PIL­LOW FIGHT

Annex Post - - CONTENTS - MARK KNOWS STUFFED PASTA Nonna McE­wan’s veal, pork and beef ravi­oli is featured at Fab­brica.

Mark McE­wan sam­ples ravi­oli & ag­nolotti from the city’s top restau­rants

There’s noth­ing like homemade pasta when the tem­per­a­ture starts to drop. This month, chef Mark McE­wan sam­ples some of the best hand-crafted ravi­oli and ag­nolotti the city has to of­fer.

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