At the time, the restaurant was called Angelo’s, but it was sometime in the 1940s when a busy chef dropped the ravioli into hot oil rather than hot water – and there you have the beginning of the St. Louis original – toasted ravioli.
Some people will argue that toasted ravioli was invented at Orlandi’s and that’s partly true – Angelo’s was owned by the Orlandi family, but the actual kitchen was what is now Charlie Gitto’s.
And Charlie was working there at the time, so let’s all just enjoy the results.
In warm weather, enjoy a plate of toasted rav ($10) and a glass of wine on the outdoor patio.
But you also won’t go wrong with the Penne Borghese or the baked spaghetti.