A little coffee with your pasta? The Upper East Side’s classy cucina Felidia is offering espresso ravioli as part of its new menu.

Espresso in the dough “cuts the sweetness” of the hubbard squash filling, made with a little ricotta, sage, Parmesan, nutmeg and amaretti cookies, says executive chef Fortunato Nicotra.

This year’s unique take on the eatery’s previously popular bitter chocolate ravioli – an Amalfi Coast classic – is “a big seller already.”

The chef is also cooking up a bitter chocolate sauce with cherries for loin of venison with a pistachio crust for the fall lineup debuting next week.

“In Italy they use chocolate to cut the gaminess,” he explains.