Dan Myers

"Countless restaurants in town serve rather pedestrian versions of the dish, tossing frozen ravioli into a bread crumb mixture and then deep-frying them, but Lombardo’s does things a little differently, making the ravioli by hand, from scratch. These big ravioli are filled with beef, cheese, and spinach, fried until golden, and served with fresh marinara sauce and grated romano cheese."

Joe Bonwich

"Lombardo's toasted ravioli has a reputation as one of the best in town, and I can't dispute that based on the ones at Terrazza Grill. They were distinctive: five oversize half-moons, something like giant oysters, with wrappers that weren't overbearing and had a large amount of filling that corresponded to their size."

Joe Holleman

"The pasta shell was a bit thicker here, with a slight chewiness after the initial crispy skin. The inside was a flavorful, juicy blend of beef, cheese and spinach. Its consistency was a bit looser than the other places, but it was delicious."

Lily Cichanowicz

"Lombardo’s Trattoria serves up its trademark toasted raviolis in a unique half circle shape that is also thicker than most others. They are lightly fried and tenderer than the usual toasted ravioli. Once cooked, the raviolis are topped with large pieces of shaved Parmesan, another element that makes them stand out from the crowd."

Kaitlin Steinberg

"Lombardo's ravioli are extra large and crescent-shaped, which makes them stand out from other iterations. They're also thicker than the average raviolo -- a point of doughy pride for Lombardo's -- and topped with grated Romano, as opposed to the more traditional Parmesan."

Byron Kerman

"Lombardo’s claim to fame is a superior T-rav that takes an irregular, half-moon shape, with a ground beef, cheese, and spinach filling that has a real texture—unlike the ubiquitous smooth paste you find elsewhere. With a fresh, gently fried exterior, it’s surely the most tender variety in town."

Virginia Hyde

"Lombard’s version is extra large and present shaped, making it perfect to gobble up quickly. The dough is thicker than most ravioli, making them chewier and heartier. Lombardo’s sets itself apart by grating Romano cheese over the pockets rather than the traditional Parmesan."

Morly Cowan

"Lombardo’s toasted ravioli is famous for its extra large surface area. The heavier and doughier toasted raviolis also differ in other St. Louis establishments’ versions in that they are topped with grated Romano cheese rather than Parmesan."