Gemma's Nutella-Ricotta Calzone ($15) comes to the table on a wooden cutting board and flurry of powdered sugar. It's huge, big enough to feed four comfortably or two gluttons. Split it in half and out comes steam, followed by a silky slow ooze of warmed Nutella...
...and fresh ricotta, sweetened just a tad. It's an ideal marriage, the custardy ricotta functioning as a buffer to the heady rush of Nutella. Call it rich but not excessive, in partial thanks to the fact that it's baked and not fried. I like to slice off that crisp end triangle and dip it right into the split center. Glamourous finger food.
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travel adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.