Toasted Ravioli, An Unclear History

There is nothing like biting into fresh toasted ravioli straight from a restaurant kitchen. The crispy breaded outside dusted with Parmesan cheese juxtaposed with a pillowy soft inside filled with beef or cheese is a delight to the senses, even more so when dipped in homemade marinara sauce. This St. Louis delicacy beloved by many hails from an uncertain origin. Three restaurants in the famous St. Louis Hill neighborhood all claim to have been the first to make this renowned culinary creation.

One claim comes from Oldani’s (now called Mama’s). Their origin story states that one night in the 1940s, a cook was making scaloppini while imbibing in some wine when he accidently knocked some ravioli into the fryer. Not wanting to waste food, Mrs. Oldani sprinkled a bit of grated Parmesan on top of the fried ravioli and served it to the guys sitting at the bar that night. The guys loved it, and the dish soon became a staple in the restaurant, being advertised as early as January 1943.

Another claim comes from Angelo’s (now Charlie Gitto’s). Taking place in 1947, a waiter asked the German cook to “drop some raviolis.” The cook was still learning English, so they misinterpreted the instruction to mean they should put the raviolis into the frying oil instead of prepping them as usual. The staff went on to taste the result and were astounded at the flavor. Tweaks were made to the recipe, and the toasted ravioli was added to their menu full time. 

Lombardo’s boasts the third claim to the creation of toasted ravioli. The owner, using recipes his great aunts brought with them from Sicily, says that he has menus of the restaurant dating back to the 1930s that list toasted ravioli, around ten years earlier than the other claims.

Although it remains unclear whether Oldani’s, Angelo’s, or Lombardo’s is to thank for its creation (and many can argue for each option), what is certain is that toasted ravioli has made a profound impact on the St. Louis and Missouri culinary scene as well as our taste buds.

NOTE: This article was originally published in the Beyond the Stacks newsletter. View more "This Month in Missouri History" articles on our newsletter archive!