“It’s a St. Louis Finger Food” — The Toasted Ravioli at Antonino’s Taverna
Not many restaurants can claim they’ve won awards for both best Italian and best Greek food. But Antonino’s Taverna, a family joint owned by two brothers on the south side of St. Louis, has done exactly that. Located in the historic neighborhood known as “the Hill” — one of the highest points in the city and a hotbed of Italian restaurants and specialty stores — this Italian-Greek hybrid caught Guy Fieri’s attention for good reason.
“We have not many people get to do that,” the owners told Guy about their dual accolades. “That’s pretty neat.”
A St. Louis Icon with a Third Influence
While the restaurant blends Italian and Greek traditions, it’s their take on a local classic that Guy came to try: toasted ravioli. As Guy put it, this appetizer rocks “a third influence” — the city itself. Toasted ravioli isn’t just a dish in St. Louis; it’s a cultural institution, a finger food beloved across the region.
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What makes Antonino’s version stand out starts with their filling. The brothers walked Guy through the process, beginning with ground beef seasoned with black pepper, salt, onion, and granulated garlic. The key? They work it into a smooth paste. “We don’t want texture in this,” they explained. “We want to be smooth, real smooth and fluffy.” Guy’s assessment: “They’re like little meat pillows.”
The Monstrosity That Makes It Happen
Perhaps the most memorable part of the segment was the custom apparatus the brothers use to form their ravioli. “I’ve been to like every Italian market across the country,” Guy said. “I have never seen this monstrosity.”
The process starts with fresh sheets of pasta from a local pasta maker — not a cobbler, as Guy joked. After brushing on egg wash, they plop the meat mixture into the mold, center the top sheet, bring it down, and the ravioli drops into perfectly sized pockets. The finished pillows get coated in Italian bread crumbs and fried until crispy.
How many do they go through? About 1,500 ravioli per week.
The Verdict
Served with a family-recipe marinara made with San Marzano tomatoes and a ton of basil, the toasted ravioli earned high marks from Guy. “You got a nice bite to it, a lot of flavor,” he said. “What I like about the marinara — a little bit of sweetness. It works together with the ravioli incredibly well.”
He also appreciated the generous filling. “Look at the amount of filling that goes inside of this. Good old school. That’s ridiculous.”
For Guy, the visit represented something bigger — the joy of exploring historic ethnic neighborhoods and tasting food that’s truly “legit.” Much like Beau MacMillan’s Shrimp Sticky Rice or Outrageous Cuban Fricase de Pollo, this was a dish rooted in community and tradition.
Tips from the Kitchen
Go smooth on the filling: Work your ground beef mixture until it forms a paste — no chunks. This creates that pillowy interior.
Source fresh pasta: The brothers get their sheets from a local pasta maker. Quality dough makes a difference.
Fry until crispy: The Italian bread crumb coating needs to achieve that signature crunch that makes toasted ravioli a proper finger food.
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