I was just like other travelers before me as I stood under the Arch in St. Louis. I am in the Gateway to the West not for any particular reason, other than toasted ravioli tasting. The stomach filling and diet-breaking dish was reportedly born out of the Italian neighborhood southwest of the city. Ravioli can just be ravioli, but in St. Louis it is fried up like a fluffed up pillow and served as an appetizer, even if that palette starter is heartier than the main course. In order to understand this quintessential St. Louis food, you must do as I did, go taste it at some of the supposed best restaurants for toasted ravioli. Here are three tastings of toasted ravioli in St. Louis that are sure to leave stomachs bursting and taste buds satisfied.<\/p>\n
Charlie Gitto\u2019s on the Hill<\/a>:<\/strong> This stop on the toasted ravioli tour of St. Louis is arguably essential. Charlie Gitto\u2019s on the Hill boasts of being the original home of toasted ravioli, the very spot where it was invented. The story goes that that in 1947 when the current restaurant was called Angelo\u2019s Oldani Pasta House, a non-Italian chef accidentally dropped ravioli in hot oil rather than boiling water. The mistake was applauded by the kitchen staff and soon landed on the restaurant\u2019s menu. It is no secret that Charlie Gitto\u2019s on the Hill maintains this story. As my waiter remarked, \u201cToasted ravioli WAS born here.\u201d Under the description on the menu, their toasted ravioli is merely described as \u201cthe original\u201d. Charlie Gitto\u2019s on the Hill produces pillow-like toasted shells fried with meat, cheese and spinach. These pockets of goodness are then topped with Parmesan cheese and accented with marinara sauce. Charlie\u2019s toasted ravioli will set you back $10.<\/p>\n Mama\u2019s on the Hill<\/strong><\/a>: The toasted ravioli origins start to get a little doughy with a visit to Mama\u2019s on the Hill. Also set up in the historic Italian neighborhood, Mama\u2019s claims to be the original home of toasted ravioli. According to Mama\u2019s on the Hill, toasted ravioli was born when a chef by the name of Fritz also dropped ravioli into hot oil instead of boiling water. Mama\u2019s has her witnesses that toasted ravioli was born here. Mickey Garagiola, brother to Major League Baseball Hall of Famer Joe Garagiola, is said to have been the first to taste the mishap on the night that it occurred. Whether this is the original or not, Mama\u2019s toasted ravioli is filled with meat and deep fried until a golden brown. Mama\u2019s on the Hill prices their toasted ravioli at $7.25.<\/p>\n