Papa Pasquale Ravioli & Salumeria • 1943

Sicilian immigrant Pasquale Lorina brought his grandmother Antoinetta's village recipes to Bensonhurst in 1943, handcrafting ravioli that would earn Zagat's #1 rating in Brooklyn decades later. The shop still rolls fresh pasta daily, but the real draw is the five cheese ravioli—delicate pockets that balance ricotta, mozzarella, parmesan, romano, and fontina with the precision that made Antoinetta legendary in Caltanisetta. Come for the ravioli, stay for the neighborhood heroes piled high on oversized hoagie rolls.