Unlike its Italian cousin, this legendary St. Louis specialty is fried. So why is it called toasted ravioli? "Everybody is watching their weight nowadays," said local restaurant owner Lance Ervin ...

In a large pot of boiling salted water, cook ravioli to desired doneness; drain, pat dry, and cool slightly. Meanwhile, in a medium bowl, combine bread crumbs, garlic powder, and salt.

Unlike its Italian cousin, this legendary St. Louis specialty is fried. So why is it called toasted ravioli? "Everybody is watching their weight nowadays," said local restaurant owner Lance Ervin ...

Unlike its Italian cousin, this legendary St. Louis specialty is fried. So why is it called toasted ravioli? "Everybody is watching their weight nowadays," said local restaurant owner Lance Ervin ...