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Low- and highbrow meet in this little corner of the West Village, where patrons range from big spenders to hungry bohemians. Nothing fancy here, just perfectly cooked pastas in tangy, chunky tomato sauce (try the plump ricotta-stuffed ravioli) and deceptively basic mains, like jumbo shrimp swimming in buttery broth. A simple antipasto of caciocavallo,{/I} a subtle Sicilian cheese, is served with baby tomatoes, mozzarella, salami and savory prosciutto. It"s not exactly a temple of style, but getting a table can still be tough.

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