Toasted ravioli, breaded and fried until crisp and served with marinara for dipping, is about as St. Louis as food gets. Most accounts place its birth on The Hill in the 1940s. Exactly which kitchen gets the credit is a friendly argument that has never been settled.
The competing stories
Oldani’s, founded on Edwards Street in 1939 and later known as Mama Campisi’s and now Mama’s on the Hill, has the most famous claim. As the story goes, a cook named Fritz dropped ravioli into hot oil instead of boiling water, and the result was sent out to customers. Mickey Garagiola, a well-known St. Louis waiter and the brother of Joe Garagiola, said he was at Oldani’s when it happened, according to St. Louis Magazine.
Angelo’s, the restaurant that became Charlie Gitto’s, tells a similar tale involving a misunderstood instruction in the kitchen. Lombardo’s, another St. Louis restaurant family, points to 1930s menus that it believes list the dish even earlier. St. Louis Magazine concluded there is no hard evidence either way. One more detail from its reporting: Lou Oldani said he chose the word “toasted” because “fried” did not sound as appealing.
Where to order them today
These Hill spots feature toasted ravioli and were operating in 2026, based on their websites and recent coverage.
- Mama’s on the Hill, 2132 Edwards St. The restaurant that grew out of Oldani’s says the dish was born in its kitchen.
- Charlie Gitto’s on the Hill, 5226 Shaw Ave. It calls its toasted ravioli a signature, and St. Louis Magazine’s dining guide says they are a point of pride.
- Anthonino’s Taverna, 2225 Macklind Ave. This Italian and Greek restaurant’s toasted ravioli are often named among the city’s best, according to St. Louis Magazine. The restaurant also ships them nationwide.
- STL Toasted, 2201 Macklind Ave. A takeout shop devoted to the dish, in the former Mama Toscano’s. Flavors run from traditional to three-cheese and jalapeño popper, plus a sweet dessert version.
- Milo’s Bocce Garden, 5201 Wilson Ave. The tavern and bocce spot serves toasted ravioli along with thin-crust pizza, TheSTL reported in March 2026.
Other Hill restaurants may serve them as well, so check menus before you go.
For more on the neighborhood’s past, see our History of The Hill timeline.
Sources: St. Louis Magazine, Wikipedia, Wikipedia, Mama’s on the Hill (website), Charlie Gitto’s (website), Anthonino’s Taverna (website), St. Louis Magazine, STL Toasted (website), TheSTL, Milo’s Bocce Garden (website).
