EGG YOLK RAVIOLO

Annex Post - - FOOD -

PI­ANO PI­ANO “They mas­tered the egg yolk,” says McE­wan. “It ran per­fectly.” He thinks that the pasta is a lit­tle bit too thick around the edges, but other than that the raviolo is a solid dish. 88 Har­bord St., $24

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