Now, I don’t think I’ve ever had a latte in my life. I don’t even go to Starbucks unless they serve booze. But if you put pumpkin in ravioli, I’ll probably try it at least once. Chef Boyardee taught me everything I know, bro!!!!
So we’re hanging out at Trattoria Nervosa, this funky little Italian joint in Yorkville. I know you hear Yorkville and you go “that’s super expensive,” but this place is serving up pizza and pasta for under 20 bucks–including this dish, ravioli di zucca:
OK, now let’s break it down. You’ve got some nice, creamy, pumpkin-stuffed squares of goodness, in a brown butter sauce, with pine nuts, sage and some pumpkin seeds, cuz you can never get enough pumpkin. Now, this dish was tasty ‘n all, but I probably could have eaten twice as many raviolis. Dude, this is body by ravioli, bro-li!!!!
(Where can I get me some of those shorts???)