09/02/13 12:39pm
MIKEPASTA

Maspeth’s most decadent veal ravioli sings with the flavors of sage and speck.

My buddy Josh Ozersky likes to say I’ve forsaken my Italian heritage to eat weird Chinese food in dodgy Flushing basements. He’s only partially right. I grew up in a home where soy sauce and hoisin were as common as Sunday gravy and the hunk of Pecorino we called “grating cheese.” Now and then I am turned on to a dish that makes me proud of my Italian heritage. Most recently it was the pasta—specifically the ravioli di vitello burro, salvia e speck ($13.95)—at the newish Osteria Italiana in Maspeth, a neighborhood that’s more Polish than Italian. Of all people it was my adopted Jewish mother, Times Ledger food critic Suzanne Parker, who turned me on to this lovely dish. Perfectly al dente triangles are filled with veal and sauced with butter and sage. Salty, smoky bits of speck top it all off. Buttery and decadent, it’s nothing like my Italian mother’s pillowy red sauce ravioli, but every bit as good.

Osteria Italiana, 57-57 61st St., Maspeth, 718-894-4391