Toasted ravioli is a St. Louis specialty consisting of crunchy, breaded pasta that is topped with grated parmesan and served with a marinara-style sauce on the side. The dish is served hot as an appetizer. Despite the name, toasted ravioli are deep-fried, not toasted, making it yet another example of a misnomer.

Food experts believe that the first iteration of the dish was made in the 1950s, at a restaurant called Angelo Oldani's. The ravioli can be filled with a variety of ingredients, and some of the most popular ingredients include eggs, cheese, spinach, and beef.