PIL­LOW FIGHT

Richmond Hill 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 GTA’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.

WIN­NER AG­NOLOTTI AL TARTOFO SOFIA McE­wan loves this ri­cotta-stuffed dish with chanterelles, hazel­nuts and black truf­fles. “I re­ally like the com­bi­na­tion, re­ally el­e­gant and sim­ple, as pasta should be,” he says. 99 Yorkville Ave., $29

RAVI­OLI DI ZIO PAPERONE TER­RONI (AT PRICE) “The duck con­fit is a very nice fill­ing,” praises McE­wan. He also en­joys the spinach pasta but thinks it is a bit too thick for the dish. 1095 Yonge St., $20.95

EGG YOLK RAVIOLO 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

RUN­NER- UP SWEET POTATO AG­NOLOTTI LA PALMA Ac­cord­ing to McE­wan, the pasta is ten­der and ex­pertly con­structed. “It’s a re­ally nice com­bi­na­tion of in­gre­di­ents,” he says. “Some­one knows what they are do­ing there.” 849 Dun­das St. W., $22

RI­COTTA AG­NOLOTTI DAL PLIN PARCHEGGIO For McE­wan, the high­light of the dish is the homemade pasta. He also loves the flavour­ful roasted squash fill­ing. How­ever, he thinks pine nuts would make a bet­ter top­ping. 2901 Bayview Ave., $23

ZUCCA RAVI­OLI SCADDABUSH The but­ter­nut squash fill­ing in this, pasta with hazel­nut but­ter, cream sauce and fried sage is nicely roasted in McE­wan’s opin­ion — al­though he thought the dish would have ben­e­fited from a thin­ner pasta. 155 York Blvd., $21.80

RAVI­OLI DI FUNGHI SELVATICI ZUCCA TRAT­TO­RIA This ravi­oli with wild mush­rooms and topped with Tus­can black truf­fles and sage but­ter sauce makes for a very at­trac­tive plate, says McE­wan. He thinks it could use a bit more sauce. 2150 Yonge St., $29

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