly Italian-American eatery continues to dish out garlic cheese bread, toasted ravioli and eggplant Parmesan, alongside baked mostaccioli, pasta con broccoli and St. Louis-style pizza. Buon appetito! Salt + Smoke Photo by Mark Hermes At Salt + Smoke, barbecue is a labor of love, and you can taste the team’s passion for meat in plates of pulled pork, brisket, St. Louis-style ribs, smoked wings and fried jalapeño-Cheddar bologna – all of which come with a bacon-Cheddar popover and two sides. Special care also goes into every batch of burnt end toasted ravioli. Made by hand, the ravioli have a rich, smoky filling of chopped burnt ends, Cheddar and mirepoix. Pair them with Salt + Smoke’s tangy white barbecue sauce for a scrumptious experience. STL Toasted Photo by Mark Hermes If you’re craving a sweet spin on toasted ravioli, head to the Food Hall at City Foundry where STL Toasted makes flavors such as lemon-blackberry gooey butter cake, salted caramel apple cobbler and Oreo cheesecake truffle, along with savory flavors such as Buffalo chicken, pepperoni and Italian sausage and mushroom pot pie. Share
