Delaware North, whose chefs are cooking at Busch Stadium, Edward Jones Dome and many other sporting venues around the country, has issued a cookbook featuring game-day fare.

The title, “Home Plate: From Hot Dog to Haute Cuisine,” just about covers it. The seven recipes for Busch Stadium, for example, range from chicken sliders to portobello fries. With lemon garlic aioli, no less.

Only two recipes represent the Dome: fresh baked apple dumplings with maple syrup sauce and chicken curry wrap.

The book offers a nice array of big-league favorites: clam chowder and lobster rolls from Boston, chicken wings from Buffalo, a Chicago hot dog, Cincinnati Chili, bratwurst from Milwaukee, fish tacos from San Diego, a Cuban sandwich from Tampa, Fla. (The 163-page book costs $50 and is available from www.shopdelawarenorth.com and some stadium retail stores. Profits go to charity.)

No compilation of St. Louis recipes is complete without a mention of toasted ravioli. Here’s Delaware North’s rendition:

St. Louis Toasted Ravioli

Yield: 6 servings (18 pieces)

1/4 cup whole milk

1 large egg

1 cup Italian-seasoned dry bread crumbs

1/2 teaspoon kosher salt

1/2 package frozen meat or cheese ravioli, thawed

1 (16-ounce) jar marinara sauce

1 quart vegetable oil, for frying

2 tablespoons grated Parmesan cheese

1 tablespoon chopped parsley

Combine milk and egg in a small bowl. Stir together bread crumbs and salt in a separate, shallow bowl. Dip ravioli in milk mixture; coat with bread crumbs.

Heat marinara sauce in a medium saucepan over medium heat, then reduce to a simmer.

Pour 2 inches of oil into a large, heavy kettle or electric deep-fryer. Heat oil over medium heat until it reaches 350 degrees or until a small amount of breading sizzles and turns brown. Fry ravioli a few at a time, 1 minute on each side or until golden brown. Drain on paper towels.

Sprinkle ravioli with Parmesan and parsley. Serve immediately with hot marinara sauce.