Mark McEwan on the city's best stuffed pasta
Chef McEwan ranks some of the top hand-crafted ravioli and agnolotti in Toronto
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 knows stuffed pasta—Nonna McEwan’s veal, pork and beef ravioli is featured at Fabbrica.
Agnolotti al Tartofo
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
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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
Egg Yolk Ravioli
“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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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
Ravioli di Funghi Selvatici
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
Ricotta Agnolotti dal Plin
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
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