2 restaurants in St. Louis claim they invented toasted ravioli: Which story do you believe? (2024)
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ST. LOUIS (KTVI) – In St. Louis, in a neighborhood known as the Hill, one dish stands out as a true local legend: toasted ravioli.
The dish — made by breading and deep-frying ravioli, which is then topped with parmesan and served with dipping sauce — is generally believed to have been invented in St. Louis. But two different restaurants in the Hill have laid claim to the invention for decades — and both insist it was the product of a kitchen mix-up from back in the ’40s.
In 1987, the New York Times interviewed a local restaurateur named Louis Amighetti, who credited a restaurant called Angelo Oldani’s with the invention. He said the owner of that restaurant told his new assistant, a German cook, to prepare the ravioli. Misunderstanding the instructions, the cook dumped the ravioli into a pot of hot oil, rather than boiling water, Amighetti said.
Trying to salvage the dish, the owner of Angelo Oldani’s allegedly brushed some grated cheese on top. The fried ravioli were an immediate hit, spawning copycats across the neighborhood, Amighetti said.
But another restaurant called Oldani’s (no relation to Angelo Oldani’s) had also maintained its claim to the dish, which — as the story goes — was also created by accident when a cook, tipsy on red wine, dropped some ravioli into the fryer, St. Louis magazine reported.
As the story goes, the owners put the deep-fried ravioli on the bar and patrons gobbled them up. Oldani’s had also claimed its owners invented the name “toasted” ravioli, so as not to give customers the impression that the dish was super fatty or greasy, according to an account reported by St. Louis mag.
Today, Oldani’s is now known as Mama’s on the Hill, and Angelo Oldani’s is now called Charlie Gitto’s.
The official websites of both Mama’s and Charlie Gitto’s proudly assert their claims to the dish to this day. Both also defended their position when asked about the origins by St. Louis mag in 2015. (At the time, the co-owner of Mama’s explained to St. Louis mag that their original chef at Oldani’s was “cranky and half-lit,” perhaps leading to the mistake Mama’s now embraces.)
A third local restaurant chain, Lombardo’s, had also briefly tossed its hat into the ring to claim ownership of toasted ravioli, but Epicurious once debunked — or at least cast some doubt — that Lombardo’s was serving toasted ravioli before the 1940s.
The debate over who created the first toasted ravioli has never been settled, but it doesn’t really matter to the average St. Louis foodie: The dish is one of this city’s regional favorites, along with St. Louis-style pizza and ooey-gooey butter cake.
The restaurant owners in the Hill, on the other hand, are still hungry for recognition.
“When my grandpa was 100, we went to a restaurant where they said they invented toasted ravioli,” the owner of Mama’s told USA Today in 2018, “and he got upset … even more than 60 years later.”
Mama's on the Hill also says that toasted raviolis were invented in the 1940s. Both restaurants claim relatively the same story of how the dish was accidentally put in boiling oil and not boiling water, and that is how toasted ravioli was created.
The story of Charlie Gitto's Toasted Ravioli dates back to the 1940s when an unnamed chef at Angelo's on the Hill (as legend has it) accidentally dropped a ravioli in hot oil instead of water. This twist on traditional ravioli gained popularity and became a beloved staple at Charlie Gitto's restaurant.
Most accounts of toasted ravioli trace its origins to a predominantly Italian-American neighborhood of St.Louis, The Hill. Supposedly, in the early 1940s, a raviolo was accidentally dropped into the fryer by a chef. Shortly thereafter, the item began appearing on menus across The Hill.
Toasted ravioli, St. Louis-style! This method of breading and frying ravioli is unique and delicious. The crisp, golden brown ravioli are dusted with Parmesan cheese and served with marinara sauce for dipping.
Ravioli is a type of pasta that originated in Italy and has become a popular dish worldwide. It is believed to have been created first in the city of Genoa in the 14th Century.
St. Louis is a vibrant metropolis in the heartland of the USA, with its fiercely independent frontier-town roots, layered with Midwest modesty. Commonly referred to as the 'Gateway to the West', this eclectic city is famous for its iconic Gateway Arch, fiercely loyal sports fans, and blues music scene.
Nick Lammering is the toastiest, crispiest and sauciest fan of Major League Soccer's newest club. By day, he's an art director at a local ad agency, but by night (and day games), he's Toasted Ravioli Man — or T-Rav Man. Nick Lammering, better known as T-Rav Man, stands in for a portrait on July 5 at St.
In 16th century Rome, ravioli is mentioned when Bartolomeo Scappi served them to a papal concave. It may be surprising, however, that ravioli was not served with tomato sauce until the 16th century, when tomatoes were introduced to Italy from the New World. Prior to this, ravioli was served al brodo, in broth.
The origin of National Ravioli Day is unknown, but it is believed to have originated in the United States as a way to celebrate the popularity of ravioli. Ravioli is a popular dish in Italian cuisine and has been enjoyed for centuries.
Toasted ravioli is synonymous with St. Louis, and Anthonino's is known to have the very best example of this unique delicacy! Our toasted raviolis are large, crispy, and hand-made. They're filled with a blend of high-quality ground beef, pecorino and romano cheese, onion, garlic, and spices.
Bake at 400 for 10-20 minutes or until toasted. To Reheat Toasted Raviolis: Oven: Bake at 375 degrees for 10-15 minutes.Air Fryer: Fry at 350 degrees for 3-5 minutes, until warm.
Directions. Combine the ravioli and enough water to cover in a medium microwave-safe bowl, cover, and microwave until mostly cooked, about 3–5 minutes. Drain. Add the olive oil and bread crumbs; stir to coat.
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