N.L. CENTRAL

St. Louis Cardinals Baseball Club

BUSCH STADIUM

LOCATION

St. Louis, Missouri

OPENED

2006

CAPACITY

43,975

NICKNAME

Busch Stadium III

The Cardinals must really like the name of their stadium because every park in which they have played has been called “Busch Stadium.” They were all named after Gussie Busch who bought the team in 1953. The latest incarnation of Busch Stadium opened in April 2006, so it is one of the newest stadiums in baseball. But its grass field and openness give it a classic baseball feel. Which is only fitting, as over the outfield wall, fans get a view of the Gateway Arch, a landmark as iconically American as baseball. The Cardinals quickly put their stadium to good use, winning a World Series the same year it opened, and then one more in 2011.

STADIUM FARE

Busch Stadium is one of five Major League Baseball ballparks to be named after food or drink companies:

• Busch Stadium
• Coors Field
• Miller Park
• Minute Maid Park
• Tropicana Field

TOASTED RAVIOLI
WITH MARINARA SAUCE

Every ballpark has its signature food — the one thing every fan and visitor must try to make their visit complete. At Busch Stadium, that’s toasted ravioli and toasted cannelloni. These crispy treats are stuffed with meat and cheese, and then fans dip them in steamy marinara sauce.

N.L. CENTRAL

St. Louis Cardinals Baseball Club

TOASTED RAVIOLI

PREP TIME

10 minutes

COOK TIME

5 minutes

MAKES

4 servings

INGREDIENTS

• 1 cup all-purpose flour
• 2 eggs
• 1 cup Italian-seasoned bread crumbs
• 16 refrigerated raviolis
• 1/2 cup olive oil
• 1 recipe marinara sauce (see recipe)

INSTRUCTIONS

1. Create your breading station: place flour on 1 plate, eggs on a second plate, and bread crumbs on a third. Whisk the eggs with a fork.
2. Roll a ravioli in the flour, then dip in egg, letting the excess drip off. Finally, roll the ravioli in the bread crumbs. Set on a plate or cutting board. Repeat for the rest of the raviolis.
3. In a skillet, heat the olive oil over medium heat.
4. When the oil is hot, carefully place about 4 raviolis in the skillet.
5. Cook for about 2 minutes or until golden brown. Carefully turn the raviolis over to cook the other side for an additional 2 minutes.
6. Transfer to a paper-towel-lined plate to drain.
7. Repeat in batches.
8. Serve hot with marinara sauce for dipping.

LEGENDARY PASTA

St. Louis’s Most Valuable Pasta has Hall of Fame origins! Toasted ravioli originated in a part of the city called The Hill, sometime called “America’s Other Little Italy.” Two Major League catchers, future Hall-of-Famer Yogi Berra and Joe Garagiola (St. Louis Cardinals 1946–1951), grew up on The Hill as neighbors and young competitors, both entering professional baseball in 1946. In fact, one legend says that Garagiola’s older brother, Mickey Garagiola, was working as a waiter on the day toasted ravioli was first made. On that day, a chef accidently dropped ravioli into boiling oil instead of boiling water. Instead of throwing them away, the chef served them up, and a St. Louis favorite was born!

N.L. CENTRAL

St. Louis Cardinals Baseball Club

MARINARA SAUCE

PREP TIME

5 minutes

COOK TIME

10 minutes

MAKES

1 serving

INGREDIENTS

• 1 teaspoon olive oil
• 1 teaspoon crushed garlic
• 1/4 teaspoon crushed red pepper flakes
• 8 ounces crushed tomatoes
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon dried basil

INSTRUCTIONS

1. In a skillet, heat the olive oil over medium heat.
2. Add garlic and red pepper flakes. Stir and cook for 1 minute.
3. Pour the crushed tomatoes in the skillet, along with the salt, sugar, and basil.
4. Bring to a simmer and cook for 10 minutes.