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.
Mark McEwan samples ravioli & agnolotti from the city’s top restaurants
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 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 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 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 LA PALMA WINNER RUNNER-UP AGNOLOTTI AL TARTOFO SWEET POTATO AGNOLOTTI 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 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 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. 1095YongeSt., EGG YOLK RAVIOLO RAVIOLI DI ZIO PAPERONE $20.95 ZUCCA RAVIOLI RAVIOLI DI FUNGHI SELVATICI RICOTTA AGNOLOTTI DAL PLIN