How to Make Toasted Ravioli, an Iconic St. Louis Dish

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How to Make Toasted Ravioli, an Iconic St. Louis Dish
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To make this St. Louis specialty, fill thin pasta dough with a mixture of ricotta and mozzarella, then bread and fry your ravioli until lightly crisp—and don’t forget the marinara sauce for dunking.

A cheese filling with a higher ratio of ricotta to mozzarella results in a texture that's rich yet light.

As word spread, restaurants across the Hill soon began serving toasted ravioli. Though this is the origin story most people are familiar with, the writer Robert Moss—who dug into the history of the St. Louis specialty for While one can debate what makes for "good" toasted ravioli, I've set my sights on ensuring two critical details. First, the ravioli should not be overwhelmingly doughy, which is an easy mistake to make when creating a stuffed pasta that'scoated in breading and fried. This means that both the pasta and the breading should be thin and light.

, the quality of ricotta can vary widely. While the very best ricotta is creamy with a pleasant acidity, poorly made ricotta has the tendency to be both gritty and tasteless.

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