The Top Places For For Toasted Ravioli In St Louis, Missouri

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Originally called Angelo’s Pasta House, Charlie Gitto’s is the establishment where most believe toasted ravioli was invented. Its composition is quite traditional as far as t-ravs go. The little ravioli shells are stuffed with a mixture of pork, chicken, beef, cheese, and spinach. They are fried and sprinkled with a generous helping of Parmesan. This high-class restaurant also serves up a multitude of other yummy St. Louis Italian specialties like the bean and ham soup or an Italian sausage sandwich. It is conveniently located downtown so it makes for the perfect stop for lunch while you’re exploring the city.

Lombardo’s Trattoria serves up its trademark toasted raviolis in a unique half circle shape that is also thicker than most others. They are lightly fried and tenderer than the usual toasted ravioli. Once cooked, the raviolis are topped with large pieces of shaved Parmesan, another element that makes them stand out from the crowd. Inside of each is a textured blend of beef, cheese, and spinach. Lombardo’s Trattoria is the place to go if you’re looking to expand your toasted ravioli palette. This restaurant also specializes in Italian seafood dishes.

Mama’s on the Hill is another site whose claim to the original toasted ravioli goes all the way back to the 1940s. They follow a traditional style, small in stature, filled with meat, fried to perfection, and dusted with Parmesan. Mama’s interior is a classic Italian café with some pleasing, kitschy decoration. Expect all your tried-and-true Italian favorites just the way they ought to be done. Try the King of The Hill pizza or the tasty spaghetti and meatballs for an entree. This restaurant is casual and a great place to bring the family as the food is also well priced.

Trattoria Marcella makes giant, pillow shaped toasted raviolis with a crispy shell. They are fried only lightly, and you can still taste the flavor of the fresh pasta dough used to make them. These raviolis are stuffed to the brim with a blend of beef, veal, pork, spinach, onions, carrots and spices. This special combination gives them a rich and hearty flavor. Trattoria Marcella is also known for its thick marinara dipping sauce, which is equally deserving of accolade. Combined with all of the other delicious dishes available here, Trattoria Marcella is undoubtedly one of the best Italian restaurants in St. Louis.

Rigazzi’s is a fun and casual Italian-American establishment mainly offering pizzas and cocktails. Of course, they also make some delectable toasts raviolis garnished in cheese and fresh basil. Some evenings you can even get this appetizer half price while enjoying live music, making Rigazzi’s one of the best value spots to eat ravioli in St. Louis. This is the kind of spot for a laidback afternoon or evening with friends or place to eat before heading to a St. Louis Blues hockey game. Rigazzi’s recently added a pleasant outdoor veranda, perfect for warm days.

The two brothers who own Anthnonino’s Taverna are Greek and Italian. Hence, the restaurant’s specialties consist of Greek and Italian comfort foods. They make outstanding toasted ravioli and chicken souvlaki. As for the acclaimed toasted raviolis, they are filled with ground beef, ricotta, and pecorino Romano cheese and served the traditional way with marinara dipping sauce and covered in Romano cheese. Other menu items worth trying are the shrimp scampi, chicken Marsala, Greek Pizza, stuffed grape leaves, and cannolis for dessert. This place is as phenomenal as it is authentic in its cuisine.

Zia’s Restaurant has been a spot for great Italian food and wine pairings for many years. Its ambiance is cozy and casual. They offer a wide variety of imported wines and serve many delicious Italian classics, many covered in lots of cheese! Of course, reading about Zia’s on our list means they also make some exceptional toasted raviolis. Here you can try the traditional toasted raviolis with parmigiana and marinara sauce or go for the toasted seafood ravioli. This option is filed with shrimp and crabmeat. It’s topped with parsley and served in tangy lemon and butter sauce.