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Louis Charles Oldani
age 103, Fortified with the Sacraments of Holy Mother Church on Thursday, April 9, 2015.
Beloved husband of the late Evelyn Hilda (nee Berra) Oldani; loving father of Judy (the late Voya) Ognyanov and Louis Oldani Jr.; cherished grandfather of Lara (Adam) Evans; devoted great-grandfather of Ethan and Ryan.
Louis was the proud inventor of the toasted ravioli at Oldani's Restaurant, on The Hill.
Services: Visitation followed by celebration of Mass from 9:00 until Mass at 10:30 a.m. Thursday, April 16, 2015 at the Church of the Immaculata, 8900 Clayton Rd., 63117. Interment Sts. Peter and Paul Cemetery. In lieu of flowers, Masses preferred.

Lou Oldani Sr., whose restaurant on The Hill has been credited as the birthplace of toasted ravioli, has died at age 103.
The dish is considered a St. Louis original.
The former Oldani's Restaurant at Macklind and Edwards avenues is now the site of Mama Campisi's. It isn't the only eatery to lay claim to inventing the St. Louis phenomenon of toasted ravioli.
Another version is that the dish emerged in the late 1940s at what now is Charlie Gitto's on The Hill. Back then, it was owned by another Oldani, Angelo, and the restaurant was Angelo's Pasta House.
According to this version, a waiter at Angelo's told a cook to "drop some raviolis" for an order. Instead of boiling water, the cook dropped the pasta squares into hot oil.
When the mistake was discovered, the raviolis were given to the kitchen help to eat. Everyone loved the little "fried pillows," and the dish was added to the menu.
The Louis Oldani camp tells a similar story about how the dish was invented at their eatery.
Mickey Garagiola, older brother of Major League Baseball Hall-of-Famer Joe Garagiola, was a popular waiter on The Hill. He claimed to have been present at the now long-gone Oldani's Restaurant during the 1940s and witnessed the accidental birth.
The story revolves around a German chef named Fritz.
Fritz was feeling under the weather one night and dropped a boiled ravioli into hot grease. When the dumpling rose to the top, he dropped in a few more. He sent a plateful to the bar and the customers loved them. The toasted ravioli was born.
The early toasted ravioli was described as a distant cousin of today's dish. It wasn't breaded or served with meat sauce.
Mr. Oldani served them at the bar like potato chips or pretzels, according to Garagiola. Garagiola died in 2010 and was considered the best-known waiter in town during his day.
Toasted ravioli became a St. Louis favorite; many out-of-towners have not heard of it.
Louis Charles Oldani Sr. grew up on The Hill and took over his father's bar and made it into a restaurant. He operated the business seven days a week until about 1960 when he retired.
He was still driving his car around the neighborhood until the age of 101, his family recalled.
He died April 9, 2015, at his home in Ladue. His family said he had been diagnosed with heart and kidney failure.
Visitation is from 9 a.m. Thursday until the funeral Mass at 10:30 a.m. at the Church of the Immacolata, 8900 Clayton Road, Richmond Heights. Burial will be at Sts. Peter and Paul Cemetery.
Survivors include a son, Louis Oldani Jr. of Ladue; a daughter, Judy Ognyanov of Brentwood; a granddaughter; and two great-grandsons.