Even Guy Fieri, TV’s spike-haired diner doyen, rav-raved about this Greek-Italian taverna’s crunchy quadrates, made in house and ideally eaten at the antique, polished wooden bar. The combination of pecorino and ricotta with ground beef make for a particularly cheesy appetizer. 2225 Macklin, 314-773-4455.
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The extra-large cubed cuties, hand-breaded with a light oregano-fragrant coating, along with a tangy, peppery sauce, create the inevitable debate: Double dip or don’t? Our suggestion: Third successful date? Definitely. Dining with the boss? Nope. Sharing a plate with your softball team? Tough call. 505 S. Hanley. 314-863-5695.
The compact iteration at Charlie Gitto’s doesn’t include that crusty “frame” of dough. Instead, little pockets of meaty intensity are stuffed with a blend of beef, chicken, pork, and spinach, then served with a particularly rich pomodoro sauce. Multiple locations, 314-772-8898.
“Italy wishes they had ravioli this good!” one Farotto’s fan insists. An order of ravioli tostado here is among the most generous in town. And while they’re small—one bite—the extra Parmesan sprinkling makes these rav-rectangles among the richest in town. 9525 Manchester 314-962-0048.
Lombardo’s claim to fame is a superior T-rav that takes an irregular, half-moon shape, with a ground beef, cheese, and spinach filling that has a real texture—unlike the ubiquitous smooth paste you find elsewhere. With a fresh, gently fried exterior, it’s surely the most tender variety in town. Multiple locations, 314-429-5151.
A crispy-edged contender for “the” originator of the golden-brown, cheese-dusted love squares, the breaded ravioli here are a study in the joys of this starter. They’re beef-stuffed plump, with just the right thickness of dough, and fried so they retain a tender softness with just enough body to give a satisfying bite. 2132 Edwards, 314-776-3100.
While basically anything that can be stuffed into fried ravioli—and we’re talking buffalo chicken, mashed potatoes, even apple pie and cheesecake—await the intrepid, toasti ravioli purists need to try the classic here, made with Grana Padano that’s aged for a year and hand-grated daily. 3730 Foundry Way, 314-776-2926.
The overstuffed T-ravs are lightly fried, bringing out the flavor of the fresh, house-made pasta. The filling of slow-braised beef and pork, spinach, carrots, Parmesan cheese, and spices is memorable and hearty. 3600 Watson, 314-352-7706.
The Usual Suspects
- Café Napoli
- Candicci’s Catering and Express
- Cugino’s
- Cunetto House of Pasta
- Favazza’s
- Failoni’s
- Gio Modern Italian (formerly Vito’s in the Valley)
- Guido’s
- Liliana’s
- Mike Del Pietro Restaurant Group: Babbo’s Spaghetteria, Il Palato
- Onesto
- The Pasta House Co.
- Rigazzi’s
- Roberto’s
- Trattoria Toscana
- Vangel’s
- Vincenzo’s
- Zia’s
Unexpected Spots
Different Takes
- Katie’s Pizza & Pasta Osteria: Artichoke and cheese–stuffed ravs are served with pesto and Parmesan.
- McGurk’s: In addition to a meat stuffed T-rav, McGurk’s serves one stuffed with spinach and artichokes
- The Parkmoor Drive-In: The Buffalo Queso version is stuffed with a blend of cheeses, hot sauce, and seasoning.
- Salt + Smoke: Burnt end–stuffed
- Stacked: Buffalo chicken–stuffed
- Three Kings Public House: Stuffed with spicy chicken
- Twisted Tree: Brisket-stuffed
