Yes, you read that right. Toasted ravioli. Imagine a plump, cheese-filled pasta pocket, but instead of boiling it, you bread and deep-fry it until it’s golden and crunchy. It’s a happy accident born in The Hill, St. Louis’s Italian neighborhood, when a chef dropped a ravioli into hot oil by mistake.
Now, you can’t sit down at a St. Louis restaurant without seeing them on the menu. Dip that crispy little pillow in marinara sauce, and boom—you’ve got a party in your mouth. Seriously, why don’t we do this to all pasta?
