Many restaurants claim to serve the city’s best toasted ravioli, but Del Pietro’s makes a serious play for the crown. The handmade dough, sprinkled with breadcrumbs and stuffed with a blend of beef and veal, crisps up after a few minutes in hot oil. Unlike the chewy frozen versions you find at sports bars, these are flaky and light as air. Perfect as the original version is, Del Pietro’s changes up its t-rav selection from day to day; on another occasion the pasta was filled with mascarpone cheese and chicken — a decadent concoction that evokes the gooey comfort of buffalo chicken dip. Both options were perfection of the form.