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.

North York 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

WIN­NER 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 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 “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 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 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 SOFIA SCADDABUSH PIANO PIANO ZUCCA TRAT­TO­RIA LA PALMA PARCHEGGIO TERRONI (AT PRICE) EGG YOLK RAVIOLO 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 RAVI­OLI DI ZIO PAPERONE “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 ZUCCA RAVI­OLI RAVI­OLI DI FUNGHI SELVATICI RI­COTTA AG­NOLOTTI DAL PLIN

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