Most accounts of toasted ravioli trace its origins to a predominantly Italian-American neighborhood of St. Louis, The Hill.

That story claims that a chef at Angelo's, Mario Battocletti, accidentally dropped the pasta into oil after a misunderstanding.

[8] Generally, some type of meat is wrapped in square ravioli, breaded and deep fried until the pasta shell becomes slightly crispy, dry and browned.

Toasted ravioli is generally served with marinara sauce for dipping[9] and Parmesan cheese may also be sprinkled on top.

Toasted ravioli can be stored pre-made and frozen, which allows it to be easily prepared by fry cooks or bar staff without special skill or training.