Missouri – Toasted Ravioli or T-ravs

Welcome to The Show-Me State and another Great Plate!

Back in the 1940s, in St. Louis’s Italian-American neighborhood The Hill, someone made one of the most glorious culinary whoopsies in food history. Two restaurants still argue about who did it first. At Charlie Gitto’s (then Angelo’s) legend has it, a frazzled chef dropped ravioli into a pot of hot oil instead of boiling water one busy night in 1947. Instead of crying over spilt marinara, they served it up, and the crowd went wild! Mama’s on The Hill (then Oldani’s) story is even juicier. They claim a cook (possibly a little tipsy) made the same mistake… or maybe a German cook, Fritz, just misunderstood “drop some ravioli” and went straight for the fryer. Either way, the ravioli came out golden and crunchy, and everyone agreed: mistakes taste delicious.

Lemme tell ya somethin’, hon, this ain’t no store-bought ravioli situation. Our chefs went all out, makin’ that dough from scratch, just like Nonna on The Hill. Stuffed it full of ricotta, mozzarella, and parmesan because one cheese just ain’t enough, ya know? Then we bread it, toast it up nice and crispy, golden brown. Comes with our house-made marinara for dippin’, and if you’re feelin’ fancy, we got some pesto too.

It’s crunchy, cheesy, and pure St. Louis comfort. The kinda meal that makes ya say, “Oh yeah, that’s the good stuff, right there.”

$17.95

11/05/2025 – 11/09/2025