Raviolo

Those who love to eat Italian food but are intimidated by heaping bowls of pasta will approve of this spot’s new way to chow down. At West Village boite Raviolo, consulting chef Massimiliano Eandi (Mulino a Vino) presents classic dishes as small plates, giving the flavors of the Boot a dim sum twist—when it comes to ordering, at least. Similar to single-serve bao or dumplings, Eandi’s pasta pockets are made for sampling and can be ordered via a checklist. But though the format is imported from China, the flavors are strictly Italian; think lasagna, eggplant parm and caprese paired with Negronis, prosecco and a three-layer Italian-inspired Bloody Mary.