The best restaurants in St. Louis for toasted ravioli

Top spots for the city's iconic appetizer, as well as under-the-radar options and different takes on the T-rav

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Anthonino’s Taverna

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.

Candicci’s

Spinach and artichoke are blended in house with the beef filling to create a distinctive vegetal note to the squareular savories at this West County outpost for cucina Italiano. This is the place for parties or large groups; the bar’s also a popular after-work hangout. 100 Holloway, 636-220-8989.

Café Manhattan

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.

Charlie Gitto’s

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.

Farotto’s

“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 Trattoria

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.  

LoRusso’s Cucina

The Uffizi Gallery of local Italian joints is beloved for its stunning short rib ragu but no meal is complete without those toasted Ity-biteis. The marinara dip here is molto delizioso, thick with tomatoes and just the right touch of sweetness. 3121 Watson, 314-647-6222.

Mama’s On The Hill

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.

STL Toasted

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.

Trattoria Marcella

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

Unexpected Spots

Different Takes

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