Toasted ravioli

Toasted ravioli, nicknamed T-ravs, is breaded, deep fried ravioli served as an appetizer with a dipping sauce, typically marinara, rather than the usual boiled preparation of the Italian pasta. The pasta, made with flour, eggs, and water and filled with cheese or, in some versions, ground meat, is breaded and deep fried until crisp, then garnished with parmesan cheese. It is an Italian American creation that began in the Hill neighborhood of St. Louis, Missouri, in the early 1940s; several restaurants claim to have invented it, and Charlie Gitto's, formerly Angelo's, is credited with popularizing it. One origin story holds that Louis Oldani chose the name toasted because he thought it sounded more appealing than fried. The dish remains closely identified with St. Louis cuisine.